EXPERIENCE LUNCHBack to Catering menus

FINGER FOOD BUFFET 1

EFB01

Grilled chicken skewers in pepper sauce
Beef fillet with balsamic marinated onions
Mini potato rosti with Serrano ham
Grilled tiger prawns with hot chili sauce

Gravadlax salmon sandwich with dill cream cheese
Seafood cocktail with iceberg and Rhode Island sauce
Roast beef with Rocket salad
Marinated olives
Parmesan cheese with celery stalks

Bowl of seasonal fruits or berries in season
Panna cotta with raspberry coulis
Apple and rhubarb crumble
Melon or Watermelon (if in season) soup

Tea, coffee,
Natural flavored water, juice
(Minimum 25 persons)

FINGER FOOD BUFFET 2

EFB02

Pork fillet with peanut sauce
Mini mushroom volauvents
Deep fried squid with light aioli sauce
Seafood skewers marinated with coriander

Whole grain bread with shrimp salad and green lettuce
Prosciutto ham with melon
Chicken and avocado tortilla
Marinated olives
Goat cheese balls in roasted sesame crust

Bowl of seasonal fruits or berries in season
Carrot cakes
Mint and Lime cream with toasted pine nuts
Fruit tartlets with marzipan cream

Tea, coffee,
Natural flavored water, juice
(Minimum 25 persons)

FINGER FOOD BUFFET 3

EFB03

Lamb kofta with tzatziki sauce
Turkey and bell pepper skewers
Salted pastry baked with white cheese and spinach
Smoked salmon pies with fennel and puff pastry

Tomato and mozzarella cheese sandwich on ciabatta
Granary bread with grilled vegetables and Brie cheese
Spanish omelet with chorizo sausage
Marinated olives
Cheese selection with toasted nuts
Black and green olive tapenade

Bowl of seasonal fruits or berries in season
Yoghurt sponge cakes
Jellied fruits and berries
Chocolate brownies

Tea, coffee,
Natural flavored water, juice
(Minimum 25 persons)

BOARD ROOM TRAY MENU - LOCAL LATVIAN

ELB01

Cottage cheese and pickled herring with dill
Hot smoked chicken breast, pickled cucumber
Fresh tomato salad with dill-yoghurt sauce
Local cheese with chutney and cumin sticks
Rye bread
Apple pie
Seasonal fruits or berries
(Maximum 15 persons)

BOARD ROOM TRAY MENU - MEDITERRANEAN

ELB02

Caesar salad with anchovy dressing and bread croutons
Antipasti cold cuts Parma, Chorizo, Salami
Grilled vegetables drizzled with olive oil and balsamico
Parmesan cheese, goat cheese with fruit mostarda
Grissini, Ciabatta
Fresh sliced fruits
Crème brûlée
(Maximum 15 persons)

BOARD ROOM TRAY MENUS - HEALTHY

ELB03

Baby spinach salad with bulgur and chickpeas
Thinly sliced marble beef
Iceberg lettuce with citrus poached salmon and boiled egg
Vegetable crudités with hummus dip
Vanilla panna cotta
Fruit salad with melon soup
Rice crackers, crisp bread
(Maximum 15 persons)

LUNCH BUFFET MENU 5

ELL01

SOUP OF THE DAY
Bread selection including whole wheat and ciabatta,
flat bread and seed rolls, butter

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated white radish and carrot,
sliced tomatoes, mushrooms and radish
Balsamic vinaigrette, tzatziki sauce, olive oil dressing
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds,
toasted bread croutons

MIXED SALADS & STARTERS
Potato salad with onions, capers and French mustard sauce
Fresh cabbage and carrot salad with sweet and sour dressing
Tomato and Feta cheese salad with iceberg lettuce
Roast beef on a bed of lettuce

HOT DISHES
Chicken Cacciatore with leek and bell peppers
Roast pork with mustard sauce and roasted haricot beans
Penne pasta in tomato sauce, marinated tuna and vegetables
Fried cauliflower with herb butter
Stir-fried vegetables glazed with teriyaki sauce
Roasted potatoes with herbs

DESSERTS
Apple rhubarb cakes
Light vanilla panna cotta with pear soup
Chocolate cakes with nuts
Fresh fruit salad

BUFFET INCLUDES:
Tea, Coffee, flavored water, lemon
(Minimum 30 persons)

LUNCH BUFFET MENU 3

ELL02

SOUP OF THE DAY
Selection breads including whole wheat and ciabatta,
flat bread and seed rolls, butter

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated white radish and carrot,
sliced tomatoes, mushrooms, and radish
Balsamic vinaigrette, tzatziki sauce, olive oil dressing
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds,
toasted bread croutons

MIXED SALADS & STARTERS
Iceberg lettuce salad with roasted aubergine and basil vinaigrette
Chick pea salad with fresh vegetables and olive oil dressing
Cheese salad with carrots and caraway seeds in puff pastry volauvents
Smoked salmon rolls with horseradish and dill cream

HOT DISHES
Beef stew with bacon, onion and mushrooms
Roasted chicken fillet with juillene of carrots and leeks
Pasta with smoked salmon in cream sauce with chives
Steamed basmati rice with fried noodles
Sautéed vegetables with basil oil
Whole roasted potatoes

DESERTS
Cottage cheese cream cakes
Chocolate biscuit cakes with berry Coulis
Berry crumble
Fresh fruit salad

BUFFET INCLUDES:
Tea, Coffee, flavored water, lemon
(Minimum 30 persons)

LUNCH BUFFET MENU 4

ELL03

SOUP OF THE DAY
Selection breads including whole wheat and ciabatta,
flat bread and seed rolls, butter

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated white radish and carrot,
sliced tomatoes, mushrooms, and radish
Balsamic vinaigrette, tzatziki sauce, olive oil dressing
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds,
toasted bread croutons

MIXED SALADS & STARTERS
Roasted and marinated red bell pepper, aubergine and feta cheese
Bean salad with smoked ham and crème fraiche
Couscous salad with boiled salmon, lemon zest and olive oil
Stuffed eggs with herbs and shrimps

HOT DISHES
Minced fish cakes with braised fennel and white wine sauce
Pork fillet medallions with shitake mushrooms and roasted baby corn
Chicken curry with vegetables
Steamed broccoli scented with sesame oil
Jasmine rice with black fungus mushrooms
Mashed potatoes with roasted onion

DESERTS
Berry and shortbread tartlet
Yoghurt sponge cakes
Chocolate and banana tart
Fresh fruit salad

BUFFET INCLUDES:
Tea, Coffee, flavored water, lemon
(Minimum 30 persons)

LUNCH BUFFET MENU 2

Ell04

SOUP OF THE DAY
Selection breads including whole wheat and ciabatta,
flat bread and seed rolls, butter

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated white radish and carrot,
sliced tomatoes, mushrooms, and radish
Balsamic vinaigrette, tzatziki sauce, olive oil dressing
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds,
toasted bread croutons

MIXED SALADS & STARTERS
Mixed leaf salad with basil marinated Feta cheese and olive oil vinaigrette
Potato salad with onions, capers and French mustard sauce
Farafelle pasta salad with shrimps and cocktail sauce
Roasted marinated aubergine, zucchini and bell pepper salad
Boiled veal tongue with oxtail jelly

HOT DISHES
Roasted chicken breast with mushroom sauce
Pike perch fillet with white wine sauce
Beef and roots vegetable casserole
Vegetable panache with melted butter
Boiled potatoes with chopped herbs
Rice pilaf with roasted almonds

DESERTS
Semolina pudding with fruits
Chocolate – walnut cakes
Lemon pie with raspberry Coulis
Fresh fruit salad

BUFFET INCLUDES:
Tea, Coffee, flavored water, lemon
(Minimum 30 persons)

LUNCH BUFFET MENU 1

ELL05

SOUP OF THE DAY
Selection breads including whole wheat and ciabatta, flat bread and seed rolls, butter

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated white radish and carrot,
sliced tomatoes, mushrooms, and radish
Balsamic vinaigrette, tzatziki sauce, olive oil dressing
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds,
toasted bread croutons
MIXED SALADS & STARTERS
Smoked chicken and rice salad with boiled egg and light mayonnaise
Wild mushroom salad with balsamic dressing
Tomato – Mozzarella cheese salad with basil pesto
Gravadlax salmon slices with lemon and dill

HOT DISHES
Roast of pork with mustard and herbs crust
Whole roasted turkey breast with tomato green pepper sauce
Roasted butterfish fillets with basil sauce
Grilled vegetables with balsamic glaze
Potato Boulangere with onion and thyme
Vegetable and rice paella

DESERTS
Berry and crème patissiere cakes
Lime and mint cream
Chocolate muffins
Fresh fruit salad

BUFFET INCLUDES:
Tea, Coffee, flavored water, lemon
(Minimum 30 persons)

LUNCH BUFFET MENU 6

ELL06

SOUP OF THE DAY
Bread selection including whole wheat and ciabatta,
flat bread and seed rolls, butter

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated white radish and carrot,
sliced tomatoes, mushrooms and radish
Balsamic vinaigrette, tzatziki sauce, olive oil dressing
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds,
toasted bread croutons

MIXED SALADS & STARTERS
Smoked chicken salad with boiled eggs and light mayonnaise
Chickpea salad with fresh vegetables and olive oil dressing
Greek salad with Feta cheese, black olives and olive oil dressing
Marinated herring with cottage cheese, sour cream and dill

MAIN COURSE
Roasted chicken fillet with basil sauce
Sautéed beef with onion cream sauce
Pan fried white fish fillet with fricassee sauce
Steamed vegetables with pesto
Grilled aubergine with mozzarella cheese
Boiled potatoes with herbs

DESSERTS
Pear crumble
Semolina pudding with fruits
Honey cakes
Fresh fruit salad

BUFFET INCLUDES:
Tea, Coffee, flavored water, lemon
(Minimum 30 persons)

PLATED LUNCH MENU

ELP31

Served only in private function room or restaurant
Please select one of each course
Minimum 10 persons

STARTERS
 Globe artichoke and Serrano ham salad with truffle vinaigrette and ruccola ELP02
 Gaspacho soup with grilled tiger prawn and garlic croutons ELP03
 Citrus marinated poached salmon with fennel and radish salad ELP04
 Feta cheese salad with fresh tomato, cucumber and herb vinaigrette ELP05
 Tomato-Mozzarella salad with roasted aubergine and basil pesto ELP06

MAIN COURSE
 Red wine braised beef with Savoy cabbage, potato gratin and rosemary jus ELP07
 Grilled haddock fillet with ratatouille vegetables, mashed potatoes and butter sauce ELP08
 Grilled chicken breast with grilled vegetables, potato cake and red wine sauceELP09
 Braised pork belly ballotine with parsnip-potato mash and glazed carrots ELP10
 Pan fried salmon fillet with butternut squash risotto and ginger sauce ELP11

DESSERTS
 Vanilla Panna Cotta with poached pear soup ELP12
 Chocolate and walnut cake with vanilla ice cream ELP13
 Creamy cheesecake with cherries and berry coulis ELP14
 Apple cake with crème Anglaise ELP15
 Lemon pie with raspberry coulis ELP16

INCLUDED:
Tea, coffee, natural flavored water, lemon
2 OR 3 COURSE MENU

MEDITERRANEAN ROLL-IN BUFFET

ELR01

Caesar salad with anchovy dressing and bread croutons
Chicken skewers, grilled tiger prawns
Antipasti cold cuts Parma, Chorizo and Salami
Grilled vegetables drizzled with olive oil and balsamico
Tomato cream soup with fresh basil and grissini
Vegetable crudities with dipping sauce
Selected cheese with fruit mostarda
~~~
Fresh sliced fruits
Cheese cake in oat crust
(Maximum 15 persons)

ASIAN ROLL-IN BUFFET

ELR02

Spicy soba noodle salad with soy sauce and sesame seeds
Sake maki with wasabi and marinated ginger
Ebi sushi with grated daikon
Spring rolls with vegetables and Peking duck
Seaweed salad with ginger dressing and tofu cheese
Miso soup with vegetable parcels in rice pastry
Vegetable crudities with dipping sauce
~~~
Fresh sliced fruits
Baked coconut cake
(Maximum 15 persons)

HEALTHY ROLL-IN BUFFET

ELR03

Baby spinach salad with bulgur and chickpeas
Iceberg lettuce with citrus poached salmon and boiled egg
Grilled vegetable tortilla with goat cheese
Whole meal bread with roast beef and horseradish
Seasonal vegetable cream soup with tortilla crisps
Vegetable crudités with hummus dip
Rice crackers, crisp bread
~~~
Carrot cake
Fruit salad with melon soup
(Maximum 15 persons)

SOUP / SALAD / SANDWICH / SWEET MENU 1

ELS01

SOUP
Light tomato and basil soup with bread croutons

SALAD BAR
Fresh tossed salad leaves, tomatoes, cucumbers, radishes
olive oil, champignons, balsamic vinaigrette
Couscous salad with boiled salmon, lemon zest and olive oil
Roasted and marinated red bell pepper, aubergine and feta cheese

SANDWICHES
Polar bread with smoked salmon and boiled egg
Granary bread with grilled vegetables and Serrano ham
Tomato and mozzarella cheese sandwich on ciabatta

DESSERT
Seasonal whole fresh fruit
Light Panna Cotta with raspberries

Tea, coffee, natural flavored water, lemon
(Minimum 15 persons)

SOUP / SALAD / SANDWICH / SWEET MENU 2

ELS02

SOUP
Vegetable soup Pistou with basil pesto

SALAD BAR
Fresh tossed salad leaves, tomatoes, cucumbers, radishes
olive oil, champignons, balsamic vinaigrette
Whole wheat pasta with smoked salmon
Caesar salad with roasted chicken, shaved Parmesan cheese and bread croutons

SANDWICHES
Whole grain bread with shrimp salad and green lettuce
Multi grain bread with roast beef and horseradish
Pumpkin seed bread with cottage cheese, radish and chives

DESSERT
Seasonal whole fresh fruit
Blueberry tartlets

Tea, coffee, natural flavored water, lemon
(Minimum 15 persons)

SOUP / SALAD / SANDWICH / SWEET MENU 3

ELS03

SOUP
Coconut and shrimp soup with lemon grass

SALAD BAR
Fresh tossed salad leaves, tomatoes, cucumbers, radishes
olive oil, champignons, balsamic vinaigrette
Capresse salad – Tomatoes with Mozzarella cheese and basil pesto
Chickpea salad with fresh vegetables and olive oil dressing

SANDWICHES
Tuna and light mayo sandwich with gherkins and capers
Whole wheat bread with liver pate and cucumbers
Granary bread with grilled vegetables and Brie cheese

DESSERT
Seasonal whole fresh fruit
Cottage cheese cakes

Tea, coffee, natural flavoured water, lemon
(Minimum 15 persons)