BRAIN FOODBack to Catering menus

BRAIN FOOD WELCOME COFFEE BREAK

BFM01

Oat cookies with raisins
Chilled still and sparkling water
Seasonal natural flavored water
Tea, coffee, milk, lemon

BRAIN FOOD MID-MORNING COFFEE BREAK

BFM02

Mango and carrot smoothie
Vegetable crisps with mint yoghurt dip
(beetroot; artichokes; carrot)
Seasonal whole fruit
Dried banana and pine nut kernels muesli bars
Large piece of chocolate served in pieces
Chilled still and sparkling water
Freshly squeezed orange - grapefruit juice
Seasonal natural flavored water
Tea, coffee, milk, lemon

BRAIN FOOD PM / AFTERNOON COFFEE BREACK

BFM03

Seasonal fruit smoothie
Fresh vegetable sticks
and rucola yoghurt – served in glass
Small filled bread rolls (meat; fish; cheese)
Large piece of chocolate
with hazelnuts served in large pieces
Seasonal whole fruit
Dried fruits and berries
Goat cheese and beetroot caramel lollypops
Fruity ice tea, Birch juice
Chilled still and sparkling water
Tea, coffee, milk, lemon

BRAIN FOOD FINGERFOOD BUFFET

BFM04

COLD SELECTION
Mixed spiced olives, marinated mushrooms
Vegetable crudités with dips
Marinated cherry tomatoes in onion jelly
Dry flatbread
Black and green olive paste
Roasted eggplant caviar
Organic hemp butter
Smoked chicken whole wheat tortilla wrap
Hearty bread filled with mozzarella sundried tomatoes and basil oil (Luke warm) (V)
Tomato and basil bruschetta, topped with goat cheese

HOT SELECTION
Chickpea falafels with coriander dressing
Chicken satay with peanut sauce
Seafood skewers with chilli and ginger
Spinach and egg quiche

DESSERT
Fruit in season
Choux paste with cottage cheese filling
Semolina pudding with dried prunes
Carrot cake with mascarpone cheese
Coffee/ tea / flavored water e.g. lemon, soft drinks

BRAIN FOOD LUNCH BUFFET

BFM05

SALAD BAR
Mixed leaves, rocket salad, sliced cucumbers, grated carrots, sliced tomatoes, celery, mushrooms, radishes, olive and lemon dressing, French dressing, yoghurt and sour cream dressing, Olive oil, balsamic vinegar,
Grated cheese, chopped boiled eggs, chopped spring onions, walnuts, sunflower seeds, tofu cubes, toasted Bread croutons, Feta cheese
Avocado and shrimp salad
Bean salad with thin sliced basturma
Barley salad with haricot beans and tomato
Lentils salad with marinated pumpkin, spinach and sprouts
Tabbouleh salad with bulgur
Hot smoked chicken fillet slices
Hot smoked local fish with horseradish
Marinated herrings, dill and onions

Selection of breads including whole wheat and nut loaves, flat bread and seed rolls, butter and margarine

Soup of the day
Courgette and toasted almonds soup

HOT SELECTION
Whole wheat penne pasta with tomato sauce and Parmesan cheese (V)
Poached salmon with red pepper pesto
Butter browned fried herring fillets
Roasted snapper fillets with braised fennel and artichokes
Lamb stew with root vegetables and fresh coriander
Grilled chicken breast roast pumpkin, haricot beans
Rice pilaf with raisins (V)
Steamed vegetables with butter sauce
Boiled potatoes with dill
Mashed potato with celeriac

DESSERTS
Fresh fruit salad with watermelon soup
Poached pear and yoghurt cream trifle
Slices of fresh fruit
Honey cakes
Raspberry cakes
Chocolate soufflé
Selected local cheese platter with chutney

BRAIN FOOD SOUP / SALAD / SANDWICH / SWEETS LUNCH

BFM06

Cold sorrel soup (local recipe)
~~~
Sunflower seed bread with smoked plaice and fresh herbs
Roastbeef with mustard dressing on whole wheat bread
Pumpkin seed bread with grilled vegetable salad and olive oil dressing
~~~
Seasonal salad greens, mushrooms, radishes, tomatoes and balsamic dressing
Chickpea-chicken salad with fresh herbs and olive oil dressing
Nicoise salad with tuna, salmon and shrimp skewers
Veal in jelly with horseradish and mustard vinaigrette pipette
~~~
Sliced seasonal fruit served with watermelon soup
Blueberry muffins, Rye bread and cranberry dessert
Coffee / tea / Wild water