Date: Venue: Name: Item
Cost Calculation 14/11/2007
Order Sizeunit
COCKTAIL MENU 1 COLD CANAPS:
TUNA WITH PICKLED ONIONS CHEESE WITH STUFFED OLIVES SMOKED CHICKEN WITH PEACHES EGG MOUSSE GARNISHED WITH SHRIMPS HOT CANAPS: B.B.Q DRUMETTES SWEET & SOUR THAI FOSH CAKES PEPPERED BEEF MINI SAUSAGE ROLLS CORKTAIL MENU 11 COLD CANAPS: SMOKED SALMON ON RYE BREAD ROASTED TENDERLOIN WITH GHERKINGS CHEESE N TOMATOES ON CRECKER BISCUITS TUNA MAYONNAISE ON BROWN BREAD EGG N ASPARAGUS WITH OLIVES HOT CANAPS: BABY LAMB KOFTA CHICKEN KEBABAS ON SKEWERS COCONUT CRUMBED PRWNS WITH TARTARE SAUCE BEEF SHASHLICK WITH BELL PEPPERS MINI MEAT PIES MINI PIZZA MARINARA CORKTAIL MENU 111 COLD CANAPS: SMOKED SALMON ROSETTE ON BROWN BREAD HERBED EGG MOUSSE WITH CAVIAR PRAWNS COCKTAIL ON FARMER'S BREAD CHEESE N TOMATOES ON TOAST BREAD
12 G 10 G 10 G 1 Pc
50 G 94 G 50 G 117 G 1000 G
10 G 88 G 10 G 10 G 1 Pc
50 G 50 G 758 G 50 G 50 G 10 G
10 G 10 G 10 G 10 G
HAM N GHERKINS ON BAGUETTE BREAD TUNA MAYONNAISE WITH PICKLED ONOINS
10 G 12 G
HOT CANAPS: SHISH TAUK WITH OLIVE OIL N GARLIC (ORIENTAL WAY) 50 G BUTTERFLY CRUBED PRAWS WITH TARTARE SAUCE 375 G BEEF SUYA 50 G PEPPERED GIZZARD (COUNTRY STYLE) 50 G MINI PIZZA WITH HAM N SALAMI 50 G MINI MEAT PIES 50 G SALTED NUTS, POTATOES CHIPS, PRAWN CRACKERS, BLACK AND GREEN OLIVES BUFFET MENU 1
STARTERS: ROASTED OR SMOKED CHICKEN WITH GARNISHED ASSORTED SALAD BAR EGG MAYONNAISE COLE SLAW WITH CREAM SAUCE SAUCES: COCTAIL, MAYONNAISE & VINAIGRETTE MAIN DISHES CONTINENTAL: CHICHKEN CHASSEUR CHICHKEN SHREDDED BEEF, G/PEPPER VEGETABLE FRIED RICE SEASONAL VEGETABLES NIGERIAN: BABY CROCKER STEW MIX MEAT STEW JOLL OF RICE WITH DICED FRIED PLANTAIN EGUSI OF EFO-RIRO SOUP OGBONO SOUP EBA & AMALA DESSERTS: FRESH FRUIT SALAD CREAM CARAMEL SLICED CHOCOLATE RUM VANILLA KIRSCH CAKES 20 G 1 Egg 75 G 150 ML
25 G 25 G 150 G 15 G
100 G 100 G 20 G
200 G 200 G 50 G 50 G
BUFFET MENU 11 STARTERS: CUCCUMBER WITH DILL & COTTAGE CHEESE TOMATO SALAD RUSSIAN SALAD WITH TUNA
20 G 50 G 100 G
GERMAN POTATO SALAD CREAMY COLE SLAW
ROASTED BEEF OR COOKED HAM WITH GHERKINS & MUSTARD SAUCE
SEAFOOD TERRINE WITH SAUCE REMOULADE DRESSINGS: VINAIGRETTE, MAYONNAISE WITH HERB 1000 ISLAND DRESSING, LEMON AND GHERKINS
100 G 75 G 10 G 150 G
150 ML
MAIN DISHES CONTINENTAL: CHICKEN FRICASSE FISH MEUNIERE FRIED RICE CHEF'S STYLE SEASONAL VEGETABLES NIGERIAN: FISH/BEEF STEW JOLL OF RICE WITH FRIED PLANTAIN EFO RIRO OGBONO POUNDED YAM OR EBA DESSERTS: CARAMEL FRESH FRUIT SALAD LEMON CREAM CAKES CHOCOLATE CREAM CAKES
25 G 162.5 G 150 G 150 G
100 G 150 G 200 G 150 G 250 G
200 G 50 G 50 G 50 G
BUFFET MENU 111 STATTERS: ROAST CHICKEN WITH SPRING VEGATABLES SMOKED HAM SALAMI CHORIZO SAUSAGE WITH GERKINS ''N'' ASPARAGUS GARDEN GREEN CRUDUITES WITH ASSORTED SAUCE GERMAN POTATO MAYONNAISE SALAD COLE SLAW TOMATO SALAD WITH SPRING ONIONS MAIN DISHES CONTINENTAL: SEAFOOD NORMANDY CHICKEN MEXICAN CHINEESE SHREDDED BEEF WITH GREEN PEPPERS CUMIN PILAF PERSLEY POTATOES SEASONAL VEGETABLES
20 G 10 G 10 G 10 G
100 G 25 G 250 G 100 G 1.25 G 100 G
NIGERIAN: GOAT STEW FISH STEW NATIVE JOLLOF WITH CRAYFISH WITH FRIED PLANTAIN VEGETABLE SOUP MIYAN TAUSHE POUNDED / YAM / EBA / SEMOLINE
100 G 100 G
Order Price Amount
unit
Cost
0G 0G 0G 0G
0G 0G 0G 0G 0G
0G 0G 0G 0G 0G
0G 0G
0G 0G 0G 0G
0G
0G 0G
