Chefs' Quarter Catering, Robinsons Place Manila

Menu 1 - A

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Smoked Pulled Pork - w/ cabbage relish & crusty brioche, Almond-Crusted Cream Dory "A La Pobre" - w/ penne & vegetable pomodoro & French Chocolate Cake

Menu 1 - B

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Seafood Chowder - w/ fresh coriander salsa, bread & butter, Grilled Canadian Beef Tenderloin "Bordelaise" - w/ fresh garden greens & garlic fried potato & Apple Pudding - w/ butterscotch sauce

Menu 1 - C

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Caesar Salad - w/ spiced chicken & garlic croutons, Baked Fillet of Sole Thermidor - stuffed w/ mushroom duxelles; w/ celeriac potato & fresh green asparagus & Banana-Langka Crepe Samurai

Menu 2 - A

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Grilled Tiger Prawns & Marinated Salmon Salad - in creamy balsamic dressing, Trio of Mushroom Consomme - w/ fresh herbs; bread & butter, Roasted Canadian Rib Eye - in green peppercorn sauce; w/ baked potato & broccoli florets & Gooey Fudge Gateau - w/ compote of berries

Menu 2 - B

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Baked Mushrooms in Phyllo - w/ mesclun salad & tomato herb sauce, Home-Cured Beef Brisket Pot Au Feu - w/ Dijon mustard; bread & butter, Grilled Lapu-Lapu Fillet - coated & crusted w/ Parmesan & Almond; in watercress sauce & linguine a la creme & Mango Jubilee - w/ French vanilla ice cream

Menu 2 - C

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Organic Mesclun Salad - topped w/ parma ham & mango; in balsamic vinaigrette & basil oil, Chicken Saltimbocca - w/ penne al pesto; in tomato garlic sauce & Cheesecake Brulee - w/ fresh marinated mango

Menu 3 - A

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Healthy Crab Meat Salad - in light horseradish cocktail dressing, Essence of Tomato Consomme - w/ fresh basil; bread & butter, Duo of Petit Fillet Mignon & Grilled Cream Dory Medallion - w/ linguine pomodoro & steamed spinach & Ube Cheesecake Brulee

Menu 3 - B

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Mesclun Salad w/ Grilled Prawns & Fresh Fruits - in sesame vinaigrette dressing, Seafood Chowder, Peppered U.S. Top Blade Steak - in creamy pepper sauce; w/ hot spot potato & grilled vegetables & Pannacotta - w/ ube vichyssoise

Menu 3 - C

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Caprese Salad - baked buffalo cheese in Phyllo on organic greens w/ balsamic vinaigrette, Cream of Chicken & Mushroom Soup, Grilled Salmon Steak - w/ spinach, mushroom, potato & salsa verde & Chocolate Decadence - w/ fresh fruit coulis

Menu 4 - A

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Parma & Goat Chevre Salad - in balsamic pesto dressing, Prawn & Spinach Pot Au Feu - bread & butter, Grilled New Zealand Tenderloin Chasseur - w/ mashed potato & vegetables & Strawberry Bavaroise & Truffle Chocolate

Menu 4 - B

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Grilled Mixed Seafood Salad - in balsamic variation, Baked Shiitake Mushroom & Leek in Phyllo - w/ tomato & cucumber salsa, Roasted U.S. Top Blade Steak & Grilled Salmon Fillet Fillet - in creamy mustard sauce; w/ potato & vegetable confit & Cheesecake - topped w/ blueberry

Menu 4 - C

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Warm Tuna Confit & Aubergine Salad - in lemon anchovy vinaigrette, Hungarian Goulash, Medallion of Beef Tenderloin - in foie gras sauce; w/ potato-leek dauphinoise & steamed green asparagus, Flambé Mango - w/ crepes & French vanilla ice cream

Menu 5 - A

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Pan-Fried Foie Gras Salad - in raspberry honey sauce; w/ green apple ragout & brioche, Tomato & Crayfish Bouillabaisse - w/orange cream, Duo of U.S. Beef Tenderloin & Jumbo Prawns - in port wine jus & café de paris butter; w/ potato & vegetable confit, Mixed Compote of Berries - w/ French vanilla ice cream

Menu 5 - B

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Combination of Prawns, Escargot & Portabello Provencale - on mesclun salad; w/ balsamic emulsion, Roasted Chilean Sea Bass Fillet - in white tomato jus & pommery mustard sauce; w/ linguine marinara, Dalandan Granite, Grilled Marinated Lamb Chops - in chèvre cheese sauce, w/ rosemary potato & vegetable ratatouille, Mango Mascarpone - w/ strawberry coulis

Menu 1 - A

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Salad & Appetizer: (Caesar Salad Station, Liver Pate in Cumberland Sauce, Tuna Salad "Nicoise-Style", Selection of Bread & Rolls). Main Dishes: (Roasted U.S. Short Plate in Au Jus & Red Wine Sauce, Mustard-Crusted Sole Fillet in Remoulade Sauce, Fettuccine Putanesca, Vegetable Risotto). Desserts: (Chocolate Rumballs, Gratinated Cassava Pudding in Vanilla Sauce)

Menu 1 - B

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Salad & Appetizer: (Caesar Salad Station, Chicken Ballontine w/ Mustard Sauce, Buffalo Cheese Salad, Selection of Bread and Rolls). Main Dishes: (Roasted Jerk Pork Chefs' Quarter-Style with Pico de Gallo, Braised Lengua in Creamy Mushroom, Grilled Mixed Seafood in Teriyaki Sauce, Penne Alfredo w/ Tomato Coulis, Vegetable Paella). Desserts: (Mini Chocolate Decadence, Banana-Langka Crepe Samurai)

Menu 1 - C

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Salad & Appetizer: (Caesar Salad Station, Marinated Pulled Pork - w/ cabbage relish and mopping sauce, Mediterranean Chopped Salad - in balsamic vinaigrette & creamy ranch dressing, Selection of Bread and Rolls). Main Dishes: (Pot Au Feu of Beef Bacon with Dijon Mustard, Roasted Chicken Stuffed w/ Paella Rice, Grilled Fillet of Sole in Thermidor Sauce, Baked Lasagne Verde, Heart of Palm Ragout - w/ mild spicy peanut sauce). Desserts: (Creamy Fruit Salad, Baked Apple Pudding)

Menu 2 - A

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Salad & Appetizer: (Carving of Marinated Salmon w/ Condiments, Caesar Salad, Raw Vegetable Salad w/ Thousand Island Dressing & Italian Vinaigrette, New England Clam Chowder). Carvery Station: (Roasted Canadian Rib Eye Au Jus & Horseradish). Main Dishes:(Braised Porkloin in Champagne Sauce, Chicken Cordon Bleu, Grilled Fish Fillet Putanesca, Saffron Rice). Desserts:(Fruits & Nuts Tartlets, Cheesecake w/ Fruit Toppings, Chocolate Mousse)

Menu 2 - B

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Salad & Appetizer: (Selection of Cold Cuts, Mesclun Salad). Carvery Station: (Roasted U.S. Turkey Stuffed w/ Onion & Sage). Main Dishes:(Barbecued Baby Back Ribs w/ Chimichurri Sauce, Braised U.S. Short Plate "Pinot Noir", Lamb Goulash w/ Biryani Rice, Grilled Mixed Seafood in Tomato-Herb Sauce, Linguine Alfredo with Smoked Ham). Desserts:(Flambé Station, Medley of Home-Made Pastries)

Menu 2 - C

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Salad & Appetizer: (Selection of Sushi & Sashimi, Mango & Seafood Cocktail, Fresh Garden Salad w/ Tropical Fruits, Japanese-Style Beef Soup). Tempura Station: (Prawns, Asohos, Calamares & Vegetables). Main Dishes:(Roasted Spring Chicken, Peppered Loin of Pork, Baked Lasagne Verde, Steamed Rice). Desserts:(Chocolate Fountain, Mini Creme Brulee)

Menu 3 - A

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Salad & Appetizer: (Caesar Salad, Tuna Tartare w/ Papadoms, Spiced & Cured Salmon w/ Seasonings, Chicken & Corn Chowder). Carvery Station: (Leg of Lamb "Herb de Provence). Main Dishes: (Roasted Pork Belly w/ Apple Sauce & Potato Confit, Baked Chicken Roulade, Steamed Sole Fillet Thermidor, Beef Salpicao Rice, Vegetarian Linguine). Desserts: (Medley of Home-Made Pastries, Chocolate Decadence, Crepes Station w/ Ice Cream)

Menu 3 - B

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Salad & Appetizer: (Selection of Mixed Sushi, Roasted Duck & Tofu in Mild Spicy Sesame Vinaigrette, Caesar Salad Station). Carvery Station: (Roasted U.S.Top Blade Steak Au Jus). Pasta Station: (Pasta: Linguine, Penne & Spaghetti; Sauce: Bolognese, Carbonara, Pesto & Pomodoro). Main Dishes: (Barbecued Baby Back Ribs, Chicken Bourguignon w/ Fried Aubergines, Braised Lamb Chunks in Coconut-Corriander-Curry Sauce, Seafood Paella). Desserts: (Mango Mascarpone, Ice Cream Station, Chocolate Rumballs)

Menu 3 - C

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Salad & Appetizer: (Salmon Ceviche w/ Seaweed, Beef Carpaccio w/ Aioli Sauce, Mediterranean Salad w/ Parmesan Flakes, Lentil & Bacon Soup). Carvery Station: (Roasted Leg of Lamb Adobo Jus). Main Dishes: (Roasted Chicken w/ Paella Valenciana, Peppered Beef Medallions in Light Cognac Sauce, Barbecued Pork Belly w/ Black Beans, Fried Prawns, Fish Fillet & Onion Rings w/ Tartar Sauce, Mushroom & Vegetable Risotto). Desserts: (Chocolate Fountain, Ube Creme Brulee, Selection of French Pastries)

Deluxe Menu

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Cold Station: (Parma Ham w/ Mango, Home-Cured & Spiced Salmon, Steak Tartare, Caesar Salad). Carvery Station: (Roasted U.S. Rib Eye Au Jus, Roasted Leg of Lamb Provençale). Tempura Station: (Prawns, Asohos, Calamares & Vegetables). Pasta Station: (Pasta: Penne, Spaghetti & Angel Hair; Sauce: Bolognese, Carbonara, Pesto & Seafood Pomodoro). Flambé Station: (Mango, Strawberry (Seasonal), Banana & Crepes, Medley of French Pastries)

Cold Hors D' Oeuvres

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California Maki, Selection of Cold Cuts: (Spiced Ham, Lyoner, Mortadella), Hummus w/ Pita bread, Chicken Liver Pate on Toast

Hot Hors D' Oeuvres

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Chicken Ballontine w/ Pineapple-Raspberry sauce, Barbecued Baby Back Rib w/ Chimichurri Sauce, Baked Assorted Mushroom in Phyllo w/ Tomato-Pepper salsa, Lamb Koftas w/ Chili-Garlic-Yogurt dip, Tuna Nuggets in Ginger-Radish dip

Desserts

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Chocolate Truffles, Mixed Sweet Spring Rolls w/ Frangelico dip

Cold Hors D' Oeuvres

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Carving of Spiced & Home-Cured Salmon - w/ dill mustard sauce & bread, Blue Cheese Profiteroles, Chicken Liver Pate on Toast

Mexican Tapas Station

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Chili Con Carne, Guacamole, Cajun Chicken, Spiced Pork, Tacos, Soft Tortillas, Salsa Dip, Garlic Dip

Hot Hors D' Oeuvres

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Fried Seafood & Vegetable Spring Rolls w/ Chili-Vinegar Dip, Assorted Quiches: (Spinach & Cheese - Mushroom & Bacon), Penne Pasta in Creamy Pomodoro

Desserts

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Medley of French Pastries, Halo-Halo Turones w/ Coco-Caramel Dip

Cold Hors D' Oeuvres

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Caesar Salad Station, Steak Tartare Station, Platter of Italian Cold Cuts: (Salami, Pepperoni, Parma Ham, Bologna), Cheese Board: (Brie, Camembert, Cheddar, Edam, Gouda), Carvery Station: (Roasted U.S. Beef Top Sirloin - w/ bread rolls, horseradish, mustard), Passed Mixed Tempura Basket: (Prawns, Asohos, Calamares & Vegetables)

Hot Hors D' Oeuvres

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Lamb Kebabs w/ Tabbouleh Salsa, Beer-Simmered Grilled Sausage w/ Sauerkraut, Spicy Buffalo Chicken Wing Skewer w/ Gorgonzola Sauce, Lamb Koftas w/ Chili-Garlic-Yogurt Sauce, Tuna Nuggets in Ginger-Radish Dip

Desserts

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Chocolate Pralines, Selection of Home-Made Pastries

Last updated on 11/25/2008. Prices are subject to change without prior notice.