The document presents the courses and menu items for a meal, including starters like caviar and canapes, soups, eggs, pasta and rice, fish, small entrees, sorbet, roasted and grilled meats, vegetables, salads, a cold buffet, cheeses, sweets like cheesecakes and cakes, savory items like brouchees and quiche, fresh and dried fruits, and beverages like tea, coffee, and Irish coffee.

1. COURSES OF MENU Presented By: Vikash Prasad

2. HORS-D’OEUVRES (Starters) SALADS CANAPES

3. Caviar

4. POTAGES (Soups)

5. OEUFS (Eggs) Omelet Mexican Egg Curry

6. Cont … Stuffed Eggs Boiled Eggs Scrambled Egg

7. FARINEUX (Pasta & Rice)

8. POISSON (Fish)

9. ENTRÉE (Small, well garnished ready to serve dishes) Tournedos Vol-au-vent A’ l’orly

10. SORBET (Frozen Water Ice) Lemon Sorbet Strawberry Sorbet

11. RELEVE (Large Joints of Meat) Dry Pork Chops Grilled lamb chops

12. ROTI (Roast) Roasted Lamb Roasted Chicken

13. LEGUMES (Vegetables) Hungarian Asparagus Steamed Osso Buco

14. SALADE (Salad) Green Chicken Salad Strawberry and Feta Salad

15. BUFFET FROID (Cold Buffet) Cold Meat Platter Pepper Sausages

16. FROMAGE ( Cheese) Cheese Platter

17. Cont…. Cheddar Cheese Mozzarella Cheese

18. ENTREMETS (Sweets) Cheese Cakes Orange Meringue Caramel Custard

19. Cont…. Chocolate Cake Plated Dessert

20. SAVOUREUX (Savoury) Brouchees Quiche Lorraine

21. DESSERT (Fruit) Fresh fruits Dried Fruit Platter

22. BEVERAGES Green Tea Lemon tea

23. Cont…. Coffee Irish Coffee