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Couvert 3,50€ Starters “Peixinhos da Horta” Deep Fried Green Beans with Tartar Sauce (Veg.) 4,50€ Bruschetta with Grilled Courgette Marinated in Herbs and Regional Cottage Cheese (Veg.) 4,75€ Green Aspargus Bruschetta with Parmesan Cheese, Poached Egg and Crispy Smoked Ham 5,50€ Creamy Polenta with Garlic Prawns 6,00€ Beef Carpaccio with Rocket and Parmesan 9,80€ Tuna Tartar with Avocado and Mint 9,80€ Soup Soup of the Day 4,00€ Tomato Soup with Poached Egg (Veg.) 4,25€ Cold Leeks Cream Soup with Marinated Octopus 5,50€ Salad Chicken Caesar Salad 10,50€ Shrimp Caesar Salad 11,50€ Tomato Stuffed with Crust Bread and Herbs, Grilled Eggplant and Mozarella 11,50€ Couscous Salad with Chicken, Parsley, Rocket, Cherry Tomato, Almonds, Apple and Toasted Pine Nuts 13,50€

Types of mother sauces

Mudit Grover

• Sauces • “The sauce is to culinary art what grammar is to language.” • Gastronomer • Presented by: • Manjeet Nehra(16) • Mudit Grover(18) • Sauces  Sauces are liquid or semi-liquid mixtures.  Sauces are liquid that has been thickened by either:  Egg yolks  Roux  Cornflour , Arrowroot or Starch  Reducing cooking liquor or stock. • Importance of Sauces  Enhances flavours.  Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.  Enhances nutritional value of food.  Provides moisture , colour & shine to the food. • Chef De Saucier  Responsible for most of the sauces made in the kitchen of the Hotels.  He holds the one of the most demanding jobs of the kitchen in Hotels. • Sauce Boats  A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.  Mainly Sauce is served in this sauce boat in 5* Hotels. • Basic Sauces  These are the Six Basic types of Sauces originated from French Cuisine. • White Sauce  Also known as “Bechamel Sauce.”  Prepared with white Roux & mildly flavoured with onion.  Can be used as an ingredient in baked pasta recipes.  Some of the basic derivatives are  Cheese Sauce  Mustard Sauce • Veloute  Prepared from light brown roux and stock.  It get it’s name from the type of stock used.  Ex : Fish Stock & Blond roux-Chicken veloute  Some of the basic Derivaitives are  Caper Mutton Velloute  Aurore Chicken Veloute • Hollandaise  Warm yellow and rich sauce.  An emulsion of butter , lemmon juice , and egg yolk.  Particularly delicious on seafood, vegetables and eggs.  Some of the basic derivatives are  Noisette  Mustard • Tomato Sauce  A Red kitchen Sauce.  This type of sauce may be referred to as Coulis.  Served with “Pasta” , “Eggs” , “Fish” & “Meat”.  Some of the basic derivatives are  Tomated Chaudfroid  Barbecue • Brown Sauce  Also known as Espagnole sauce.  Made from Brown Roux and Brown Stock.  Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.  Some of the basic derivatives are  Lyonnaise  Robert • Mayonnaise  Basic cold sauce.  Used as a salad dressing.  Also used as a shiny flavourful coating to decorate cold dishes.  Basic derivative is  Chantilly Thank You

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