3) pacific sun vegetarian luncheon menu

8/7/2019 3) Pacific Sun Vegetarian Luncheon Menu

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CELLAR MASTERS SUGGESTION

Succesfull food and drink pairings add flavour,simulate appetite and refresh the palate

White and Red Wines 6oz Glass 8oz Glass BottleSeahorse Bay Chardonnay $5.00 $6.00 $18.00Seahorse Bay Shiraz $5.00 $6.00 $18.00Seahorse Bay Sauvignon Blanc $5.00 $6.00 $18.00

Domestic Beer SelectionsV.B., Tooheys New, Carlton Cold $4.50XXXX Gold, Foster Lager $.450Tooheys Old $4.50Cascade Premium Light $4.50Foster Light Ice $4.50

Premium Beer SelectionsCorona $6.00Crown Lager $5.50Cascade Premium $5.50Hahn Premium $4.50Heineken $6.00

Non Alcoholic BeveragesSan Pellegrino $2.50Mineral Water (Small) $2.00

Mineral Water (Large) $3.50Soft Drinks - Canned $2.00

V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

CRISP BOSTON AND ROMAINE LETTUCE

WITH SLICED TOMATOES, CUCUMBERS, RADISH AND ONION

Italian Dressing, Tarragon Vinaigrette or Thousand Island Dressing

CREAM OF ZUCCHINI WITH GARLIC AND MEDITERRANEAN HERBS

MAIN COURSESPENNE RIGATE PASTA ALLA PAESANA

Pasta Tubes Tossed in Tomato Cream Sauce with Peas, Chili, Garlic and Parsley

SPANISH FLAT OMELETTE

With Lyonnaise Potatoes

SPINACH AND RED PEPPER LASAGNE

Layered Pasta Sheets Filled with Vegetables and Baked with Mozzarella Cheese

SWEETS AND DESSERTS

YELLOW CLING PEACH TARTLET

On a Mirror of Amaretto and Wild Strawberry Coulis

FLUFFY MOUSSE FROM HAZELNUTS AND BITTER CHOCOLATE

Garnished with Whipped Cream

FROM THE SHIPS ICE CREAM FOUNTAIN

A Daily Selection of Ice Cream and Sorbet

CHEESE

Our Domestic Cheese Board Selection

Served with Crackers and Fruits

FRUITSBasket of Fresh Fruits

MEDITERRANEAN 01


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS & DESSERTS


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Succesfull food and drink pairings add flavour,

simulate appetite and refresh the palate


Domestic Beer SelectionsV.B., Tooheys New, Carlton Cold $4.50XXXX Gold, Foster Lager $.450Tooheys Old $4.50Cascade Premium Light $4.50

Foster Light Ice $4.50




V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

CRUNCHY ICEBERG LETTUCE WITH AVOCADO WEDGES, CITRUS FILLETS

AND BLUE CHEESE CRUMBS

French Dressing, Balsamic Vinaigrette or Thousand Island Dressing

MEXICAN RED BEAN SOUP WITH CRISP TORTILLAS

MAIN COURSES

CONCHIGLIE CON BROCCOLI

Shell Pasta with Broccoli, Capers, Garlic and a Touch of Tomato Sauce

LIGHT VEGETABLE CURRY

Prepared with Potatoes, Cauliflower, Zucchini, Carrots, Sweet Potatoes and Celery

STUFFED CABBAGE ROLL MEDITERRANEAN

Filled with Sauted Carrots, Onions, Celery and Rice, Tomato Sauce

SWEETS AND DESSERTS

MEXICAN PINEAPPLE SPONGE CAKE, TOPPED WITH MERINGUE

ORANGE FLAN, ENHANCED BY CHOCOLATE TEQUILA SAUCE



CHEESE




MEXICAN 02


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Domestic Beer SelectionsV.B., Tooheys New, Carlton Cold $4.50XXXX Gold, Foster Lager $4.50Tooheys Old $4.50Cascade Premium Light $4.50Foster Light Ice $4.50




V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MEDLEY OF GREEN LETTUCE WITH MUSHROOMS, RED ONION RINGS

ALFALFA SPROUTS AND CHERRY TOMATOES

Sour Cream Chives Dressing, Herb Vinaigrette or Creamy Mustard Dressing

CREAM OF GREEN ASPARAGUS

MAIN COURSES

GRATINATED SPINACH CANELLONI

Baked with Cream Sauce, Tomato and Mozzarella Cheese

MIXED VEGETABLE FRITTATA

With Mexican Salsa and Corn Salad

VEGETARIAN PIE

Carrots, Potato, Onions, Celery, White Beans and Herbs under a Flaky Crust

SWEETS AND DESSERTS

CLASSICAL PRINCESS LAMINGTON CAKE

HOT BREAD AND BUTTER PUDDING WITH RAISINSServed with Brandy Sauce



CHEESE




INTERNATIONAL 03


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MIXED FIELD GREENS WITH TOMATOES AND CUCUMBERS

Red Pimiento Dressing, Walnut Vinaigrette or Thousand Island Dressing

CREAM OF BROCCOLI

MAIN COURSES

STUFFED RAVIOLI WITH RICOTTA CHEESE

Simmered in Chunky Tomato Sauce with Italian Herbs

VOL AU VENT OF VEGETABLE MACEDONIA

Topped with Bechamel Sauce

VEGETARIAN PASTIES

Served with Minted Peas and Mashed Potatoes

SWEETS AND DESSERTS

VANILLA CREAM CAKE WITH WILD BERRY COMPOTE

HOT CHERRY CRUMBLETopped with a Scoop of Vanilla Ice Cream



CHEESE




LUNCH 04


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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Domestic Beer SelectionsV.B., Tooheys New, Carlton Cold $4.50XXXX Gold, Foster Lager $4.50Tooheys Old $4.50Cascade Premium Light $4.50





V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

ASSORTED GARDEN GREENS WITH BABY SPINACH AND MUSHROOMS

Potato Olive Dressing, Raspberry Vinaigrette or Thousand Island Dressing

CREAM OF CARROTS WITH MANGO BRUNOISE

MAIN COURSES

GRATIN OF WAGON WHEEL PASTA

With Zucchini, Eggplants, Squash, Tomatoes and Onions in Cream Sauce

VEGETABLE STROGANOFF, SERVED WITH RICE

MUSHROOM CALZONE

Crusty Pizza Pocket Filled with Herbed Forest Mushrooms

SWEETS AND DESSERTS

CHAMPAGNE CAKE

Layers of White Sponge a

nd Champagne Mousse in a Pistachio Coating

BAKED STUFFED RED APPLE IN PORT WINE



CHEESE




LUNCH 05


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

CRUNCHY HEARTS OF BOSTON AND ICEBERG

WITH RED RADISH, BEAN SPROUTS AND TOMATO WEDGES

Pineapple Salsa, Olive Vinaigrette or Thousand Island Dressing

ORIENTAL RICE NOODLE SOUP

MAIN COURSES

TROPICAL SPECIAL FRIED RICE WITH EGG, PEPPERS, ONIONS,

PEAS, CARROTS AND GARLIC

PAN-FRIED ZUCCHINI SLICES IN ALMOND CRUST

With Coconut Cream and Baked Sweet Potato

CHAR GRILLED MIXED VEGETABLES

Complemented by a Pumpkin Pineapple Risotto

SWEETS AND DESSERTS

TROPICAL FRUIT SABAYON

BANANA CREAM CAKE WITH CHOCOLATE ICING



CHEESE




TROPICAL 06


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

THE PACIFIC SUN CHEFS SALAD

A Crisp Array of Iceberg Lettuce, Tomato Slices, Egg Wedges and Swiss Cheese

Blue Cheese Dressing, Bell Pepper Vinaigrette or Thousand Island Dressing

CREAM OF MUSHROOMS, PERFUMED WITH TARRAGON

MAIN COURSESRIGATONI AI QUATTRO FORMAGGI

Pasta Tossed in a Sauce of Four Cheeses, Topped with Walnuts and Tomato

FRAGRANT STUFFED PEPPERS

Baked Green Bell Peppers Filled with Rice, Raisins and Herbs on a Carrot Puree

THAI SPICED VEGETABLE CURRY

Served with Lime Rice

SWEETS AND DESSERTS

BLUEBERRY CHEESE CAKE ON ALMOND SAUCE

WHITE AND DARK CHOCOLATE MOUSSEPresented with a Strawberry Coulis



CHEESE




LUNCH 07


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

FRESH SALAD BOWL WITH SHREDDED ZUCCHINI, RADISH,

CHERRY TOMATOES AND BLACK OLIVES

Herbed Yogurt Dressing, Italian Vinaigrette or Thousand Island Dressing

CREAM OF LEEKS

MAIN COURSES

FUSILLI AL POMODORO E BASILICO

Cork Screw Pasta with Fresh Tomatoes and Basil

BAYALDI NICOISE

Sliced Zucchini, Tomatoes, Onions and Eggplants with Thyme and Olive Oil

Presented in a Nest of Spaghetti

MINTED LEEK AND CHEESE PIE

Served with a Medley of Fresh Vegetables

SWEETS AND DESSERTS

SWISS CARROT CAKE, FLAVORED WITH ORANGE

SHERRY TRIFLESherry Soaked White Biscuit Cubes with Berries and Custard



CHEESE




LUNCH 08


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

CLASSICAL CAESAR SALAD

Romaine Lettuce, Chopped Eggs, Anchovies and Grated Parmesan Cheese

Caesar Dressing, Asparagus Vinaigrette or Thousand Island Dressing

VEGETABLE GUMBO SOUP

MAIN COURSESFARFALLE ALLA CONTADINA

Bow Tie Pasta Prepared with Mushrooms, Green Beans and Herb Tomato Sauce

RATATOUILLE A LA MARSEILLES

Tomato, Zucchini and Bell Pepper Stew with Herbs and Garlic Croutons

VEGETABLE BURRITOS

Freshly Baked Flour Tortillas Wrapped around Grilled Vegetables,

Served with Salsa and Avocado

SWEETS AND DESSERTS

BOSTON CREAM PIE WITH CHOCOLATE TOPPING

CARAMEL CUSTARD



CHEESE




LUNCH 09


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

FRESH SPINACH SALAD WITH CHOPPED EGGS

Creamy Garlic Dressing, Cajun Vinaigrette or Thousand Island Dressing

HEARTY VEGETABLE SOUP WITH FRESH HERBS

MAIN COURSES

ZITI PASTA ALLA PUTTANESCA

Thick Noodles Tossed with Artichoke Hearts, Olives, Tomatoes and Onions

EGGPLANTS PARMIGIANA

Marinated Eggplant Slices in Egg Parmesan Coating,

Served with Garlic Tomato Sauce

ASPARAGUS QUICHE

Green Asparagus and Caramelized Shallots Baked with Egg Royal and Swiss Cheese

SWEETS AND DESSERTS

FRESH STRAWBERRY SHORT CAKE

HOT SEMOLINA PUDDING WITH CHERRY COMPOTE



CHEESE




LUNCH 10


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

LEAVES OF ESCARIOLE AND RUCCOLA WITH CITRUS FILLETS

Yogurt Herb Dressing, Champagne Vinaigrette or Thousand Island Dressing

CREAM OF CELERY SOUP WITH MASCARPONE

MAIN COURSESLINGUINI ALLE SUSANE

Linguini Pasta Topped with Julienne of Carrots and Peas

WILMAS KIFTADAS

Rice Croquettes in Herb Tomato Sauce, Accompanied with Coleslaw

VEGETABLE PIROGUES

Russian Sour Cream Dough Pastries with a Piquant Vegetable Filling

SWEETS AND DESSERTS

MOCCA MOUSSE SLICE WITH HAZELNUTS

CLASSICAL DOBOSCH CAKE



CHEESE




LUNCH 11


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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Foster Light Ice $4.50Premium Beer SelectionsCorona $6.00Crown Lager $5.50Cascade Premium $5.50Hahn Premium $4.50Heineken $6.00

Non Alcoholic BeveragesSan Pellegrino $2.50Mineral Water (Small) $2.00Mineral Water (Large) $3.50Soft Drinks - Canned $2.00

V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MEDLEY OF MIXED GREENS FROM THE CHINESE GARDEN

WITH BEAN SPROUTS, SHIJTAKE MUSHROOMS AND SPRING ONIONS

Sesame Dressing, Sake Vinaigrette or Thousand Island Dressing

CORN MUSHROOM CONGEE

MAIN COURSES

CANTONESE FRIED RICE

Long Grain Rice Combined with Exotic Flavors and Vegetables

VEGETABLE FRITTERS WITH BLACK BEAN SAUCE

Enhanced by Sweet Soy and Chili Glace, Crisp Leeks and Jasmine Rice

THAI RED EGGPLANT CURRY

Spiced with Oriental Ingredients, Rice Pancakes

SWEETS AND DESSERTS

MALAYSIAN RICE PUDDING WITH LYCHEES AND MANGO

GINGER COCONUT FLAN ON PAPAYA PUREE



CHEESE



FRUITS

Basket of Fresh Fruits

GOLDEN DRAGON 12


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

BOUQUET OF FRESH LETTUCE WITH BELL PEPPERS AND AVOCADO

French Dressing, Balsamic Vinaigrette or Thousand Island Dressing

STRACCIATELLAVegetable Broth with egg, Spinach and Parmesan

MAIN COURSES

PENNE ALLARRABBIATAShort Penne Pasta Tossed in spicy Tomato Sauce

LASAGNA AL PESTO

Spinach Pasta Sheets, Sauted Vegetables and Basil Puree

Baked with Pecorino Cheese

GRILLED VEGETABLE SKEWER

With a Bell Pepper Onion Stew and Mashed Potatoes

SWEETS AND DESSERTS

CROSTATA DI FRUTTA

Layered Fruit Cake, Served with Mango Puree

TRADITIONAL CASSATA SICILIANA



CHEESE



FRUITS


ITALIAN TRATTORIA 13


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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simulate appetite and refresh the palateWhite and Red Wines 6oz Glass 8oz Glass BottleSeahorse Bay Chardonnay $5.00 $6.00 $18.00Seahorse Bay Shiraz $5.00 $6.00 $18.00Seahorse Bay Sauvignon Blanc $5.00 $6.00 $18.00




V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MIXED FRESH GARDEN GREENS WITH PEPPERS AND CARROTS

Choice of Herb Vinaigrette or Thousand Island Dressing

TOMATO BISQUE

MAIN COURSES

FARFALLE AL POMODORO CON FUNGHI

In a Fresh Tomato Sauce and Mushrooms

STUFFED TOMATO WITH MEDITERRANEAN VEGETABLES

Served with a Baby Tomato Compote

FRENCH FENNEL TART WITH DILL PERNOD SAUCE

Potatoes and Carrots Parisienne

SWEETS AND DESSERTS

STRAWBERRY MOUSSE

LINZER TORTE



CHEESE



FRUITS


FISHERMANS 20


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

GINGER APPLE CHRISTMAS SALADA Traditional Walnut, Blue Cheese, Tender Greens and Plum Dressing

ROOT VEGETABLES BOULLION WITH BARLEY

MAIN COURSES

PENNE PASTA BERTOLI

Tossed in Creamy Tomato Sauce and Diced Vegetable

BREAD STUFFING ROULADE

Served with Raisin Glaze

EGGPLANT MILANESE

Chunky Tomato Sauce

SWEETS AND DESSERTS

CHOCOLATE SOUFFLE

MANGO SHERBET



CHEESE



FRUITS


CHRISTMAS 17


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V E G E T A R I A N

L U N C H E O N

STARTER & SOUP

MAIN COURSES

SWEETS AND DESSERTS

3) pacific sun vegetarian luncheon menu

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