Round Table International Conference Menus
Wednesday 29th September 10 – 400 pax
Arabian Dinner on Dhow Boat on Dubai Creek
( Menu pending)
Thursday 30th September 10 – 400 pax
International Buffet Cold BuffetTomato Mozzarella with Basil Pesto and Pine-nuts
Nicoise Salad
Celery and Carrot Salad with Lemon and Fresh Coriander
Selection of Poultry Cold Cuts
Selection of Green leaves with Dressings
Tomato and Chives salad
Cucumber and Dill Mustard Salad
Hommous – Babaghanous
Selection of Arabic Breads, Hard and Soft RollsButter Hot BuffetStir-fried Chicken with Cashewnuts
Grilled Mini Beef Steaks with Ratatouille
Pan-fried Fish with Sauté Spinach and Lemon Cream Sauce
Roast Leg of lamb with Mint Sauce
Steamed Rice
Steamed Vegetables
Roasted Potato wedges
VegetarianVegetable Lasagna
Thai Vegetable Curry
Sweet and Sour Vegetables
Green Peas and Paneer Curry
Chicken Shawarma Station Dessert BuffetCoffee Cream Cake
Strawberry Cheese Tart
Chocolate Brownie
Sliced Fresh Fruit Platter
Chocolate Sauce – Vanilla Sauce – Strawberry Sauce
Thursday 30th September 10 – 400 pax
Dinner at Joumana Beach
Nations Night
Shawarma Station for 400 pax Food stations to be prepared by Nations. Jebel Ali Hotel to help provide food items, cooking items eg fat fryers, electric grills , lights etc, chefs etc An request form will be emailed out shortly for you to complete your requests. This will help you to avoid flying in with lots and lots of food items.
Friday 1st October 10 – 400 pax
International Lunch Buffet
Cold Buffet
Tomato Mozzarella with Basil Pesto and Pine-nuts
Nicoise Salad
Celery and Carrot Salad with Lemon and Fresh Coriander
Selection of Poultry Cold Cuts
Selection of Green leaves with Dressings
Tomato and Chives salad
Cucumber and Dill Mustard SaladHommous – Babaghanous
Selection of Arabic Breads, Hard and Soft RollsButter
Hot Buffet
Stir-fried Chicken with Cashewnuts
Grilled Mini Beef Steaks with RatatouillePan-fried Fish with Sauté Spinach and Lemon Cream Sauce
Roast Leg of lamb with Mint Sauce
Steamed Rice
Steamed VegetablesRoasted
Potato wedges
Vegetarian
Vegetable Lasagna
Thai Vegetable Curry
Sweet and Sour Vegetables
Green Peas and Paneer Curry
Chicken Shawarma Station
Dessert Buffet
Coffee Cream Cake
Strawberry Cheese Tart
Chocolate Brownie
Sliced Fresh Fruit Platter
Chocolate Sauce – Vanilla Sauce – Strawberry SauceTea/Coffee/ Soft Drinks
Friday 1st October 2010 – 400 Pax – Gala Dinner Ballroom
Set Menu StarterDuo of Scottish Smoked Salmon and Smoked Hammour
Served with Light Wasabi-Creamed Potatoes and Herbs bouquet
Vegetarian OptionTomato Mozzarella with Fresh basil
Main DishCitrus and Organic Herbs rubbed Chicken Breast,
Provencal Vegetables Timbale, Saffron Risotto Croquette, Fine Jus of Organic Thyme Vegetarian OptionSpinach, mushroom cannelloni gratin DessertRoasted Baby Pineapple on Emirati Date-CrumbsChilled White Chocolate-Organic Basil Soup
Freshly Brewed Coffee and Infused Tea
Saturday 2nd October 2010 – 400 Pax
International Lunch Buffet
Cold Buffet
Tomato Mozzarella with Basil Pesto and Pine-nuts
Nicoise Salad
Celery and Carrot Salad with Lemon and Fresh Coriander
Selection of Poultry Cold Cuts
Selection of Green leaves with Dressings
Tomato and Chives salad
Cucumber and Dill Mustard SaladHommous – Babaghanous
Selection of Arabic Breads, Hard and Soft RollsButter
Hot Buffet
Stir-fried Chicken with Cashewnuts
Grilled Mini Beef Steaks with RatatouillePan-fried Fish with Sauté Spinach and Lemon Cream Sauce
Roast Leg of lamb with Mint Sauce
Steamed Rice
Steamed VegetablesRoasted
Potato wedges
Vegetarian
Vegetable Lasagna
Thai Vegetable Curry
Sweet and Sour Vegetables
Green Peas and Paneer Curry
Chicken Shawarma Station
Dessert Buffet
Coffee Cream Cake
Strawberry Cheese Tart
Chocolate Brownie
Sliced Fresh Fruit Platter
Chocolate Sauce – Vanilla Sauce – Strawberry SauceTea/Coffee/ Soft Drinks
Saturday 2nd October 2010 – 400 Pax
Beach BBQ and Sports event
BBQ Dinner - Captain Bar – 400 pax Dinner Menu Cold Buffet
Smoked Salmon with Condiments
Cold Cut Platter
Bar be Cue Vegetables Salad
Potato Salad with Sour Cream and Chives
Caesar Salad
Seafood Salad with Thai Spicy Dressing
Bakers Bread Basket withMulti Cereal Bread- Rye Bread – Baguette – Arabic Bread- Soft & Hard Rolls
Arabic Cold MezzehHommous – Mutable –Babaghanous –Tabbouleh – KishkehVine leaves – Potato Harrah - Fatousch Hot Mezzeh StationSpinach Fattayer, Cheese Samboussek, Vegetable Samosa
Kibbeh
Hot DishesSaffron Rice - Plain Rice
Roast Potatoes with Candied Garlic
Grilled Vegetables – Broccoli au Gratin - Corn on the Cob
BBQJoojeh Kebab - Kebab Au Robe
Koubideh - Chicken TikkaBeef Tenderloin and Sweet Peppers Kebab
Cajun Spiced Jumbo Prawns - Marinated King Fish
Rosemary Lamb Chops
Lemon Butter Sauce – Rosemary Sauce
Dessert BuffetMixed Baklava
Mamoul with Dates
Barazeq
Chocolate Truffle Cake - Cream Caramel
Fresh Fruit Tart
Sliced Fresh Fruits
Vanilla Sauce – Strawberry Coulis
Sunday 3rd October 2010 – 445 Pax
BRUNCHCold Buffet
Potato Salad with Sour Cream and ChivesWaldorf saladTomato MozzarellaAssorted Lettuce with Tomato, Cucumber, Carrot Slices3 Dressings – Lemon Wedges Arabic Cold MezzehHommous – Mutable – Fatousch Assorted Bread BasketAssorted Cold Cuts Platter with PicklesMuffins and CroissantButter and Jam SoupLentil Soup with Lemon and Croutons From the Chafing DishesPan Fried Cream Dory with Lemon Caper SauceGrilled Beef Hot Dog sausages with BBQ SauceStir-fried VegetablesRoasted PotatoesFried RiceStir-fried NoodlesGrilled Chicken Breast with Mushroom SauceBeef Lasagna DessertsFresh Fruit SaladCarrot CakeChocolate MousseCream CaramelBlack Forest Cake
