The Sunrise Continental

Healthy Start

The Rivermead Cup Breakfast

The Club Championships Breakfast

To complete your breakfast

The 9-Hole

The 18-Hole

BBQ Buffet

Lunch Buffet

• Marengo Pork with Olives & Herbs of Provence
• Dijon Chicken
• Cheese & Ratatouille Tortellini with Dried Tomato Sauce

(Mains will be accompanied with vegetables and potatoes)
Assortment of Desserts / Fruit Platter
Coffee & Tea

PLATTERS & MIRRORS (per person) 

 SIGNATURE BUFFET (per person)                                                   

Bakers Corner / Seasonal Soup /

Caesar Salad / Beet, Carrot & Apple Salad / Couscous, Grilled Vegetables & Mint Salad / Greek Salad / Ham & Smoked Salmon Mini Sandwich / Quiche Lorraine / Antipasti

Mains

• Spinach & Ricotta Cheese Manicotti Gratin
• Piglet Knuckle & Meatball Casserole
• Lamb Stew with Turnips, Tomatoes, Olives & Thyme Flowers
• Minced Dijon Chicken Breasts with Estragon
• Rice, Seafood & Fish Jambalaya

Mains will be accompanied with potatoes & vegetables
Mini Dessert Platter / Fruit Salad / Coffee, Decaf & Tea

CHEF'S BUFFET (per person)

Baker’s Corner / Cold or Hot Soup

Caesar Salad / Chef’s Salad / Waldorf Salad / Beet & Carrot Salad / Greek Salad / Couscous Salad

Cold Section

• Charcuterie & Terrine Mirror
• Cheese Platter
• Antipasti
• Vegetables & Dip Platter
• Sushi & Sashimi with Wasabi Mustard Platter
• Smoked Salmon, Gravalax & Rillettes
• Cocktail Shrimps

Hot Section

• Roasted Angus Beef Striploin, Thyme Jus
• Grilled Dijon Chicken Breasts, Mushroom Cream Sauce & Madere Wine
• Salmon, Grouper, Shrimp, Leek Fondue & Fennel Confit Meli-Melo with Dill Lobster Sauce
• Seasonal Vegetables & Roasted Potatoes

Desserts

Hors d'oeuvre

• Chef’s Selection (34$/dozen)
• Bocconcini & Cherry Tomatoes with Pesto
• Smoked Salmon Rillettes
• Ham & Cheese Crepes
• Salami, Cheese & Olive Cone
• Shrimp & Pineapple Brochette
• Beef or Salmon Tartare
• Tuna Pita Rolls
• Wild Game Terrine
• Herb & Goat Cheese Mini Cucumbers
• Andalou Gaspacho & Smoked Oyster Shooter

• Chef’s Selection (34$/dozen)
• Mini Quiches
• Candied Apricots & Prunes Wrapped in Bacon
• Coconut Tempura Shrimp
• Chicken & Pineapple Satay
• Potato Skin & Snails
• Mini Chicken Vol-au-vent
• Mini Pizza with Kalamata Olives & Anchovies
• Spanakopita (Spinach & Feta)
• Variety of Homemade vol-au-vent & Tartelettes

LATE NIGHT SNACKS (per person)

Fries, Cheese Curdles & Gravy

Soups & Starters
(choose one soup OR one starter)

Soups

• Cream of Butternut Squash, Gnocchi, Truffle Essence Espuma
• Cream of Carrot Soup with Orange, Ginger and Roasted Parsnips
• Vichyssoise of Potato and Leeks with Nutmeg

Starters

• Bouquet of Fine Organic Lettuce, Seasonal Vegetables, Olive Oil, Lemon and  Chive Vinaigrette
• Terrine of Four Types of Wild Game, Dried Fruit and Rillettes, Marmalade of Sweet Onions, Port Aspic
• Rillettes of Two Types of Coho Salmon, Beet, Apple & Carrot Tian, Baby Lettuce with Honey Dill Vinaigrette

Main Course

• Grilled Angus AAA Beef Flank Steak, Maître d’hôtel Butter, Mashed Potatoes and Candied Shallots, Light Cream with Ermite Blue Cheese and Tarragon
• Ballotine of Marinated Farm Chicken Breast, Stuffed with Goat Cheese, Red Pepper Emulsion with Basil and Dried Tomatoes
• Sesame Grains-Crusted Grouper Filet, Coconut Milk & Kaffir Lime Sauce

Desserts

• Three Chocolate Mousse with Mango & Vanilla Sauce
• Apple & Caramel Bavarian Mousse Cake
• Strawberry & Lemon Shortcake, Caramel & Basil Emulsion

Soups & Starters
(choose one soup OR one starter)

Soups

• Cream of Butternut Squash, Gnocchi, Truffle Essence Espuma
• Cream of Carrot Soup with Orange, Ginger and Roasted Parsnips
• Vichyssoise of Potato and Leeks with Nutmeg
• Cream of Asparagus, Citrus and Cardamom, Crumble of Fresh Goat Cheese
• Lobster Bisque & Pike Dumplings with Tarragon & Cognac
• Cucumber Coconut Gazpacho, Mini Brochette of Flambéed Shrimp

Starters

• Bouquet of Fine Organic Lettuce, Seasonal Vegetables, Olive Oil, Lemon and  Chive Vinaigrette
• Terrine of Four Types of Wild Game, Dried Fruit and Rillettes, Marmalade of Sweet Onions, Port Aspic
• Rillettes of Two Types of Coho Salmon, Beet, Apple & Carrot Tian, Baby Lettuce with Honey Dill Vinaigrette
• Cabriole Salad Niçoise Style with Goat Cheese, Quail Eggs and Roasted Almonds
• Home-Made Coho Salmon Gravlax, Beetroot, Carrot and Apple Tian, Baby Lettuce and Honey Dill Vinaigrette
• Goat Cheese Crème Brûlée with Pears and Thyme, Confetti of Organic Lettuce Shoots, Marmalade of Sweet Onions with Port
• Bouquet of Fine Organic Lettuce, Seasonal Vegetables, Olive Oil, Lemon and Chive Vinaigrette
• Terrine of Four Types of Wild Game, Dried Fruit and Rillettes, Marmalade of Sweet Onions, Port Aspic

Main Course

• Grilled Angus AAA Beef Flank Steak, Maître d’hôtel Butter, Mashed Potatoes and Candied Shallots, Light Cream with Ermite Blue Cheese and Tarragon
• Ballotine of Marinated Farm Chicken Breast, Stuffed with Goat Cheese, Red Pepper Emulsion with Basil and Dried Tomatoes
• Sesame Grains-Crusted Grouper Filet, Coconut Milk & Kaffir Lime Sauce
• Braised Glazed Lamb Shank, Jus of Cumin and Dried Tomatoes
• Roast Nagano Pork Tenderloin Medallions, Old-Fashioned Mustard and Calvados Sauce
• Salmon Steak, Sauce Vierge with Eggplant Caviar, Herbs and Saffron

Desserts

• Three Chocolate Mousse with Mango & Vanilla Sauce
• Apple & Caramel Bavarian Mousse Cake
• Strawberry & Lemon Shortcake, Caramel & Basil Emulsion
• Crème Brûlée with Strawberries, Grand Marnier & Basil, Seasonal Fruits
• Hazelnut Pastries with Maple Mousse & English Cream
• Tiramisu with Manjari Chocolate Sauce & Sortilege Maple Cream

Soups & Starters
(choose one soup OR one starter)

Soups

• Cream of Butternut Squash, Gnocchi, Truffle Essence Espuma
• Cream of Carrot Soup with Orange, Ginger and Roasted Parsnips
• Vichyssoise of Potato and Leeks with Nutmeg
• Cream of Asparagus, Citrus and Cardamom, Crumble of Fresh Goat Cheese
• Lobster Bisque & Pike Dumplings with Tarragon & Cognac
• Cucumber Coconut Gazpacho, Mini Brochette of Flambéed Shrimp
• Cream of Mushrooms, Sautéed Mushrooms, Truffle
• Cream of Roasted Peppers, Salpicon of Grilled Vegetables with Basil, Goat Cheese Espuma

Starters

• Bouquet of Fine Organic Lettuce, Seasonal Vegetables, Olive Oil, Lemon and  Chive Vinaigrette
• Terrine of Four Types of Wild Game, Dried Fruit and Rillettes, Marmalade of Sweet Onions, Port Aspic
• Rillettes of Two Types of Coho Salmon, Beet, Apple & Carrot Tian, Baby Lettuce with Honey Dill Vinaigrette
• Cabriole Salad Niçoise Style with Goat Cheese, Quail Eggs and Roasted Almonds
• Home-Made Coho Salmon Gravlax, Beetroot, Carrot and Apple Tian, Baby Lettuce and Honey Dill Vinaigrette
• Goat Cheese Crème Brûlée with Pears and Thyme, Confetti of Organic Lettuce Shoots, Marmalade of Sweet Onions with Port
• Bouquet of Fine Organic Lettuce, Seasonal Vegetables, Olive Oil, Lemon and Chive Vinaigrette
• Terrine of Four Types of Wild Game, Dried Fruit and Rillettes, Marmalade of Sweet Onions, Port Aspic
• Crème Brulée with Duck Foie Gras and Brandy, Sweet Onion Confit and Warm Cranberry Aspic
• Gray Snail Flamiche, with Cheese and Dried Tomatoes, Parsley Sauce with Sweet Garlic*
• Seafood Corolla with Marinated Seaweed, Julienne of Crunchy Vegetables, Saffron, Lemon and Dill Whipped Butter*

*Hot Starter

Main Course

• Grilled Angus AAA Beef Flank Steak, Maître d’hôtel Butter, Mashed Potatoes and Candied Shallots, Light Cream with Ermite Blue Cheese and Tarragon
• Ballotine of Marinated Farm Chicken Breast, Stuffed with Goat Cheese, Red Pepper Emulsion with Basil and Dried Tomatoes
• Sesame Grains-Crusted Grouper Filet, Coconut Milk & Kaffir Lime Sauce
• Braised Glazed Lamb Shank, Jus of Cumin and Dried Tomatoes
• Roast Nagano Pork Tenderloin Medallions, Old-Fashioned Mustard and Calvados Sauce
• Salmon Steak, Sauce Vierge with Eggplant Caviar, Herbs and Saffron
• 6 Oz Angus AAA Beef Filet with Maître d’hôtel Butter, Duchesse Potatoes with Pecans, Madagascar Green Pepper and Jack Daniels Sauce
• Ballotine Duo of Saddle of Rabbit and Preserved Farm-Fresh Rabbit Shoulder with Prunes and Apricots
• Grain-Fed Veal Chop, Yukon Potato Purée with Truffle Essence, Thyme and Apple Cider Jus ($5 extra per person)
• Braised Glazed Lamb Shank, Sweet Garlic Mashed Potatoes, Jus of Cumin, Sundried Tomatoes & Ancient Grain Mustard

Desserts

• Three Chocolate Mousse with Mango & Vanilla Sauce
• Apple & Caramel Bavarian Mousse Cake
• Strawberry & Lemon Shortcake, Caramel & Basil Emulsion
• Crème Brûlée with Strawberries, Grand Marnier & Basil, Seasonal Fruits
• Hazelnut Pastries with Maple Mousse & English Cream
• Tiramisu with Manjari Chocolate Sauce & Sortilege Maple Cream
• Rosemary Tarte Tatin, Vanilla Ice Cream, Butterscotch Sauce
• Crispy Royal with Dark Chocolate, Seasonal Fruit Compote, Mango Coulis
• Pyramid of Two Chocolates with Melting Heart, Mango and Passion Fruit