PLATED AND BUFFET COMBINATION
BREAKFAST MENU
ON BREAKFAST TABLES FOR GUESTS TO SHARE:
BAKED RICOTTA MUFFINS WITH
ROASTED CHERRY TOMATOES
PLATED FIRST COURSE:
POACHED PEAR IN SAFFRON CITRUS SYRUP
WITH BULGARIAN YOGHURT
AND ROASTED ALMONDS
ON THE BREAKFAST BUFFET:
SMOKED SALMON WITH ROCKET,
CAPERS AND LEMON
CREAMY, HERBED SCRAMBLED EGGS
BEEF CHIPOLATAS IN ONION SAUCE
CRISPY BACON
PAN-FRIED COUNTRY MUSHROOMS
TRADITIONAL TOMATO AND ONION CHA-KA-LA-KA
HOME MADE BREAD, MUFFIN AND SCONE BASKET
SERVED WITH BOLAND PRESERVES
LARGE CAMBRIENI CHEESE TOPPED WITH
HONEY ROASTED NUTS AND SULTANAS
SERVED WITH FRESHLY BAKED BROICHE
SOMETHING SWEET BUFFET TABLE:
FLAP JACKS WITH MAPLE SYRUP,
CREAM AND BERRY COMPOTE