European — Radisson Wedding Atelier

Combo Platter

Assortment of international cheeses accompanied with biscotti and condiments

Roasted Duck Breast

Served on peach tatin

Salmon and Tuna Tartar

Innovative Sashimi Set

Foiegrass with Berry Sauce

Pan Fried Shrimp and Scallop Combo

Accompanied with pepper

Tornedo Rossini Beef and Foiegrass

Pan seared scallop

On buttered asparagus on vegetables with white wine sauce

Octopus Carpaccio

With chermoula sauce with octupus arm

Bell pepper stuffed with sarmale

Steamed Dorado Fillet

On fresh asparagus with microgreens

Beef Tenderloin

With potatoe gratten sauteed spinachand red wine sauce

Beef Tenderloin

With potatoe gratten sauteed spinachand red wine sauce

New Zeland Lamb

With jullienne vegetables

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