Ma Biche Gala Menus

 

It consists of sample  open buffet  menu contents among the menu types especially for big city hotels. Which salads and hot dishes are included in the Ma Biche Gala Menus in a professional  hotel kitchen organization? 

 

Which fusion main dishes should be included in the Ma Biche Gala Menus in the  menu planning that reflects the international culinary cultures, which are generally organized among the sample hotel menus that are admired for foreign and domestic hotel guests?

 

Examples of dishes, desserts and other salad varieties used in Ma Biche Gala Menus in menu management, which includes fusion effects and components, which are among  the best hotel menus in professional gastronomy...

 

Ma Biche Gala Menus

 

Option 1

 

** Spread Appetizers

 

Fountain Melon Baskets in the Center of the Table

Tomatoes And Cengelköy Cucumber Cucumbers

Tekirdag Famous Sheep Cheese

Stuffed Varieties with Extra Virgin Olive Oil

Salmon Roll with Marula and Garnished with Capers

Circassian Chicken of Ottoman Cuisine

Octopus Salad with Lemon Sauce 

Eggplant Salad with Mediterranean Olive Oil 

Tulum Cheese of Bergama

With Olive Oil And Lemon Sauce, 

Aegean Seasonal Herbs Salad

Black Pepper Smoked Beef on Lettuce Cucumber

Lemon in Tulle

 

** Intermediate meals

Cheese Pie

Inegol Meatballs Flavored with Special Mix Spice Sauce

 

** Main Dishes

Turkey Emence with Mushroom Sauce, Accompanied by Bukhara Rice and a Bunch of Fresh Seasonal Vegetables

 

** Desserts

Fruits of the Season Plate and Fiovlu Pasta in the Center of the Table

 

Option 3

Mixed Appetizer Plate, Bergama's Tulum Cheese, Smoked Mackerel, a Choice of Stuffed Olive Oil, Smoked Turkey with Field Tomatoes and Cucumbers, Smoked Turkey, Scalloped Eggplant Paste with Strained Yogurt, Circassian Chicken of the Palace, Marmara Sheep Cheese, Lemon Tulle

 

**  Mid-Temperatures

Mushroom Chicken Volavan

 

** Main Dishes

Roasted Potatoes And Vegetable Bunch Garnish Rosemary

Herbed Lamb Back Roti

 

** Desserts

Black Mousse Fiokola

 

Option 2

 

Turkish Condiments Platter

 

An Option of Stuffed Olives

Tomato And Cucumber Cold Cuts

Cheddar cheese

Haydari Flavored with Mint

Turkey Salami

Fava Flavored with Dill

Russian salad

Tekirdag Sheep Cheese

Smoked Trout on Cucumber

Lemon in Tulle

 

** Mid-Temperatures

Tray Pastry with Cheese Flavored with Spices

 

**  Main Dishes

Chicken Breast Wrapped in Crepe with Artichoke and Morney Sauce with Gratine Potatoes and Seasonal Vegetable Saute

 

** Desserts

Creamy Savarin

 

Option 4

 

Princess Appetizer Plate

Tongue Cheese

Spinach Mash

An Option of Stuffed Olives

Village Chicken Salad

Black Pepper Smoked Turkey Roll

Field Tomatoes And Çengelköy Cucumber Cucumber Smoked Tongue

Russian Salad with Black Olives

Smoked Trout on Curly Lettuce Aegean's Sheep Cheese

Lemon in Tulle

 

Mid-Terms

Vegetable Crepe Gratin

 

** Main Dishes

Rice with Butter and Seasonal Vegetable Bunch Sautéed in Wood Fire with Mushroom Fillet in Fillet Fillet

 

** Desserts

Seasonal Fruit Salad with Ice Cream Decorated with Tropical Fruits

 

From the fusion kitchens, the special nights organized in hotels and big restaurants are related to the  Importance and Features of the Food Menu , and  the food concepts that reflect that culture should be used as a fusion. Especially  Special Food Sauces should be made for the same purpose. It is important for guest satisfaction that the same thought  is preferred in  Banquet Menus and Protocol Services .

 

Important Note: You can get help and support  in the  kitchen consultancy  and  menu consultancy , which are within my service areas ,  for  the recipe work and cost-cost calculations  required for the hotel menus and similar studies mentioned above.