LOW CAL SALAD

Ingredients Unit Gross qty

mushroom gms 50
cherry tomato gms 50
ice berg lettuce gms 40
zuhikini gms 30
cauliflower gms 25
brocolli gms 25

METHOD

Blanch the cauliflower and brocoli. Keep it cold. Mix the vegetable with iceberg lettuce,
cherry tomato, mushroom, zucchini with choice of dressing and garnish with lemon
wedges and parsley.

WITH RASBERRY VINEGRETTE

Raspberry vinegar ml 10
Olive oil ml 7
Salt gms 4
Pepper gms 4

WITH FRENCH DRESSING

Olive oil ml 7
Vinegar ml 5
French mustard gms 4
Salt gms 4
Pepper gms 4
Sugar gms 3
 ANTI PASTI MISTO VEG

Ingredients unit gross qty

Tomatoes gms 8
Aubergines gms 45
Mushrooms gms 40
Cherry tomato gms 40
Zucchini gms 45
Baby con gms 45
Olives gms 5
Peppers gms 5
Garlic gms 4
Salad oil ml 5
Vinegar ml 4
herbs Gms 2
Khabbus Gms 1
bread
Cheader Gms 15
cheese
lettuce Gms 15

lemon Gms ½
ml 3
Whit wine
parsley gms 4
METHOD
Marinat the vegetableswith garlic,crushed pepper, salt, olive oil, Place the plate. Arrnge
it in a nice way. Served with slices of cheddar cheese, olives,and khabbus bread . garnish
with lttuce and lemon wedges.

ANTIPASTI MISTO NON-VEG

ingredients unit Gross qty

Parma ham gms 25
calamari gms 25
Shrimps Gms 25
Olives Gms 20
Pepper Gms 45
Mushroom gms 40
Cherry tomato gms 40
Garlic Gms 10
Salad oil Gms 40
Herbs Gms 2
Khabhus bread Gms 1
Cheader chesse Gms 15
Lettuce Gms 20
Lemon Gms 1/2
White wine ml 15
parsley gms 3
vinegar ml 15
 PRAWNS REMOULADE CLASSIC

Ingredients Unit gross quantity

medium prawns gms 300
house salad gms 75
baguette gms 0.1
lemon gms ½
garlic gms 15
salt gms 4
white pepper powder gms 4
egg gms ½
salad oil ml 50
cherry tomato gms 30
parsley gms 4
tomato puree ml 5

METHOD

Blanch the prawns and and keep it cold. Make a toast with baguettes bread. Place it in the
plate topped with prawn served with herb sautéed cherry tomato , use salad and lemon
wedges.
Ingredients unit qty
Salmon
GOBI TAKA TIN