穿越古老的大陆， 延续几千公里的丝绸之路，横穿亚非欧几十个国家。从古到今，虽然许多国家消亡了，又有许多新的国家产生了，但是永不消失的是美食!虽然一长串的菜单，却无法概括整个丝绸之路上全部的美食! 只能截取少部分，加之自助餐规模，原材料，技术和对各个地区饮食文化的理解等因素的限制，Chef Ming还是尽可能地让更多的专业和非专业的人士，欣赏到这台大戏!
   即便是专业人士，可能对其中的一些原语言音译名词也会有不清楚的地方，可以在此留言，Chef Ming尽可能抽时间给你解答!非专业人士，读一下这些菜单，也许会对你去西餐厅点菜有帮助!

Cross the Ancient Continental—Silk Road

Salads & Cold Appetizers

Hummus，Baba Ghanouj，Tabouleh
Oriental Mixed Pickles
Pickled Black & Green Olives
Salada Hashouf
Artichoke Salad
Moussaka
Lebanese Style Grilled Eggplant with Tomato Sauce & Chickpeas
Yalanji
Stuffed Vine Leaves with Rice
Salada Addas
Oriental Lentil Salad
“Bai Qie Ji”
Cantonese Boiled Chicken with Ginger & Spring Onion Dressing
"Pao Cai"
Traditional Pickled Chinese Cabbage with Chili
Greek Salad
Cucumber, Tomato & Green Capsicum with Feta Cheese & Black Olives
Potato Salad
Typical Chinese Potato Julienne with Rice Vinegar & Shredded Red Chili
“Cha Show” Beef
Chinese Beef BBQ
Tandoori Chicken Salad
With Mango Chatney
Braised Tofu
With Honey Chicken Gravy
Lamb Salad
Tossed with Persian Spices & Coriander Leaves


Appetizers

Steamed Dim-Sum
Grilled Haloumi Cheese

Dressings
Thousands Island Dressing, Asian Vinaigrette, Curry & Honey Dressing

Condiments
Capers, Pickled Baby Onions, Gherkins, Green & Black Olives, Chopped Spring Onion
Chopped Walnuts, Toasted Sesame Seeds
Chopped Coriander Leaves


Variety of Garden Green Salads
Cherry Tomatoes
Cucumber Slices
Bell Pepper Rings
Grated Carrots
Variety of Lettuce
Watercress


Soups

Sweet Corn Soup with Mince Chicken
Lentil Soup with Fried Spinach

Hot Dishes

Stir-fried Chicken Dices with Szechwan Chili Sauce & Peanuts
Sautéed strips of Lamb with Cumin Xinjiang Style
Greek Tuna on Beef Steaks with Tomato Sauce & Black Olives
Sweet & Sour Shrimps with Pineapples
Turkish Dolma
Veal Kamonya
Dajaj Sharkasia
“Yang Zhow Chow Fan” Fried Rice


Mongolian BBQ Station

Live Cooking Display
Meat & Chicken Julienne With Fresh Seasonal Vegetables


Hot Pot Station

Live Cooking Display
Fish, Meat & Chicken Balls
Crab Sticks, Calamari Rings, Shrimps
Shiitake Mushrooms, Straw Mushrooms, Sliced Mushrooms & Oyster Mushrooms
Glass Noodles, Kewteow (Rice Sticks)
Black & White Fungus
Fresh Leafy Vegetables
Tofu, Seaweed


Desserts
Sago Pudding
Green Tea Mousse
Fried Milk with Orange Sauce
Opera Cake
Fried Banana with Caramel
“Xing Ren Tofu” Almond Jelly in Sugar Syrup
Variety of Oriental Pastries
Lychee Tartartlet
Gulab Jeman
Rasgula
Ras Malay
Jeza Halwa
Om Ali
Shakarama
Basbousa
Helowa Jeban
Assorted Arabic Sweets
Seasonal Fruits Salad
Fresh Fruit Cuts


Bread Display
Baguette
Assorted Rolls
Rye Bread Loaf
Oriental Pita Bread
Tamis
Naam Bread

    前两天讲过自助餐的问题，今天把另外一个主题自助餐的菜单重新整理了一下，希望能给大家一些启发。当然还要看你酒店规模和来客人数来掌握菜单的安排，不要盲目照办。否则，你的成本恐怕要掌握不好的。菜单是一回事，真正操作也要看你的厨师水平以及原料的来源等诸多因素。考虑到你的客人当中有可能是不吃海鲜的，一定要为这部分客人准备一些其它类的食物。
   对于菜单中一些不明白的名词，包括前期的<地中海自助餐>，大家可以留言垂询。因为是在中东地区工作，阿拉伯餐的一些特色菜品，不得不占有相当重要的地位，具体的制作方法，等Chef Ming的<埃及美食>和<黎巴嫩美食>出版以后，大家可以全面了解。
    前两个月，Chef Ming这边有一些Seafood Buffet的照片，大家可以翻出来，看一下。另外，有时间Chef Ming也会把照片挂到Sun & Moon在新浪网的博客那边。
   更多的主题自助餐，还在陆续发布之中，请大家留意近期博客内容!
Catch of the Day—Seafood Dinner Buffet

Salads
Hummus
Moutabel
Tabouleh
Beet-root Salad Lebanese Style
Couscous with Shrimps Salad
Oriental Mixed Pickles
Pickled Black & Green Olives
Artichoke Salad with Mushrooms
Tuna Salad
Chunky Tuna with Spring Onions, Black Olives & Potatoes
Greek Salad
Cucumber, Tomato & Green Capsicum with Feta Cheese & Black Olives
Tropical Seafood Salad
Marinated Mussels, Prawns, Squid & Crab Meat with Pineapple
Crab Meat Salad
With Sweet Corn & Pine-nuts
Chicken Salad
With Sun-dried Tomatoes
Tofu
With Baby Shrimps & Scallion
Shrimp Cocktail
Served in Glasses around the Cold Buffet

Cold Appetizers
Deep-fried Calamari Rings
With Spicy Tartar Sauce
New Zealand Green Mussels
Asian Garlic Vinaigrette
Trio of Smoked Fish
Smoked Salmon, Smoked Halibut & Smoked Mackerel
Marinated Salmon
Dill & Orange Flavor with Lemon Wedges
Dutch Herring
Honey Mustard & Ketchup Flavor
Deep-fried Crab
With Sweet Chili Sauce
Curry Spiced Fish Fillet
Accompanied with Mango Chutney
Peperonata
Roasted & Marinated Sweet Peppers with Herbs

Assorted Sashimi & Sushi Platter
With Pickled Ginger, Wasabi & Kikkoman Soya Sauce

Poached Salmon & Hammour
With Stuffed Eggs
Seafood Aspic
With Broccoli, Black Olives & Red Capsicum

Appetizers
Seafood Spring-rolls

Dressings
Thousands Island Dressing, Italian Dressing, French Dressing

Condiments
Capers, Pickled Baby Onions, Gherkins, Green & Black Olives, Chopped Onion
Grated Parmesan Cheese, Garlic Croutons
Olive Tepenade
Chopped Walnuts

Variety of Garden Green Salads
Cherry Tomatoes
Cucumber Slices
Bell Pepper Rings
Grated Carrots
Variety of Lettuce
Watercress

Soups
Oriental Lentil Soup
Lobster Bisque

Hot Dishes
Chicken Ballontine with Apricot Confit
Leg of Lamb with Rosemary Jus
Veal Blanquette with Mushroom & Cream Sauce
Berny Potatoes with Almond Flakes
Roz bil Shalerya
Hudar Tourly
Samak Hara
Bamie bil Lahma

Big Round Chaffing Dish
Baked Whole Hammour
On the bed of Sayadya Rice

BBQ Station
Seafood Display
With Marinated Fresh Seafood BBQ

Desserts
Tiramisu
Chocolate Mousse
Black Forest
Baked Cheese Cake
Opera Cake
Pistachio Tart
Variety of Mini French Pastries
Apple Tart
Orange Bavaroise
Creme Caramel
Om Ali
Shakarama
Basbousa
Kunefe bil Jeben
Assorted Arabic Sweets
Seasonal Fruits Salad
Fresh Fruit Cuts

Bread Display
Baguette
Assorted Rolls
Rye Bread Loaf
Oriental Pita Bread

   这段时间，Chef Ming忙于整理菜单，主要是为酒店的咖啡厅Coffee Shop--Brasserie on Four重新制定Theme Night Buffet--风味自助晚餐Menus。
   自助餐是一台“大戏”，是由包括冷菜Cold Kitchen (Garde Manger)，热菜Hot Production Kitchen，肉房Butchery和饼房Pastry & Bakery在内的所有厨房的整体项目，在菜单制定上需要全面考虑员工的工作能力和出品质量等综合因素。特别是风味自助餐，需要考虑的因素就更多了。自助餐台的布局，器皿的使用，餐厅的风格装饰，甚至于背景音乐，服务人员的着装等一系列问题，都要事先考虑并且细致地准备，才能达到风味餐的要求。
  以下面这台“地中海风味自助餐”的菜单制定为例，在以南欧地中海沿岸的法国，意大利，西班牙和希腊等国家菜系为主；还需要将北非地中海沿岸的摩洛哥，突尼斯以及埃及等主要国家的典型菜品包括进去；以及地中海东岸的黎巴嫩和土耳其等国家也必须考虑考虑在内。才能搭配出真正意义的地中海风味餐。虽然受规模的限制，不可能包罗万象，但是至少要用有代表性的菜品，体现出地中海的风味特点。甚至主题题目也要有意义，Chef Ming暂且给这台“大戏”定名为：从凯撒到拿破仑--From Caesar to Napoleon

Mediterranean Theme Buffet

Salads
Hummus
Mashed Chickpeas with Tahina
Moutabel
Charbroiled Eggplant with Onions
Taboulekh
Chopped Parsley with Boulgoul and Tomato Dices
Fatoush
Oriental Mixed Green Salad with Crispy Pita Bread Croutons
Baba Ganouj
Mashed Eggplant with Tahina Paste
Salad Niçoise
Niçoise Style Tuna, Green Beans and Egg Salad with Anchovies
Horiatiki Salata (Greek Salad)
Cucumber, Tomato & Green Capsicum with Feta Cheese & Black Olives
Couscous
Moroccan Couscous with Shrimps
Mejillones Gratinados
Barcelona Style Mussels Gratinated with Aioli Bread Crumbs
Peperonata
Roasted & Marinated Sweet Peppers with Herbs
Insalada Frutti di Mare
Marinated Mussels, Prawns, Squid, Crab Meat & Anchovies in Lemon Juice
Insalada Caprese
Tomato & Mozzarella Salad with Pesto & Balsamic Vinaigrette
Bruschetta
Charbroiled Slices of Italian Bread, Topped with a Blend of Tomatoes & Vegetables
Carpaccio di Salmone
Thinly Sliced Marinated Salmon

Appetizers
Brick
Tunisian Spring Rolls Filled with Minced Chicken & Egg
Sambousek Jebma
Deep-fried Philo Pastry Triangles Stuffed with White Cheese
Kebbeh
Meat Fritter Stuffed with Pine-nuts & Summak
Quiche Lorraine
Bacon & Onion Cream Custard Tart

Dressings
Thousands Island Dressing, Italian Dressing, French Dressing

Condiments
Capers, Pickled Baby Onions, Gherkins, Green & Black Olives, Chopped Onion
Grated Parmesan Cheese, Garlic Croutons
Olive Tepenade
Chopped Walnuts

Variety of Garden Green Salads
Cherry Tomatoes
Cucumber Slices
Bell Pepper Rings
Grated Carrots
Variety of Lettuce
Watercress


Soups
Chicken Cream Soup
Minestrone al Milanese


Hot Dishes
Fritto Misto
Deep-fried Mixed Seafood with Spicy Tartar Sauce
Médaillon de Filet de Boeuf aux Sauce Poivré
Medallions of Beef Tenderloin with Pepper Sauce
Lahma bil Bamie
Lamb Stewed with Okra in Tomato Sauce
Tajin Dajaj
Moroccan Chicken Tajin with Green Olives
Pommes à la Dauphinoise au Gratin
Gratinated Potato Dauphine
Ratatouille Provençal
Assorted Vegetables Provençal Style
Lasagna Verde
Lasagna filled with Spinach & Parmesan Cheese Sauce
Dolma
Turkish stuffed Vegetables with Flavored Rice
Paella
Spanish Seafood Saffron Rice

Pasta Station
Spaghetti, Farfalle, Tortellini
With your choice of Tomato Sauce, Alfredo Sauce and Mushroom Sauce

BBQ Station
Oriental Mixed Grills
Shish Tawouk, Shish Kebab, Lamb Chops & Shish Kofta

Carving Station
Roasted Leg of Lamb
With Rosemary Jus

Desserts
Tiramisu
Chocolate Pudding
Black Forest
Fresh Cheese Cake
Fruit Tart
Griti Sabayon
Hazelnut Cake
Variety of Mini French Pastries
Chestnut Tart
Orange Bavaroise
Creme Caramel
Om Ali
Maharabia
Balahel Sharm
Kunefi bil Jeban
Assorted Arabic Sweets
Mediterranean Fruits Salad

Bread Display
Baguette
Assorted Rolls
Rye Bread Loaf
Cristini
Focaccia
Oriental Pita Bread


菜单中使用了每款菜品的音译原名和英文注释，有专业同行需要解释者，欢迎垂询!

    海鲜自助餐，除了在凉菜餐台上可以做一些相应的菜品和装饰，热菜的现场制作，已经海鲜品的Display和整个自助餐台的整体装饰也是大有文章可做的。新鲜海产品的煎炸，烧烤能够充分地烘托自助餐的效果。海产品的布展，可以给客人以自由选择的余地。整体装饰一定要紧扣主题......
     
                                                                           

        海鲜凉菜的品种很多，餐台布置一定要讲究，要有创意，不要拘泥于单个菜品的装饰，而忽视了整体效果。