Menus
“Good food is the basis of true happiness”.
-Auguste ESCOFFIER
Be seduced by our delicious menus!
At Bonum, we consider each client as unique, that’s why each menu is designed especially for your event.
Our dishes are prepared with carefully selected ingredients which guarantee a quality gastronomic moment.
Don’t hesitate to contact us for a unique culinary experience with Bonum.
At Bonum, we consider each client as unique, that’s why each menu is designed especially for your event.
Our dishes are prepared with carefully selected ingredients which guarantee a quality gastronomic moment.
Don’t hesitate to contact us for a unique culinary experience with Bonum.
Menu suggestions
The following menus are examples of what we can do.
Three-course menu
Option No.1
Aperitif
(2 pieces per person)
Amuse bouche
(Depending on seasonal products)
Appetizer
- Organic hard-boiled egg.Trio of mayonnaise: plain, avocado, ginger, pickled and fried onion.
Main-course
- Organic free range chicken breast marinated in garlic and rosemary.Country mashed potato, roasted seasonal vegetables with sumac, candied lemon and tangy cooking juice.
Desserts
- Grandma’s Flan.Tuile biscuit and caramelized almonds.
Three-course menu
Option No.2
Aperitif
(2 pieces per person)
Amuse bouche
(Depending on seasonal products)
Appetizer
- Salmorejo.Spanish ham chiffonnade with grated egg and buttered bread croutons.
Main-course
- Candied and caramelized pork belly.Basmati rice with herbs, Coleslaw with yogurt, linseed and sunflower seeds.
Dessert
- Caramelized pineapple Pavlova.Fresh pineapple chunks, exotic fruit coulis.
Three-course menu
Option No.3
Végétarien
Aperitif
(2 pieces per person)
Amuse bouche
(Depending on seasonal products)
Appetizers
- Arugula salad with raw Paris mushrooms.Acidulated sultanas, toasted Périgord walnuts and shallot vinaigrette.
Main-course
- Coral lentil green curry.Marinated tofu in soy sauce, sesame oil and lemon accompanied by roasted vegetables with banana, yogurt and coriander relish.
Dessert
- Aquafaba Venezuela 74% Chocolat mousse.Crunchy chocolate pearls with orange marmalade.
Five-course menu
Option No.1
Aperitif
(2 pieces per person)
Amuse bouche
(Depending on seasonal products)
Appetizer
- Zucchini gazpacho with tarragon.Croutons sautéed in olive oil and toasted hazelnuts.
- Lightly roasted white and green asparagus. Tonka nut asparagus cream with citrus vinaigrette.
Main-Course
- Unilaterally cooked white fish. Steamed green beans, “sauce vierge” with spring onions, tomatoes, sesame and extra virgin olive oil.
- Lamb chops marinated with thyme. Confit eggplant, peppers and garlic with lamb jus.
Dessert
- Vanilla pannacotta. Fresh berries and berries in coulis, oat and walnuts crumble.
Five-course menu
Option No.2
Aperitif
(2 pieces per person)
Amuse bouche
(Depending on seasonal products)
Appetizer
- Beetroot.In salade, seasoned with olive oil and spring onion, in hummus with feta and sesame.
- Mullet carpaccio.Passion fruit, avocado and sunflower seed condiment.
Main-Course
- Roasted Monkfish tail.Asparagus, sugar peas and broad beans in a smoked bonito broth.
- French beef filet.Potato terrine with butter and thyme, cashew nuts with black truffle chips and pepper, and veal juice.
Dessert
- Almond chocolate cake Venezuela 74%.Chocolat mousse and ganache, amarena cherries.
Five-course menu
Option No.3
Vegetarian
Aperitif
(2 pieces per person)
Amuse bouche
(Depending on seasonal products)
Appetizer
-
- Salicorne salad.Raw Paris mushrooms, pomegranate and roasted walnuts.
- Carrot and ginger velouté in coconut milk.Dehydrated coconut and crunchy carrots.
Main-Course
- Venere rice.Mushroom, green peas and peas stew, button and porcini mushroom emulsion, fresh radishes and parsley.
- Zucchini.Zucchini flower stuffed with tofu, roasted and raw zucchini zéphyr and violon, roasted pistachios with pink pepper and pistachio tahini.
Dessert
- Almond milk rice pudding.Madagascar vanilla, strawberry salad and 82% jam, roasted almonds.
Catering
Snacks
Options
- Bun, roasted vegetables and herb and garlic infused oil.
- Bun, roast beef with chimichurri and hazelnuts.
- Marinated salmon and citrus toast.
- Raw Paris mushrooms, cream cheese and chives.
- Traditional hummus, sumac, extra virgin olive oil and grissini.
- Crackers, beetroot cream, goat’s cheese and tahoon cress.
- Mozzarella pearls, cherry tomatoes, garlic confit and basil.
- Quinoa verrine, fresh herbs and candied citron.
- Cake, banana and coconut yogurt.
- Chou craquelin with chantilly and strawberry.
- Chocolate mousse.
Catering
Buffet
Options
- Zucchini salad, goat cheese, sherry vinegar and pine nuts.
- Marinated chicken, stuffed with dried apricots and peanut sauce.
- Red lentil hummus, coconut milk and coriander.
- Radiatori, bocconcino, tomatoes and pesto salad.
- Shrimp “Bloody”.
- Wraps of white ham, cream cheese and herbs.
- Roasted eggplants, tahini and sesame sauce.
- Ceviche.
- Brownie with caramel sauce.
- Fruit salad with oat crumble.
- Vanilla pannacotta, fresh passion fruit.
Catering
Brunch
Beverages
Fresh orange, carrot and ginger juice.
Coffee, tea, chocolate or “panela water”(typical Colombian drink made from reduced cane juice) .
Sweet options
- Seasonal fruits
- Greek Yoghurt
- Granola
Bread and pastries
- Bread made by Bonum.
- Sourdough pancakes.
Savoury options
- Omelette or poached eggs
- Bacon or smoked tofu
- Tomato and basil salad
- Pea hummus
Some ingredients are only available seasonally.
