Bateel Launches Winter Menu for Holiday Season

Bateel, a leading brand in gourmet food, announces the launch of a new Winter Menu for the upcoming festive season, available from the end of November. Ideal for enjoying in the cooler months, the menu includes hearty dishes such as Artichoke Soup served with pan seared prawns, and grilled Beef Medallion with parmesan risotto and with basil cream. A new collection of pastries offer a sweet end to dining experiences with highlights including Coco Chocó, a coconut and white chocolate streusel and Traditional Vanilla Panna Cotta. The Winter Menu will be offered across all Café Bateel locations in the UAE and Saudi Arabia from the end of November 2015 through the winter season.

Winter Menu:

Drinks

Date ‘Affogato’ AED 28

Traditional ‘date shake’ with a shot of espresso

Soup, Salads, Sandwiches & Wraps

Artichoke Soup AED 35

A smooth blend of artichoke served with pan seared prawns & savoury olive cake

Burrata with Umbrian Lentil Salad AED 68

Creamy burrata cheese served with fine mountain lentils and rocket leaves combined with lemon & cumin dressing

Mediterranean Feta and Quinoa Salad AED 44

Slow cooked quinoa seeds with tomato, onion, black olives, cucumber with feta cheese, wild rocket leaves and lemon dressing

Halloumi Club Sandwich AED 54

Foccacia bread with grilled halloumi, crispy beef bacon, grilled aubergine, peppers, artichoke, avocado, pomegranate, Babaganouj and artichoke served with mixed garden greens

Prawn Wrap AED 54

Pan seared and marinated prawn salad with avocado, tomato, crispy romain lettuce coated with creamy mango dressing wrapped in full wheat tortilla

Main Courses

Cirioline Caponata AED 78

Pasta cirioline tossed with aubergine caponata and served with creamy burrata cheese

Sea Bass Tagline AED 115

Slow cooked aromatic chilean sea bass tagine served with baby potatoes and coriander

Beef Medallion AED 115

Grilled beef medallions with parmesan risotto enhanced with basil cream

Pastries

Coco Chocó AED 27

Coconut and white chocolate streusel with lemon and almond biscuit