BURNIE ARTS & FUNCTION CENTRE

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Juniper Walsh
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BURNIE ARTS & FUNCTION CENTRE Alternate Drop Menu July 1 st 2018 30 th June 2019 (*Minimum of 20 people BAFC) Soups Creamy Chicken & Corn (gf) Farmhouse Pumpkin (gf, veg) Minestrone (gf, veg) Entrées

1 BURNIE ARTS & FUNCTION CENTRE Alternate Drop Menu July 1 st th June 2019 (*Minimum of 20 people BAFC) Soups Creamy Chicken & Corn (gf) Farmhouse Pumpkin (gf, veg) Minestrone (gf, veg) Entrées Prawn Cocktail Succulent prawns, served on bed of lettuce, dressed with seafood sauce (gf) Vegetarian Spring Rolls Spring rolls, accompanied with chilli and plum dipping sauce (veg) Pork Belly Slow cooked, crispy skin pork belly, served on a bed of mash with seasonal vegetables Thai beef salad Tender marinated beef strips, served on an Asian salad and finished with a Thai inspired sauce Chicken & Mushroom parcels Tender morsels of chicken and mushroom combined in a light sauce and wrapped in filo pastry Lamb Samosas Spicy lamb and rice rolled in filo pastry and served with a mango chutney Alternate Drop Menu Page 1 of 5

2 Mains (served with Complimentary Dinner Roll) Roast of the Day (choice of) Beef Chicken Pork Lamb Served with a medley of seasonal roasted vegetables and traditional accompaniments Braised Beef Cheek Braised beef cheek with vegetable puree and seasonal vegetables Pork Belly Pork belly, served with seasonal vegetables and pan jus Market Fish and Chips Market fish (dependant on season), served with chips and fresh garden salad Rolled Chicken Thigh Tender chicken thigh, filled with sun dried tomato and camembert, drizzled with a creamy pesto Lamb Shanks Tender slow braised lamb shank, served on a bed of mash Roast Vegetable Tart Medley of roasted seasonal vegetables, placed in a baked filo tart, drizzled with homemade sweet balsamic glaze (veg) Alternate Drop Menu Page 2 of 5

3 Desserts Fresh Fruit Salad Seasonal fresh fruit salad, served with vanilla ice-cream (gf option) Pavlova Roulade Rolled Pavlova, served with berry coulis and seasonal fruit Sticky Date Pudding Decadent sticky date pudding, served with butterscotch sauce and vanilla ice-cream Chocolate Mud Cake Delicious chocolate mud cake, decorated with chocolate shards, and served with whipped cream Berry Cheesecake Traditional berry cheesecake on a crumb base with a selection of delicious berries Citrus Tart Sweet pastry tart with tangy lemon filling Panna cotta Sweet light vanilla type custard served with a cold berry coulis Apple Crumble Traditional apple crumble served with vanilla ice cream Alternative Gluten Free and Dairy Free desserts available upon request Alternate Drop Menu Page 3 of 5

4 Pricing Structure Alternate Drop Menu July 1 st th June 2019 (*Min 20 Guests at BAFC or 40 offsite) Terms and Conditions 1. Catering priced as 2 options, served alternate drop only. 2. *The Burnie Arts & Function Centre does provide catering services off-site (min 40), however, due to the movement of equipment and supplies, a surcharge is applicable. (This applies to catering at The Point). 3. Confirmation of final catering numbers and special dietary needs are required at least 5 BUSINESS DAYS in advance of event date, and will be charged accordingly. 4. Additions after the confirmation date are not guaranteed to be catered for, however every effort will be made to accommodate changes. 5. Children s menu available on request. 6. Cakeage for special occasions, charged at $3.00 per person. 7. Please note that prices are subject to change due to fluctuating prices for fresh produce and meat. 8. The Burnie Arts & Function Centre strives to provide a high quality of service, at the best price possible. Due to multiple factors affecting costs, the Centre imposes a cost structure for catering to cover weekends and large numbers. Please see tables on the following page: Alternate Drop Menu Page 4 of 5

5 In House Catering *Prices Per Guest (Min 20) Up to 100 Guests Guests 201 Upwards Monday Friday Saturday 5 % Surcharge 5% Discount 10% Discount Sunday 10% Surcharge 5% Surcharge 5% Discount Due to the movement of equipment and supplies, catering services provided at the Point are subject to an alternative pricing structure. The Point Catering *Prices Per Guest (Min 40) Monday Friday Saturday Alternate Drop Menu Page 5 of 5 Up to 100 Guests Guests 201 Upwards 5% Surcharge 5% Discount 10% Discount Sunday 10% Surcharge 5% Surcharge * Prices current to 30 th June % Discount

Starters. Cob Loaf. Homemade Vienna Loaf with garlic & herb butter. $9.50. Bread & Spreads G Crispy Bread with Chefs own dips $11.

Starters. Cob Loaf. Homemade Vienna Loaf with garlic & herb butter. $9.50. Bread & Spreads G Crispy Bread with Chefs own dips $11. Starters Cob Loaf Homemade Vienna Loaf with garlic & herb butter. $9.50 Bread & Spreads G Crispy Bread with Chefs own dips $11.00 Shrimp Cocktail Succulent Shrimps tossed in the chefs own homemade dressing