F O R M U L A 1 G R A N D P R I X x A T L A N T I C G R O U P. S H A R E D P A C K A G E F O U R x S H A R E D F A C I L I T Y
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1 F O R M U L A 1 G R A N D P R I X x S H A R E D P A C K A G E F O U R x S H A R E D F A C I L I T Y
2 F R I D A Y M E N U START YOUR ENGINE (canapés) Seeded grain open bagel, smashed avocado and feta, almond crumble V Panko crusted salmon cake, chilli yoghurt THE MAIN RACE (buffet) COLD Roasted beef sirloin, butter lettuce, heirloom tomatoes, avocado, roasted artichokes, tomato vinaigrette Ricotta and Parmesan fritters, pea pesto, baby basil and red onion salad, Grana Padano snow V WARM Herb crusted lamb loin, minted pea, creamed potato, confit dates N Spicy fried chicken, red cabbage and jalapeño slaw, lime salt Baked barramundi, artichoke and cauliflower purée, fennel crisps G, N THE SUPPORT TEAM (salads & accompaniments) Baby spinach, cranberries, toasted pecans, maple pancetta crisps, sherry and cider dressing D Zucchini, asparagus and fava bean spring salad, honey goat chèvre, citrus vinaigrette G, N, V New potato and mushroom salad, miso mayonnaise N, V Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V THE SWEET BACKMARKER (canapés) Passionfruit curd tart, sesame tuile, passionfruit snow V Coconut crème, lychee and elderflower jelly, rose petal V Cappuccino and pear butter cake, espresso buttercream, cocoa nibs V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, vanilla apricots, quince paste N, V THE CHEQUERED FLAG (soak) Korean barbecued pork burger, pickled kimchi slaw, chilli aïoli, pretzel bun N Aged Havarti and mushroom pizza, herbed truffle oil V
3 S A T U R D A Y M E N U START YOUR ENGINE (canapés) Banoffee panna cotta, date caramel, vanilla and almond granola V Japanese spanner crab omelette, vegetable pickle, matcha tea roll, bonito sesame seeds THE MAIN RACE (buffet) COLD Crystal Bay prawns, freekeh, smoked almonds, baby radish and citrus confetti salad D Smoked duck, grilled peach, red onion and watercress salad, ricotta salata, raspberry vinaigrette WARM Rosemary crusted Gippsland beef short rib, cauliflower skordalia, shaved baby cabbage, Barolo glaze Braised lamb shoulder, roasted sweet potatoes, fig jus D, G, N Gnocchi with charred corn, fried sage, pumpkin paper, tarragon flowers, pumpkin saffron sauce D, N THE SUPPORT TEAM (salads & accompaniments) Butter lettuce, avocado, Spanish onion, mustard vinaigrette V Cabbage, pea, mint, chilli and Parmesan salad, lemon dressing G, N, V Roasted asparagus and wheat berry salad, arugula pistachio pesto V Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V THE SWEET BACKMARKER (canapés) Black sesame chocolate tart, salted caramel, palm sugar tuile V Mascarpone crème, mango compote, honeycomb and mandarin crunch N, V Vanilla butter cake, rosewater buttercream, Turkish delight V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, vanilla apricots, quince paste N, V THE CHEQUERED FLAG (soak) Coconut crusted chicken tenderloins, coconut salted wedges, pickled lime aïoli N Ginger, Szechuan pepper and shredded cabbage momos, chilli black vinegar, spring onion slaw D, N, V
4 S U N D A Y M E N U START YOUR ENGINE (canapés) Berry and açaí oatmeal, strawberries, peanut butter cream V Savoury éclair, scrambled free range eggs, snipped chives, double smoked bacon N THE MAIN RACE (buffet) COLD Applewood smoked chicken breast, Medjool date vincotto, blood orange salad D, N Gin cured Huon salmon, cucumber and mint salad, lime dressing D, N WARM Maple roasted pork shoulder, celeriac gratin, calvados jus, apple fritters N Beef rump medallion, roasted shallots, pumpkin dauphinoise, Shiraz reduction G, N Lemon and goat cheese ravioli, tarragon butter emulsion, chilli walnut crumb V THE SUPPORT TEAM (salads & accompaniments) Arugula, avocado and grape salad, crushed pecans, agave balsamic vinaigrette D, G, V Heirloom tomato, roasted beetroot, burrata, basil oil V Red potato salad with peas, parsley, spring onions and lemon juice D, G, N, V Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V THE SWEET BACKMARKER (canapés) Lime curd pie, torched brown rum marshmallow V Chocolate crèmeux, raspberry and tonka gel, red velvet cake crumbs N, V Carrot and coconut torte, cheesecake mousse dome V Affineur selected local Victorian farmhouse cheeses, crusty sourdough, lavosh, vanilla apricots, quince paste N, V THE CHEQUERED FLAG (soak) Nanami tōgarashi crusted prawn cutlets, yuzu aïoli, shoestring fries N Mama Rumaan's lamb kibbeh, fattoush salad, minted tzatziki
5 S A T U R D A Y F O O D S T A T I O N S START YOUR ENGINE served on arrival Get roll d Freshly baked bread from the Atlantic Group Mill & Bakery, roll d with your favourite flavours then fried for the perfect morning snack! Sweet Decadent chocolate and vanilla marshmallow Coffee cheesecake Strawberries and cream Savoury Smoked ham and cheese Spinach, mushroom and goat curd Vegemite and cheesy béchamel Top if off Vanilla bean Crème pâtissière, Chocolate crème pâtissière, Strawberry coulis, Tomato relish, Seeded mustard aïoli THE FINAL PIT STOP served in the afternoon Stumpy s Gourmet Sausages Chilli beef, Bratwurst, Pork and veal Toppings Sauerkraut, Caramelised onion, Tomatoes, Shredded lettuce, Shredded carrots, Coleslaw, Bacon bits, Jalapénos, Pickles, Fresh chilli, Cheddar cheese, Swiss cheese Condiments Barbecue, Spicy aïoli, Mayonnaise, Ketchup, Coriander pesto, Assorted mustards American, Hot English, Seeded Sides Mixed root vegetable crisps; Salt and vinegar potato straws Need some inspiration? Traditional Dog pork and veal stumpy, ketchup, mustard, caramelised onion The B- BLT Dog chilli beef stumpy, bacon bits, shredded lettuce, tomatoes, mayonnaise Reuben Dog Bratwurst stumpy, sauerkraut, Swiss cheese, spicy aïoli Banh mi Dog chilli beef stumpy, spicy mayonnaise, shredded carrots, shredded lettuce, coriander verde, fresh chilli
6 F R I D A Y / S U N D A Y F O O D S T A T I O N S START YOUR ENGINE served on arrival Scone Station Sweet Classic Banana and walnut Caramelised apple and cinnamon Savoury Ricotta, chives and fresh herbs Pumpkin, cumin and feta Bacon and Gruyère With Flavoured Whipped Butters Salted, Basil pesto, Caramelised onion, Smoked chipotle and tomato, Charcoal, Beetroot, Vanilla bean, Strawberry and honey, Maple Toppings Smoked salmon, Cream cheese, Mascarpone, Goat curd, Prosciutto, Jams Strawberry, Raspberry, Bitter orange marmalade THE FINAL PIT STOP served in the afternoon Mac n Cheese Bar Fill Bacon bits, Jalapeños, Chives, Smoked chicken, Spicy chorizo, Hot smoked salmon, Truffle oil, Butter basted mushrooms, Caramelised onions, Roasted cauliflower Top Traditional macaroni with cheddar, Gruyère and Parmesan Boozy penne with smoked bourbon, Monterey Jack and Grana Padano Salty Blue shells with creamy Dynasty Blue, goat cheese and white cheddar Finish Smoked chipotle chilli and garlic crumbs, Hazelnut, walnut and pistachio crumbs, Parsley, basil and oregano crumbs, Black olive crumb
7 B E V E R A G E S Lindauer Brut Cuvèe NV, Gisborne and Hawkes Bay, New Zealand Wither Hills Sauvignon Blanc, Marlborough, New Zealand Luella Chardonnay, Adelaide Hills, South Australia Kapuka Pinot Noir, Marlborough, New Zealand St Hallett Black Clay Shiraz, Barossa Valley, South Australia Heineken James Boag's Premium Light James Squire Orchard Crush Apple Cider Johnnie Walker Red Label Scotch Whisky Gordon s Gin Bulleit Bourbon Smirnoff Red Vodka Bundaberg Rum San Pellegrino Sparkling Mineral Water Acqua Panna Still Mineral Water Assorted Schweppes Soft Drinks Spring Valley Orange Juice Genovese espresso coffee and a selection of speciality teas available throughout the day
8 C O N T A C T Head Office 161 Harbour Esplanade Docklands Victoria 3008 T: E: info@atlanticgroupcatering.com.au
F O R M U L A 1 G R A N D P R I X x A T L A N T I C G R O U P. S H A R E D P A C K A G E T H R E E x S H A R E D F A C I L I T Y
2 0 1 7 F O R M U L A 1 G R A N D P R I X x S H A R E D P A C K A G E T H R E E x S H A R E D F A C I L I T Y T H U R S D A Y / S A T U R D A Y M E N U START YOUR ENGINE (canapés) Banoffee panna cotta,
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2 0 1 6 F o r m u l a 1 A u s t r a l i a n G r a n d P r i x S h a r e d P a c k a g e T h r e e S k y d e c k P r i v a t e & F a n g i o START YOUR ENGINE (canapés) Gippsland vanilla yoghurt with cinnamon
More informationTHURSDAY. Served with artisan bread rolls from the Atlantic Group Mill & Bakery N, V Butter with Hawaiian sea salt G, N, V
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More informationFUNCTIONS AND SPECIAL EVENTS MENU PACKAGE
FUNCTIONS AND SPECIAL EVENTS MENU PACKAGE Canapés 6 piece 25 / 8 piece 35 / 10 piece 45 / 12 piece 50 Smoked salmon with sour cream & garlic brushcetta Marinated bocconcini sticks with tomato & basil GF
More informationSIT DOWN STYLE MENU. This package is available for functions up to 122 guests.
SIT DOWN STYLE MENU This package is available for functions up to 122 guests. CANAPÉS Choose 3 canapés for 30 minutes of service -$22.00pp Choose 4 canapés for 45 minutes of service -$28.00pp Choose 5
More informationPlated & Served Lunch
Plated & Served Lunch Sandwiches All sandwich entrées include kettle chips, certified organic, free trade dark roast coffee, decaffeinated coffee and tea. Gluten Free Buns available upon request for 1.25
More informationTWO COURSE $55 THREE COURSE $70. Starters
PLATED MENU TWO COURSE $55 THREE COURSE $70 White almond gazpacho soup with pancetta specks and truffle oil Peri Peri spiced chicken on a cucumber ribbon salad with a tomato and pineapple salsa Salmon
More informationgrilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies)
Appetizers The Beach House chicken Caesar salad (G, L, E, S, F, MD) grilled chicken breast romaine lettuce turkey bacon croutons grana padano dressing (contains anchovies) Quinoa & pomegranate salad (MD,
More informationBUFFET DINNERS. Fennel & Orange Salad Golden Raisins Citrus Honey Dressing. Butternut Squash Bisque Spiced Cream
2015 Holiday Menus BUFFET DINNERS All meals are served with our Regular & Decaffeinated Coffees and a Selection of Fine Teas. Buffets are for 50 or more people. A 25% surcharge applies for less than 50
More informationLOT NO. 3 GROUP DINING MENUS
LOT NO. 3 GROUP DINING MENUS All of our menus were created to provide you and your guests with the best possible experience for your event. Our Event Planners will help you select the perfect menu to meet
More informationFINGER & FORK. Salt & Pepper Calamari 70 Chilli ginger jam. Pork Belly Bites 80 Korean BBQ peanut sauce, crackling
FINGER & FORK Salt & Pepper Calamari 70 Chilli ginger jam Pork Belly Bites 80 Korean BBQ peanut sauce, crackling Asian Lamb Riblets 70 Chargrilled sticky hoisin lamb riblets, nam jim dipping sauce Roast
More informationMENU. Brown Brothers Harriman, Boston
MENU Brown Brothers Harriman, Boston BREAKFAST /BREAKFAST/ Continental Breakfast minimum 8 guests $7.95 per guest Baker s Assortment of Pastries & Muffins Diced Fresh Fruit Conference Breakfast minimum
More informationALL DAY BREAKFAST. House-Made Almond and Coconut Granola (V) Trio of Mushrooms on Toast (V) (GFO) Amazon Power Acai Bowl (V) (GFO) Bacon & Egg Roll
ALL DAY BREAKFAST House-Made Almond and Coconut Granola (V) Served with sweetened Greek yoghurt, poached pear and seasonal fresh fruits Amazon Power Acai Bowl (V) Served with house-made almond and coconut
More informationBreakfast Menu. Available all day. Two slices of thick toast with cinnamon sugar. (gfo) Sweet Coconut Bread
Breakfast Menu Available all day. Raisin Toast Thick sliced buttered raisin toast. Cinnamon Toast Two slices of thick toast with cinnamon sugar. (gfo) Sweet Coconut Bread Toasted with house made honeycomb
More informationCANAPE MENU SILVER BUFFET GOLD BUFFET PLATINUM BUFFET PLATED MENU BEVERAGE STARTERS
Catering Packages CATERING PACKAGES CANAPE MENU SILVER BUFFET $55.00 per person $55.00 per person COLD Sashimi of salmon, king fish and tuna with pickled ginger and wasabi Assorted sushi with soy sauce
More informationSoup. Salads. Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables
SB 1708 (page 1) Soup Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables Salads Salt and Pepper Squid Salad $ 78 flash fried fresh squid,
More informationLIME LEAF CATERING CANAPES MENU 1
CANAPES MENU 1 Crisp flat bread with roast capsicum and garlic dip Spiced pumpkin, fetta & lentil sausage rolls Goats cheese and spinach tarts Sweet soy & Sriracha Chicken wrapped in nori Sweet potato
More informationBREAKFAST. Fresh tomato Juices freshly squeezed 8 Orange, apple, carrot, pineapple, watermelon, (Additions ginger, celery or lime)
BREAKFAST Toast- sourdough white, New York rye or Quinoa & Soy with a fruit preserve half 5 full 7 - walnut & raisin with organic honey butter half 6 full 8 Caramelized banana & walnut bread with sweetened
More informationUppingham School. Hospitality Menu
Uppingham School Hospitality Menu Cold Fork Buffets Choose 2 Meat, Fish or Vegetarian Option Crushed Pink Peppercorn Roasted Beef Topside with Wholegrain Mustard Italian Sausage Stuffed Turkey Breast with
More informationFestive buffet. Served: Fennel cream soup with pancetta chips * * * Sheep s cheese marinated with herbs, pesto of dried tomatoes and rocket salad
buffets You may prefer a festive buffet as an alternative to a set menu. Take a look at some of our ideas. We will also be delighted to help you create YOUR personal buffet! Festive buffet Served: Fennel
More information$23.00pp Min 30 People
$23.00pp Please select 3 cold & 5 hot canapés from the selection below G Denotes Gluten Free Options Hot -Satay Chicken Skewers -Vegetable Spring Rolls -Coconut Crumbed Prawn G -Potato Spun Prawn -Thai
More informationEDFD MENUS. Dining Menu
EDFD MENUS Dining Menu Our seated dining menus offer a choice of three dining styles to accommodate the needs of your event and guests. Canapés can also be added to your menu selection. Chef s Menu A chance
More informationGourmet Barbeque Menu
BARBEQUE CATERING Gourmet Barbeque Menu Our barbeque menu indulges in the char-grilled smoky palette, and is a popular menu style amongst casual back-yard events through to the most formal of events. Indulge
More informationBREAKFAST. Fresh tomato Juices freshly squeezed 8 Orange, apple, carrot, pineapple, watermelon, (Additions ginger, celery or lime)
BREAKFAST Toast - sourdough white, New York rye or Quinoa & Soy with a fruit preserve half 5 full 7 - walnut & raisin with organic honey butter half 6 full 8 Caramelized banana & walnut bread with sweetened
More informationhungry please place all food and beverage orders at the bar...please advise staff for any allergies...
hungry... hungry... small bits and pieces... salt and pepper calamari 19 lemon, salt and pepper calamari with roasted garlic aioli turkish bread board 20 toasted turkish bread with dukkah, olive oil, green
More informationCANAPES CANAPES. Cold Canapés. Minimum order 10 pcs per item V = Vegetarian / SC = Substantial Canape / CR = Chef Required on site.
Minimum order 10 pcs per item V = / SC = Substantial Canape / CR = Chef Required on site Choice of 5 Choice of 7 Choice of 9 $24.50 + gst $32.90 + gst $39.50 + gst Cold Canapés Tartlets w/ Eggplant Caponata
More informationSS 17/18 KOSHER COCKTAIL MENU
SS 17/18 KOSHER COCKTAIL MENU SS 17/18 KOSHER COCKTAIL KOSHER COCKTAIL MENU START HERE canapes CANAPES King fish ceviche Toasted laffa, lime aioli, cumin chili salt Tuna Lavosh, tuna, mayonnaise, capers
More informationKOOYONG FUNCTIONS & EVENTS MENU
W E D D INGS KOOYONG L AW N T E N N I S C L U B FUNCTIONS & EVENTS MENU WEDDING PACKAGES COCKTAIL RECEPTION When you book a wedding at Kooyong, we will incorporate all your requirements to create an exceptional
More informationCANAPÉS. (minimum 30 guests) COLD
CANAPÉS (minimum 30 guests) COLD Vegetarian rice paper rolls V, LG, DF Freshly shucked oysters, lemon, tabasco LG, DF Steak tartare, sourdough Beetroot cured kingfish, smoked yoghurt LG Prosciutto, buffalo
More informationBraised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus
HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,
More informationPRIVATE EVENTS MENU OPTIONS. wetnwildsydney.com.au. Wet n Wild Sydney - Events Menu Options 1
PRIVATE EVENTS MENU OPTIONS Wet n Wild Sydney - Events Menu Options 1 wetnwildsydney.com.au TABLE OF CONTENTS Signature Plated Menu 3 Classic Plated Menu 4 Accompaniments 5 Premium BBQ 6 Classic BBQ 7
More informationMEZE PLATES SWEETS EAT. DRINK. SHARE. Prices subject to service charge and prevailing Government taxes
BOTTLE / BUCKET OF 5 S MEZE meze board / olives / feta / hummus / eggplant / flat bread 24 selection of dips / hummus / eggplant / tzatziki / taramasalata / flat bread 24 marinated olives 8 homemade flat
More informationOur Spring & Summer Dining Menu has been created by our talented chefs to showcase the best of this season s produce with a focus on provenance and sustainability of ingredients. Trinity Hall has a sustainability
More informationLUNCHEON BUFFETS. CAPITAL DELI BUFFET Minimum of 15 guests, $25 labor fee if fewer than 25 guests ARTISAN SANDWICH BUFFET. $23.
LET S LUNCH LUNCHEON BUFFETS CAPITAL DELI BUFFET Minimum of 15 guests, $25 labor fee if fewer than 25 guests Creamy Tomato Basil Soup Garden Greens with Shredded Carrots, Grape Tomatoes, Cucumbers, Balsamic
More informationPlated Sit Down Menu
Plated Sit Down Menu Soup, Main and Dessert Canape (choose 4 items), Main and Dessert Entrée, Main and Dessert Canape (choose 4 items), soup, main and dessert Canape (choose 4 items), entrée, main and
More informationLUNCH FULL CATERING MENU 200 Coventry Road, Ottawa
LUNCH WORKING LUNCH #1 Medley of Mixed Greens, Cherry Tomatoes, and Assorted Sandwiches and Wraps: Assortment of Artisanal Breads and Wraps filled with Tuna Salad, Egg Salad, Grilled Vegetables, Oven Roasted
More informationHIGH TEA MENU. TRADITIONAL HIGH TEA served with your choice of coffee or Harney & Sons tea $55 per person
FOOD MENU No changes to menu during busy periods 15% surcharge on Public Holidays During busy periods and Public Holidays, allocated seating times will be given to all patrons No split bills HIGH TEA MENU
More informationFunctions. We have a range of set menus and food options available for you to choose from or we can tailor a menu to suit your needs.
Functions Functions Welcome to Functions at Jacks on the Green. We are a family owned and operated business within the Mollymook Beach Bowling Club. Our mission is to provide delicious food in a great
More informationAltura Café Breakfast. Mon-Fri 7am 3pm Sat-Sun 8am-3pm Gluten free (GF) & vegetarian (V) options available
Breakfast Mon-Fri 7am 3pm Sat-Sun 8am-3pm Gluten free (GF) & vegetarian (V) options available We use free-range eggs and local seasonal produce where possible Porridge $13.00 Coconut porridge with mango
More information