CONTINUOUS DINING MENU
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1 CONTINUOUS DINING MENU
2 CANAPES (RECOMMEND 6) FROM THE LAND Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold) Angus rare beef yorkshire puddings w/ horseradish cream (cold) Southland lamb cutlets w/ pea puree (gf) (hot) Canter Valley duck, orange & rocket crepes (cold) Thai Havoc pork w/ mango salsa (gf) (hot) Free range chicken skewers w/ rum & pepper paint (gf) (hot) Central Otago rabbit terrine w/ beetroot pinot noir relish (gf) (cold)
3 CANAPES FROM THE SEA Stewart Island fruit smoked salmon blini w/ a dill pepper cream (cold) Asian style prawn skewer w/ grilled pineapple (gf) (hot) Nelson scallops wrapped in prosciutto (gf) (hot) Pacific rock or Bluff oysters w/ a selection of toppings (gf) (hot) West Coast whitebait fritters w/ lemon aioli (hot) Smoked Marlborough mussel fritters finished w/ avocado & salmon caviar (hot)
4 CANAPES FROM THE GARDEN Vietnamese glass noodle rolls (gf) (cold) Caramelized onion & goats cheese tart (hot) Cherry tomato, basil & broccocini crostini (cold) Manuka hohey & goat s cheese filled Medjool dates (gf) (cold) Polenta cake w/ wild mushroom ragu (gf) (hot) Roast pear, balsamic glaze & blue cheese mousse crostini (cold) Kumara & coconut fritters topped w/ chilli & coriander salsa (hot) Artichoke, rocket & feta wrapped in chargrilled capsicum (gf) (cold) Ginger bread bites topped w/ cinnamon poached pear & blue cheese (cold)
5 TAPAS OPTIONS FROM THE LAND PLEASE CHOOSE ONE Cardrona lamb cutlets on a pea & haloumi fritters w/ fresh herb salsa South American Hereford beef & tamarind stew w/ parsnip crisps (gf) Free range Chicken satay kebabs w/ celery noodle salad (gf) Canter Valley duck leg w/ plum & star anise on kumara mash (gf) Merino Lamb koftas served on a Moroccan couscous w/ tzatziki dressing Havoc Pork belly served on a Waldorf salad w/ apple crisps (gf) FROM THE GARDEN PLEASE CHOOSE ONE Moroccan tomato & lentil soup w/ mint yoghurt Grilled polenta squares w/ field mushrooms & ricotta (gf) Roast cinnamon pumpkin w/ rocket, hazelnuts, marinated feta & balsamic glaze Golden sweet potato gnocchi, Parma ham, sage finished w/ a beurre blanc Whitestone blue cheese, rocket & pear salad finished w/ a balsamic glaze
6 TAPAS OPTIONS FROM THE SEA PLEASE CHOOSE ONE Chorizo & prawn skewers on patatas bravas (gf) Crab & corn fritters served in lettuce cups w/ saffron aioli Niscoise salad w/ seared tuna, free range eggs & kalamata olives Stewart Island blue cod served on a lemon herb risotto w/ a dill caper salsa
7 TO FINISH PLEASE CHOOSE FOUR Mocha cheesecakes Fresh strawberry jelly (gf) Rich white & dark chocolate brownie Tiramisu in a shot glass White chocolate & strawberry mousse tart (gf) Ginger & orange cheesecake Lemon meringue tartlets Summer berry & Manuka honey mascarpone tarts Dark chocolate mousse cake (gf) Mini pavlovas w/ cream, kiwifruit and strawberry (gf) Vanilla bean crème brulee (gf) Salted caramel panna cotta w/ caramel pop corn (gf) Our hand crafted petit four style desserts served on platters to share.
CANAPES (RECOMMEND 6) FROM THE LAND. Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold)
TABLE BANQUET MENU CANAPES (RECOMMEND 6) FROM THE LAND Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold) Angus rare beef yorkshire puddings w/ horseradish
More informationCanapés $2.50. Mushroom duxelle tartlets with chives and feta - V. Herb blini with a pea & cumin puree and roast pepper salsa - V
Canapés $2.50 Mushroom duxelle tartlets with chives and feta - V Herb blini with a pea & cumin puree and roast pepper salsa - V Potato, pumpkin & spinach rosti with basil crème fraiche GF, V Vegetable
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SUDBURY MENUS We understand the difference good food makes to an event. That s why we have partnered with a boutique caterer, passionate about delivering fabulous and creative cuisine. Enjoy the experience
More informationENTRÉE MAIN DESSERTS extra $15 per person
ENTRÉE Mushroom pansotti, wild mushrooms, and saffron broth Spanner crab, salted cream, and roe Veal, tuna, and leaves Lamb cutlet, roasted garlic, saltbush, and truss tomato Gravlax, pink grapefruit,
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Cold Canapés Selection Gold Licence Number: 150 Smoked salmon on buckwheat blinis w capers & crème fraiche Crostini topped with marinated artichoke, fetta and roasted red capsicum (v) Thai chicken tartlets
More informationColds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton
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More informationCanapés 2 4. Finger Food 5. Bowl Food and Sliders 6 7. Buffets 8 9. Barbecues Formal Dining 12 14
Canapés 2 4 Finger Food 5 Bowl Food and Sliders 6 7 Buffets 8 9 Barbecues 10 11 Formal Dining 12 14 1 A platter of canapés consists of a minimum of 30 pieces of 1 type of canapé. We do not mix canapés
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More informationMinimum Spends 2. Packages 3 4. Canapés 5 8. Bowl Food 9. Buffets Formal Dining 12 13
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Room hire Full Half The Rita Duffy Suite 1400.00 700.00 Rita Duffy Room One Rita Duffy Room Two Rita Duffy Room Three The Jonathan Aiken Room 400.00 200.00 Evening 1000.00 250.00 The Merchant Breakfast
More informationPrepared by Executive Head Chef Bert van de Steeg
Culinary innovation and seasonally inspired menus that utilise the freshest ingredients are the cornerstones of Stoneridge Estate success. Menus and pricing valid to 31 August 2018. Prices are per person,
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H, A family-style catered event is a perfect blend of informal yet elegant a seated event where large platters of entrees, sides, and salads are delivered to each table so guests can serve themselves.
More informationHere at Abel Tasman Hotel we pride ourselves in going above-andbeyond to ensure your conference or event is a resounding success.
Here at Abel Tasman Hotel we pride ourselves in going above-andbeyond to ensure your conference or event is a resounding success. We have 4 well-appointed and versatile conference spaces which can cater
More informationRecipes are listed under key ingredients and type of dish.
dish annual recipe index, issues 28-33 annual brought to you by issues 28-33 February 2010 January 2011 Recipes are listed under key ingredients and type of dish. The first Dish recipe index spanning issues
More informationFINGER FOOD PRICES FROM 19 PER PERSON. PLEASE SELECT: 2 SANDWICHES 3 SALADS 3 HOT OPTIONS 2 DESSERTS Minimum numbers of 12 required
EVENT MENU FINGER FOOD PRICES FROM 19 PER PERSON SANDWICHES BBQ beef wrap Chicken & sun dried tomato on ciabatta Tomato, basil & mozzarella onion focaccia (V) Tuna, black olive, mayo & herbs, multigrain
More informationwww.gourmet-deli.co.nz email: eat@gourmet-deli.co.nz - phone: 03 573 6675 or 027 4347199 98 Waikawa Road Picton Marlborough Sounds A PACKAGE OF IDEAS FOR YOUR NEXT FUNCTION * All Prices are G.S.T. Exclusive.
More informationWedding Breakfast Examples. Menus. Arrival Canapés. Pea & Wasabi Puree On Olive Oil Ciabatta Bruschetta
Smoked Mackerel Pate With Horseradish on Rye Bread Oak Smoked Salmon On a Blini with Cream Cheese Caper & Dill Shot Glass Prawns With Sweet Chilli Glaze & Lime Zest Mediterranean Roasted Peppers In an
More informationCOLD Moroccan bean cake, soffritto, poached ochra (v) Poached chicken, mint, pickled carrot rice paper roll, nahm jim dressing (gf)
COLD Moroccan bean cake, soffritto, poached ochra (v) Poached chicken, mint, pickled carrot rice paper roll, nahm jim dressing (gf) Mandarin pancake, smoked duck, asian slaw Chicken waldorf, glazed pear,
More informationMenu Collection. (for parties of 10 persons or more)
Menu Collection (for parties of 10 persons or more) The Menu Selector allows you great flexibility in creating your own menu, however, if you wish any guidance we will be happy to offer suggestions. All
More informationGuests with dietary requirements can be accommodated with prior notice.
Canapé Packages 7 options of canapés - $38.00 per person / 9 items per person 5 options of canapés - $28.00 per person / 6 items per person 3 options of canapés - $18.00 per person / 4 items per person
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