Colds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton
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- Kory Cameron
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1 Colds Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton Vietnamese Duck Cold Rolls With Soy Dipping Sauce Rare Roast Beef Florettes Crowned with Dijon Mustard & Tomato Relish Smoked Salmon Parfait on Chargrilled Flat Bread Finished with a Dill Salsa Verde California Rolls Fresh Prawns, Avocado & Cucumber Wrapped in Seaweed with Rice Served with Fresh Ginger, Wasabi & Soy Sauce Blue Swimmer Crab Croquets Shimmered with Lime Aioli Smoked Chicken & Pecan Cream Puff Garnished with Lemon Zest Hots Leek, Bocconcini & Parmesan Tartlets With Cheery Tomato Drizzled with Pesto Succulent Free-range Chicken Satay Offered with a Peanut Dipping Sauce New season s slow roasted Lamb Cutlet Topped with a Minted Garlic Tzatziki Poached Leek & Chicken Liver Parfait Cigar Slow Cooked Pork Belly On a Pea & Pernod Puree Presented in a Tasting spoon Steamed Red Snapper Marinated with Asian Herbs & Spice Presented in a Tasting Spoon Mushroom & Goats Cheese Arancini Drizzled with Lemon Juice Tempura Vegetables served with Soy Dipping Sauce Crunchy Mexican Prawns With sliced Avocado & Red Peppers Accompanied by a sweet chilli dipping sauce
2 Hand made Ribbon Pasta Tossed in a Puttanesca Sauce of Tomato Concasse, Baby Salted Capers, Anchovies, Kalamata Olives & Chilli Garnished with Parmesan Shavings Lamb Osso Bucco With Olive Oil & Rosemary Potatoes Chargrilled Lilydale Chicken Breast On an Italian Style White Bean & Smoked Pork Hock Stew Steamed Chinese Pork Dumplings On a Pickled Bean Shoot Salad with Soy Sauce Salt & Pepper Squid Served on a light Rocket & Parmesan Salad With Garlic Aioli Slow Cooked Pork Belly Served with Spiced Lentils in a Sauce Verde Seared Peppered Beef On a Pea & Saffron Risotto With a Roasted Capsicum & Thyme Puree Mild Chicken Korma Curry Complimented by Roasted Cashews & Coriander Leaves Served on Basmati Rice Steak & Kidney Cassolette Accompanied by a Creamy Potato & Garlic Puree
3 All served with Barossa bakery bread & butter Provencale Prawn & Pistou Soup Finished with Fresh Basil & Roasted Tomatoes Broccoli, Zucchini & Blue Cheese Soup Crowned with Sage Croutons Chicken & Barossa Noodle Cream of Pumpkin & Sweet Potato Soup Highlighted with Coriander Sambal & Greek-style Natural Yoghurt Bacon & Cauliflower Soup Uplifted with a hint of horseradish cream Garnished with fresh Chives & House made Parmesan Crisps Roast Duck & Chrysanthemum Noodle Soup Presented with Guilin Chilli Sauce Minted Avocado Soup Topped with Crispy Pancetta & Crème Fraiche Spicy Chorizo Minestrone Showered with Shavings of Parmesan Cheese Thai-Style Beef & Mushroom Soup Embellished with Spring Onions & Bean Sprouts Tomato Soup with a Olive & Caper Pistou Sebago Potato & Onion Soup Garnished with Sour Cream, Salmon Caviar & Dill Salmon & Coconut Cream Noodle Soup Garnished with Fresh Coriander Leaves
4 Smoked Salmon Terrine Served with a Hazelnut Herb Salad Finished with Avocado Cream Tempura King Prawns On a bed of Asian Noodle & Seaweed Salad Complimented with a Hondashi Syrup Honey Roast Duckling With Fricasse of Wild Mushrooms & Peas Chicken Roulade wrapped in Prosciutto Stuffed with Spinach, Sundried Tomatoes & a hint of Parmesan Presented on creamy mashed Truffle Potatoes Finished with a Tarragon Glaze Aromatic Spiced Lamb Cutlets On an Apricot & Almond Cous Cous Highlighted by a Minted Yoghurt Dressing Sesame Seared Medium-rare Tuna Served on a French Bean Nicoise Salad Decorated with Anchovy Crostini Bread Sticks Roasted Pumpkin & Goats Cheese Ravioli Placed in a fresh Napoli Sauce Served with Parmesan Biscuit Cauliflower Courgettes In an Italian Parmesan Crumb Plated with a Rocket & Apple Salad With Garlic Aioli Dressing
5 All served with bowls of fresh salad or steamed vegetables depending on season Medium-rare Beef Wellington On a Duck Liver Parfait Finished with a Pink Peppercorn Sauce Twice Cooked Lemon Grass Duck Leg Curry Accompanied by a Spiced Noodle Basket filled with a Cucumber, Yoghurt & Mint Salsa Roasted Sumac Spiced Spatchcock On a layered Spinach & Ricotta Filo Pie Plated with a Salsa Verde Garnished with Fried Leek Slow Braised Lamb Neck Presented on a Black Eye Bean Cassolette Complimented by a Beetroot Leaf Salad House made Tortellini Filled with Braised Rabbit, Spinach, Roasted Japanese Pumpkin & Goats Cheese Served in a Traditional Napoli Sauce Garnished with Fresh Basil Leaves Pork Belly Slow Cooked in Star Anise On a bed of Fragrant Cous Cous Highlighted with an Apple & Tarragon Puree Poached Atlantic Salmon Placed on a Herbaceous Mash Drizzled with a Ginger Beurre Blanc Finished with Crispy Pancetta and Grilled Preserved Lemon Vegetarian Hondashi Omlette Accompanied by a Compote of Roasted Fennel, Baby Aubergines, Smoked Tomato & Fresh Herbs
6 White Chocolate Cannelloni Plated with a Liquored Strawberry Salad Sticky Date Pudding Napped in Butterscotch Sauce Presented with Almond Praline Caramel Parfait Glace With Salted Peanut Caramel & Milk Chocolate Mousse Gateau St. Honore Choux Pastry filled with Chocolate Patissiere Finished with Liquored Berries & Chocolate Sauce Fresh Peach Baked in a Pistachio & Caramel Sauce Served with Crème Fraiche & Tuille Passionfruit Tart Complimented by a Lime Granita With a Pear & Cinnamon Compote Orange & Cointreau Meringue Pie With a Mandarin Anglaise & Roasted Macadamia Nut Praline White Chocolate, Raspberry & Dark Chocolate Trio of Panna Cotta Served with Dried Apricots Macerated in Gin
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COCKTAIL MENU Packages Sundowner Menu (2-hour service) 18.50 per head *Add drinks for only an additional $21 per head! Cold Hot Poached master stock chicken medallion, cucumber, crispy shallots (g d) Chive
More informationMonday Tuesday Wednesday Thursday Friday
Week One Slow-cooked Vietnamese Beef Stew Egg-fried Rice with Coriander and Ginger Green Vegetables Chicken and Butter Beans in a Tomato, Courgette and Pepper Sauce with Gremolata and Fine Beans Sticky
More informationWedding Menus. E: W: T:
Wedding Menus E: info@makeitperfect.co.uk W: www.makeitperfect.co.uk T: 07597529357 201 1 P a g e We have a fantastic and varied menu choice that can be tailored to meet your specific requirements. With
More informationSt. Elias Buffet. Brooks Range Buffet
Dinner Buffet Selections All Dinner Buffet Selections Include.. Fresh Baked Rolls & Butter, Freshly Brewed Regular & Decaffeinated Coffee & Tea Service We Use All Natural Chicken & Fresh Certified Angus
More informationFour Doors Functions
$45 per head Cured meats Garden salad Home baked bread with olive oil balsamic Mains 50/50 drop Penne tossed with pork fennel chili sausage ragu in a rich Napoli sauce topped with shaved parmesan Lemon
More informationMain courses Fork dishes or sit down meals
Main courses Fork dishes or sit down meals These are all served with whatever is appropriate for the dish (bread, jacket, mash or roast potatoes, rice, cous cous,). Colombo chicken/ coconut, garlic & herbs,
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 informationGALLI RESTAURANT FUNCTION MENU
GALLI RESTAURANT FUNCTION MENU 1 EXTRAS/PLATTERS Breads Garlic, Herb or Bruschetta $3.00 per person Dips & Bread Home made dips served with Turkish bread $30.00 per platter Medza Platter Combination of
More informationW E D D I N G M E N U O P T I O N S S I N C E
WEDDING MENU OPTIONS S I N C E 1992 HODSONBAYHOTEL.COM I 090 644 2000 Starters Duo of Galia & Cantaloupe Melon, Seasonal Fruits, Fresh Berry Coulis, Raspberry Sorbet 1, 3, 4, 7, 10 Classic Caesar Salad
More informationInnovations Catering will help make your wedding day beautiful, exquisite and unique.
Innovations Catering will help make your wedding day beautiful, exquisite and unique. Wedding preparations should be as stress-free and enjoyable as the day itself. Whether you are holding your reception
More informationto Start Salads * Main size served w French fries M 24.0*
The Management and Staff of The Phoenix Hotel promote the responsible service of alcohol & gaming. Any form of advertising and promotions contained (but not limited to) online and print media are not implicitly
More informationYarranabbe Cruising Canapés
Yarranabbe Cruising Canapés Select 10 Items We suggest 5 cold, 5 hot Minimum 25 People Petit Fours included $49 p.p. + $260 for onboard chef for 3-4 hour charter Surcharges apply on longer charters. 15%
More informationSMALL PLATES. DUSTED BABY CALAMARI 10.5 Flash fried served with a house made tartare sauce
SMALL PLATES CHARCUTERIE SHARE BOARD 42 Prosciutto, bresaola, salame, mortadella and chicken liver pate with cornichons, feta, mixed olives, semi dried tomatoes and can dried pistachios served with warm
More informationTest Catering Requirements. Thank you in advance for your support.
Test Catering Requirements Thank you in advance for your support. Day 1 please use the recipes as per the ECB Chefs guide, this is essential. BREAKFAST OPTIONS To be available on arrival Pumpkin seed and
More informationSomething light. Canapé Selection. Bowl Food. Nibbles each or 13.50pp for a choice of six
Something light Bowl Food 6.95 per bowl Recommended 3 bowls per person Mini fish and chips Mini sausage and mash Thai Green Curry and Rice Crispy Duck Leg with a Sweet Chilli Sauce Mini haggis and tatties
More informationAPPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e
LUNCH MENU APPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e Chicken & Lamb Satay (three pieces each) 95 With Balinese pickle & crackers Prawns & Garden Vegetable Cocktail 95 Fresh
More informationInfinitely Xara Wedding Reception Menus and All-Inclusive Package 2018, 2019, 2020
Infinitely Xara Wedding Reception Menus and All-Inclusive Package 2018, 2019, 2020 BRONZE MENU Asparagus Bavarios with Boiled Quail Egg and Grana Shavings Compressed Figs and Chevre Mousse on Croute Salmon
More informationH O R S D O E U V R E S
H O R S D O E U V R E S F R O M T H E S E A Lucky Lime Oyster dill pickled cucumber buttons, chive oil, beet horseradish Housemade Vodka Cured Gravlox beet horseradish, chive & lemon crème fraiche, dill,
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