your menu WORKING LUNCHES Create your own working lunch using the option below and add from each of the lists $28.00

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1 WORKING LUNCHES Minimum of 20 persons for all working lunches Minimum of fifteen working days required the daily menus are available for events booked less then fifteen days out Create your own working lunch using the option below and add from each of the lists $28.00 Option A Mushroom, sweet corn and ricotta roll ups Chickpea and potato curry with poppadoms Fresh fruit salad topped with honey sweetened yoghurt Option B Pumpkin and coconut bisque Vegetable Nasi Goreng with toasted almonds Pear and Feijoa crumble Option C Vegetarian sushi with traditional condiments Vegetable lasagne with lite tomato sauce Eton mess Mezaru, Maker unknown, Yorii. Te Papa FRESHLY BREWED COFFEE AND INFUSIONS ARE INCLUDED IN ALL WORKING LUNCHES

2 Sandwich, salad and soup selection Please choose two items Old fashioned ham and gruyère cheese sandwich Egg and chive finger sandwich Buttermilk bap with slow cooked pork, red slaw and watercress mayonnaise Open focaccia sandwich with smoked chicken breast, cranberry and chestnut mayonnaise, avocado, brie and mesclun lettuce Vietnamese spring rolls Rice wrapper filled with a tasty salad of bean sprouts, carrots, coriander, Thai basil and snow peas served with spicy dipping sauce Bulgur salad with cucumbers, red capsicums and chickpeas topped with Tandoori chicken, drizzled with lemon and dill dressing Quinoa salad with cucumber, celery and carrot with tamarillo dressing, topped with toasted walnuts and sunflower seeds Shredded iceberg lettuce with chopped eggs, bacon and garlic crouton with sherry dressing ADDITIONAL ITEM $ 3.00

3 Hot Selection Please choose two items Aloo gobi medley of Indian spiced vegetables rolled in roti sheets, served with mango chutney Butter chicken served with basmati rice Irish lamb stew Lamb madras with basmati rice Potato gnocchi with brown button mushrooms in four cheese and parsley sauce Spinach and ricotta tortellini in basil cream Fish goujons with kumara wedges and wasabi remoulade sauce Chicken satay on quinoa and bulgur pilaf Chicken saltimbocca with pan jus served on linguine Sweet chilli marinated rice noodles with shredded carrots & sprouts and spicy beef strips Teriyaki beef with udon noodles, spring onions and wasabi peas Beef stroganoff on steamed rice Salmon skewers on sautéed spinach with creamy caper sauce Fish and shrimp bake topped with cheesy mash potatoes Grilled market fresh fish on wilted spinach with creamed mushroom sauce Horopito marinated lamb rack cutlet served on kumara and carrot mash Heartland Shepards Pie ADDITIONAL ITEM $ 6.00

4 Executive Working Lunch 1 Minimum of 20 persons $35.00 Mediterranean lamb wraps with Tzatziki and iceberg lettuce Thai beef salad with cashew nuts Scottish baps with slow roasted beef and caramelized onions, drizzled with watercress dressing Thai quinoa salad with fresh herbs and lime vinaigrette Macadamia nut crusted market fresh fish on steamed greens, topped with watercress dressing Spinach and ricotta tortellini in piko piko cream Crumbed pork schnitzel on rice and peas Chocolate and cherry roulade Seasonal sliced fruit platter Coffee and infusions Executive Working Lunch 2 Minimum of 20 persons $35.00 Vietnamese spring rolls rice wrapper filled with a tasty salad of bean sprouts, carrots, coriander, Thai basil and snow peas served with spicy dipping sauce Selection of sushi and sashimi with traditional condiments Greek salad with goats feta Brown Rice Salad with Shredded Chicken and Peanuts Venison and brown mushroom skewers on smoked kumara mash Steamed potato gnocchi in a cream of sun-dried tomatoes Chicken thighs with apricot stuffing on quinoa risotto topped with saffron cream Chocolate lamingtons garnished with kiwi fruit and whipped cream Seasonal sliced fruits Coffee and infusions

5 Fork Working Lunch Minimum of 20 persons $30.00 Cherry tomato and baby bocconchini salad with basil dressing Feijoa dressed salad of baby greens, orange segments, tomatoes, carrots, cucumbers and red radish with toasted pumpkin seeds Open focaccia sandwich with corned beef, mustard and pickles Rice wrappers filled with Asian chicken salad Beer battered fish goujons on kumara chips with kawakawa remoulade Chicken tikka masala on basmati rice Black pepper prawns with udon noodles Garlic and ginger marinated beef kebabs on red apple slaw Chocolate roulade filled with vanilla and chestnut cream Citrus salad topped with minted mascarpone cream