Canapé SELECTION. Cold. From the Land. From the Sea. From the Fields
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- Whitney Stanley
- 6 years ago
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2 Cold Ballotine of foie gras on toasted brioche with caramelised onions Seared beef & crispy vegetable rice paper salad rolls with tamarind caramel Pan fried fillet of beef on toasted brioche with horseradish & slow roast tomato Box Farm lamb carpaccio with dehydrated tomato & salsa verde on crostini Smoked duck, mango, chive & mozzarella pearl parcels Aromatic Barbary duck pancakes with chives & cucumber Confit of duck, pistachio & apricot pastillas Balsamic grape & free range roast chicken balls with herb crust crackling Chicken, calvados & Cox apple mousse on pickled walnut with tarragon jelly Miniature chicken Caesar chicory cups with garlic aioli, blushed tomato & chives Lemon grass & ginger chicken sticks with red curry dressing Pork cider rillettes & cherry apple with macadamia nut dukka Tuna tataki tear drop spoons with soy caramel & crispy spring onions Sherry vinegar & lime salmon ceviche with pipettes of yuzu dressing Filo cone of lobster cocktail with dill, citrus aioli & Sevruga caviar Spoon shots of queen scallop ceviche with caramelised soy & shredded spring onions Tuna tataki chop stick salad rolls with micro watercress, pickled carrot & furikake Tuna Nicoise fondant stack with olive paste, cherry tomato & soft egg Cornish crab, pomegranate & chive salad wrapped in sliced melon & ciabatta crumbs Salsa verde tiger prawn & piquant pineapple skewers Morcombe bay shrimps with pea, lime & chervil mayonnaise on fondant jersey royals Filo cones of smoked trout, pickled ginger & garlic cress Black & white sesame salmon ballotine with lemon aioli Nori rolls of wild salmon, avocado, chive & red pepper with wasabi & soy Artichoke & truffle mascapone mousse on pinot noir short bread, roasted figs Balsamic wild mushrooms, smoked mozzarella & dried tomatoes on brioche Lemon thyme marinated feta, tapinade & slow roast vine tomato with mint salsa verde on pitta crisps Wonton cones of hot sour pumpkin, feta & crispy spinach Artichoke, slow roast cherry tomato & truffle mascarpone tartlets Char-grilled courgette ribbon cannelloni with soft cheese & sun dried tomato paste Albernay goats cheese, red grape & pistachio balls Mozzarella pearls, blushed tomato, avocado puree on toasted olive ciabatta Tear drop spoons of gazpacho bubble with ciabatta powder Roquefort & dill cheese cake with quince jelly on sweet pastry discs Beetroot & Parmesan pavlovas with cream cheese & slow roast tomato Bloody Mary cherry tomatoes on edible dirt Pan fried courgette & saffron potato frittata squares with soya bean puree Crispy wonton cones of piquant butternut, feta & crispy spinach
3 Hot / Cold Caramel chicken skewers dusted with macadamia dukkah Balinese chicken satay with a spicy peanut sauce Gremolata marinated chicken with a saffron, celery & dill aioli Teriyaki chicken sticks with furikake Skewers of proscuitto & lemon chicken with lemon aioli Peri Peri marinated chicken skewers Duck confit, icing sugar & pistachio filo pastillas Foie gras tartlet with port roasted figs Pork fillet & pineapple satay with spicy peanut sauce Sticky honey mustard Cumberland sausages Chorizo, pea, avocado tartlets with coriander paste Chorizo, remoulade tartlets with olive & mascapone Mini open Tasmanian spiced steak sandwiches with chilli jam & rocket Soup shots of lobster bisque & cognac with crème fraiche & Avruga caviar Filo cup of Cornish crab, dill & avocado tartlet with crème fraiche & caviar Panko crusted tiger prawn with saffron aioli & sumac Saffron jersey royals, filled with lobster, prawn, & dill aioli Dill & green lip mussel patties with lemon mascapone & salmon roe Black & white sesame seared wild salmon skewers with bloody Mary aioli Cones of battered cod with triple cooked fries & tartar sauce Miniature tuna burgers with green pepper, sweet corn & tomato salsa Pan fried queen scallop with garden pea puree on crispy sweet potato Gratinated lobster thermadore tartlets Smoked haddock, trout & dill croquettas with parsley, lemon & grain mustard paste King prawn miso pipettes with crispy seaweed Kervella goats cheese & chilli jam tartlets with muscavado roasted grapes Fig, olive puree & artichoke tartlets Mini Provencal tarts with aubergine caviar & spiced tomato compote Roquefort, rocket & pine nut tartlets with pear confit Saffron new potatoes with plum tomato ratatouille, yoghurt & crispy onions Wild mushroom, pea & crème fraiche tartlets Butternut, mascapone & lemon tartlets with a macadamia & mizuna pesto Beetroot tart tatin with balsamic reduction, pecorino, micro rocket & avocado oil Kirsch, gruyere & emmental cheese fondue with pickles, cured meats & ciabatta Sun dried tomato & basil risotto cakes with balsamic caramel & salsa verde Garden vegetable tartlets with truffle pea puree & slow roast tomato Breaded sweet potato, butternut & stilton cubes with tamarind caramel Wild mushroom aranchini filled with mozzarella & white truffle aioli Hallumi & roasted baby vegetable sticks with red onion glaze Caramelised onion & lemon thyme tartlets
4 Hot Fillet mignon skewers with rice wine vinegar béarnaise sauce Mini stilton beef burgers with tomato relish in a sesame seed bun Kashmiri lamb skewers with minted yogurt Mini lamb & red currant pies with pea wasabi mash Smoked chicken, mozzarella & basil wonton ravioli with balsamic caramel Lemongrass & ginger chicken parcels with sweet tamarillo & chilli sauce Spoon sips of honey glazed duck with grain mustard mash & crackling Sous vide lemon thyme, parsley & caper chicken skewers with dill & saffron dressing Chicken leg confit & date filo parcels with home made tomato ketchup Roast fillet of beef on baby fondant potatoes with red onion jam Miniature beef & mushroom duxelle Wellingtons with béarnaise sauce Venison, button onion & Parisienne potato skewers with red currant jam Miniature beef sausages filled with truffle mousseline potato & onion marmalade Ham hock & Dijon croquettas with smooth pea puree, avocado oil & red amaranth Slow roast crispy pork belly cubes with rhubarb pear coulis & crispy sage Lobster bisque & cognac soup shots with crème fraiche & Avruga caviar Lemon grass & ginger crab cakes with coriander & Parmesan paste Lobster thermidor crustards Mini lobster gourmet pizzas with wild rocket and truffle oil Oyster shot - Kilpatrick with smoked bacon & Worcester sauce Oyster shot - Pelourus & chive veloute Paper cones of salt & pepper squid with crispy spring onions Smoked paprika queen scallop with truffle pea puree on sweet potato crisp Turmeric tempura Chilean sea bass in paper cones with tartar sauce Dill roasted sea bass sticks with fennel & pernod puree Breaded lemon sole with tartar sauce & served in paper cones Roasted proscuitto & monk fish skewers with lemon Parmesan pea puree Smoked haddock, salmon & dill fish cakes with grain mustard dressing Coconut & coriander fish cakes with nam phrik num Pan fried kumara & parmesan gnocchi with a citrus soy glaze Butternut & gorgonzola risotto cakes injected with balsamic caramel Pont neuf kumara with sauce béarnaise Sun dried tomato & balsamic risotto cakes, avocado & parmesan mousse Swiss cheese fondue with ciabatta to dip Vietnamese spring rolls with a caramelized hot sour dipping sauce Wild mushroom & truffle risotto cakes injected with balsamic caramel Shot glass of asparagus with a dill hollandaise Tempura shitake mushrooms with a balsamic teriyaki dipping sauce
5 Desert Canapés Cold Spoons shots of strawberry, mint, edible flower & prosecco jelly shots Mini cantaloupe melon fruit bowls with strawberry, pineapple & blueberry Espressoholic - amaretti cups filled with mocha mousse & coffee bean Chocolate dipped cherry apples White chocolate, raspberry lamington lollipops Vanilla pavlovas with raspberry, mint & wattle seed cream Bitter chocolate & star anise tartlets with hazelnut crunch Miniature rhubarb & apple crumbles Glazed clementine & lemon tartlets Miniature sherry trifles in dark chocolate cases Passion fruit crème brulee tartlets Assorted macaroons Stem ginger & Grand Marnier chocolate glitter cups with coffee crunch Bitter chocolate & star anise tartlets with Brasil nut praline Chocolate dipped strawberries White chocolate & praline ice cream balls Glazed lemon tartlets with coconut & mint salsa Halva brulee shots on shards of sugar Coconut & lemon grass bavaroise on passion fruit tuille spoons Mini Banoffee pies Mini Amaretti pavlovas with raspberry, mint & wattle seed cream Mini tiramisu tartlets dusted with cocoa White chocolate & tamarillo tartlet Lemon Myrtle, peach & vanilla cheese cake served in shot glasses Pecan & banana tatin
Sample Canapé Menu. Meat Canapés Cold. Rare Roast Beef, Yorkshire Pudding, Glazed Parsnip, Horseradish Salsa
Sample Canapé Menu Please note that this menu does not represent all of our canapés! We also have seasonal canapé menus, for example for Christmas or Thanksgiving events, and canapé menus for particular
P R I V AT E E V E N T M E N U S
PRIVATE EVENT MENUS Cold Canapés 4 items 13 per person Corneto of Smoked Salmon Scallop Tartare with Basil & Lime Rillette of Duck & Pork Sushi Roll with Pickled Ginger & Soya Sauce Smoked Salmon with
Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery Cress.
STARTERS Cold Assiette of Salmon Red Onion and Plum Chutney, Slow Roast Vine Tomato, Rocket Salad, Port Wine Sauce. Tian of Dingle Bay Crab & Avocado With Watermelon and Caviar, Gazpacho Sauce, Celery
For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.
Dixon Park Surf Venue Menu Options
Dixon Platinum Function Menu 3 Course $72pp / 2 Course $62pp / 2 Course w/ cake cut & plated $68pp Select 2 items from each to be served alternately Entree Beetroot cured salmon with watercress, red radish,
Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
COLD STARTERS. Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste
COLD STARTERS Steak Tartare 95 Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Egg Yolk, Dijon Mustard & Chillies or you can mix it to your taste Tuna Tartare 95 Freshly chopped Raw
ME E T I N G S, I N C E N T I V E S, C O N F E R E N C E S & E V E N T S M E N U S
D A I L Y B U F F E T L U N C H M E N U S Available to delegates on inclusive rates. M O N D AY T U E S D AY W E D N E S D AY T H U R S D AY F R I D AY Sautéed Strips of Beef Fillet in a Brandy and Peppercorn
Royal Horticultural Halls
Royal Horticultural Halls summer quail breast salad with duck and foie gras apple BEAUTIFUL EAT! Lucy - Marketing Manager GREAT GREAT Pete - Manager shot of tomato consommé with pink diamond spheres and
Canapés $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
Luncheon Event Menu (A)
Luncheon Event Menu (A) Salmon tartare with lemon puree and sour apples Butternut squash veloute with Parmesan croutons Roasted cod fillet with pearl onions, braised red onion and brown shrimp butter Strawberry
$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
CANAPES 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
Braised 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,
COCKTAIL MENU. Packages. Sundowner Menu (2-hour service) per head. *Add drinks for only an additional $21 per head! Cold. Menu A - 30 per head
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
Cold Canapés Selection
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
STEAK SPECIAL. Every Tuesday 6-10pm 35 for 2 Dry-Aged Rump Steaks & a Bottle of House Wine FISH SPECIAL
EVENING MENU If you have any food allergies or intolerances, please let a member of the waiting team know and we will do our very best to accommodate. However, because all menu items are prepared in a
SAMPLE DAY DELEGATE MENU
EVENTS MENU SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken
Cocktail Party Menu. 2 Hour Cocktail Party 6 canapés OR 4 canapés and 1 slider of your choice
Cocktail Party Menu Whether you re hosting a corporate meeting or a private gathering, cocktail functions provide a stylish and casual atmosphere for entertaining both small and large groups. We can help
Selection of Canapes (minimum order 20 of each canape)
Selection of Canapes (minimum order 20 of each canape) Each canape price: Meat 3.50, fish 3.50, vegetarian 2.95, sweet 3.25 3 choices 8.95, 6 choices 15.95 Meat Mini Yorkshire pudding selection Chicken
Uppingham School. Hospitality Menu
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THE LANESBOROUGH WINTER MENU
COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle
Christmas Packages 2018
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COCKTAIL MENU All cocktail packages are inclusive of serving ware and serviettes All cocktail events must be worked by Creative Catering staff.
COCKTAIL MENU All cocktail packages are inclusive of serving ware and serviettes All cocktail events must be worked by Creative Catering staff. Staffing price guide; All staff are a minimum of 3 hours
Smoked Salmon and Asparagus Tart. Smoked Shetland Salmon, Horseradish and Cress Toasts. Seared Shetland Scallops with Basil Pesto (max 50)
Starters Please select one starter, main and pudding for your entire party plus a vegetarian alternative where necessary Soups Butternut Squash and Feta Soup (v) Tuscan White bean Soup with Herbed Croutons
S A L A D S. Blue Crab & Citrus Avocado, salmon caviar, coconut, citrus, soft shell crab & micro salad
S T A R T E R S & S O U P S Blackened Hokkaido Scallops Green onion vinaigrette, squid spaghetti, smokey tomato relish Duck Confit Ravioli Orange scented lobster bisque, sautéed greens & truffle foam Harissa
Wedding Sample Menus. Tailor made menus available on request.
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CANAPÉ S. the hog & apple food co 2016
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Plated 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
Colds. Fresh S.A. King Prawns Complimented by Avocado Mousse, topped with homemade Cocktail Sauce Served on a Crispy Crouton
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Sample Menus WEDDINGS
Sample Menus Costings Canapés start at 10 per person based on 4 canapés per guest Attractively plattered and served by our staff. Additional canapés are 2 each. Cold buffet menus start at 20 per person
Monday 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
If you can dream it, you can do it. Canape Options. Thomas The Caterer
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Selection of Starters
CANAPES RECEPTION Asparagus and Parma ham puffs Chorizo quails Scotch eggs Seared scallops wrapped in pancetta with avocado mousse Crispy crab bon bons on flash fried samphire served on tear drop spoons
Canapés vat per bite minimum order of 100 canapés required vat per bite minimum order of 100 canapés required0.
Canapés Canapé Selection: 1.50 + vat per bite minimum order of 100 canapés required Petit ratatouille with Yorkshire goats cheese (V) Vegetable spring roll with soy dip Mini caesar salad in crisp filo
Canapés Selection 8.00 per person for 4
A Little Something to Start... Canapés Selection 8.00 per person for 4 Tomato and roasted red pepper bruschetta Roasted smoked salmon, chive crème fraiche on pancakes Smoked duck, gooseberry chutney Tomato,
@DOR_Guernsey CAMBRIDGE PARK, ST PETER PORT, GUERNSEY, GY1 1UY T: +44 (0)
Christmas Party Menu 35.00 per person Minestrone soup Timbale of parsleyed ham hock sauce gribiche and granary toast Smoked Scottish salmon and crème fraîche terrine Chargrilled halloumi (v) roasted vegetable
Catering at BY SMART HOSPITALITY
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Aubergine Gratin 6.95 Request vegan cheese or ratatouille (dairy and lactose free)
Dairy Free Menu Four Ducks 7.95 Duck Mousse, rillettes, smoked breast and scratching s, balsamic beetroot pickle, focaccia Request no duck mousse, extra rillettes etc Aubergine Gratin 6.95 Request vegan
Dinner & Buffet Parties Menu. Starters. Vegetarian
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Merry Rydges Christmas...
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Canapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF)
Premium Menu Entrée Seared tuna fillet, soft boiled egg, roast tomato, black olive, kipfler potato crisps, sauce verde (GF/DF/PF) Grilled salmon, fennel chilli puree, crab and fennel Kimchi, rocket oil,
Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)
3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast
Bramshaw Banqueting Menu
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Set Menu - Bronze. We also cater for special dietary requirements.
Set Menu - Bronze 2 COURSE $28.50 Select 2 items from entrée and main or main and dessert for alternate drop 3 COURSE $38.50 Select 2 items from each course for an alternate drop Bread rolls included in
Nayla Wu Catering. Fish & Seafood. Fish
Fish & Seafood Fish Saffron & Coriander Fish Stew (gf) Trout en Papillot with Ginger & Galangel (gf) Red Mullet with Aubergine, Caper & Pine Nut Relish (gf) Red Mullet Baked with Rosemary & Wild Garlic
STARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
Kids Function Menu Available for ages 3-12yrs. Minimum 15 children under 12 years. $23 Per Person. $20 Per Child. Hot. All parties come with.
Kid s Party Menu Minimum 15 children under 12 years Cocktail Menu Min 30 people $20 Per Child Please select 4 items Chicken nuggets Party pies Fish pieces Mini ham & cheese pizza Ham and cheese sandwiches
HOT CHOICES SIDES HOT & COLD BUFFET CHOICE OF 2 COLD & 2 HOT BUFFET ITEMS 3 SALADS & 2 SIDES ALL INCL BREAD BASKET W/ BUTTER
BUFFET TIER 1 COLD BUFFET CHOICE OF 3 COLD & 3 SALAD ITEMS HOT BUFFET CHOICE OF 3 HOT & 2 SIDE ITEMS COLD CHOICES Teriyaki Glazed Chicken Drum Sticks Sliced Roast Sirloin Shaved Leg Ham Assorted Continental
Dairy Free Menu. Shitake Mushroom Spring Roll 6.50 Lettuce, herbs and chilli wraps, ponzu wasabi dipping sauce
Dairy Free Menu Four Ducks 7.50 Duck Mousse, rillettes, smoked breast and scratchings, balsamic beetroot pickle, focaccia Request no duck mousse, extra rillettes etc Crispy Calamari Salad 7.95 Chilli ginger
The Bridge Restaurant Festive Lunch & Dinner Prices Lunch. Dinner
The Bridge Restaurant Festive Lunch & Dinner Prices Lunch Monday Saturday Lunch Monday 30 th November Saturday 5 th December 12PM 2PM 21.95 Monday 7 th December Wednesday 30 th December 12PM 2PM 23.95
Spring & Summer Seasonal Menu
Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring
Bra B d ra b d o b ur o ne n e Hou Ho s u e s
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Creating spectacular occasions with a magical sense of the unexpected, exquisite taste & meticulous craft
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FUNCTION MENUS FINGER BUFFET 11.95/HEAD
F A C E B O O K @ n e w h i n d s h e a d T W I T T E R @ h i n d s h e a d 1 I N S T A G R A M @ h i n d s h e a d FUNCTION MENUS Please read in conjunction with our function pack Pre orders will be required
STARTERS. (Please select one starter from one of the sections below) SECTION A 12
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Canapé. Room temperature Suitable for delivery. Chicken, rocket, cranberry cocktail sandwich. Butter poached spanner crab, crispy tostada, ikura
Room temperature Chicken, rocket, cranberry cocktail sandwich Butter poached spanner crab, crispy tostada, ikura Charred lamb fillet, spiced apricot, garlic yogurt, crostini Tuna tataki, black sesame cracker,
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Pre-Dinner Canapés. Starter
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Weddings at The Peninsula Hotel
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In the summer our sunken garden is the perfect setting for an alfresco celebration. The lawn and surrounding terraces can be divided and reserved.
Private Parties Private Parties at The Guildford Arms At The Guildford Arms we have a number of options available for large groups and parties. Our top floor private room is the perfect setting for a canapé
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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
Pre-Wedding Home Guests Party
WEDDING PACKAGES Pre-Wedding Home Guests Party Minimum 30 persons, price is per person ordered and does not include delivery Menu A 6.00 per person Brie cheese filled canapés, topped with cherry tomatoes
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Herb & Spice. Cold Fork Buffet Pack
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SOUP. Fire Roasted Red Pepper, Aerated Goat Cheese Mousse with Chives $ 17. Cognac Flamed Lobster Bisque $ 24 from the Guéridon
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Bespoke Canape Menus - if you would prefer a tailor-made menu, please choose from:
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85 per person Preorder only Children s portion available. A Selection of Canapés and a glass of Prosecco on arrival. Champagne and Lemon Sorbet
Christmas Day Menu 85 per person Preorder only Children s portion available A Selection of Canapés and a glass of Prosecco on arrival Roast Beet and Walnut Tarte Tatin Goat s curd and cress Pumpkin and
COCKTAIL MENU Winter 2017
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Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
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BANQUETING MENUS. We are pleased to present our menus for private dining and hope you. will enjoy reading them.
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April Cold Canapés
April 2014 Cold Canapés Freshly shucked oyster yuzu dressing, bonito flakes and coriander Ocean trout on sushi with cucumber, sweet soy kupee and dill Snapper ceviche, toasted tortilla, seasoned tomato
Monday - Sunday from 5.00pm Last meal orders pm
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Starters. Wild Mushroom & Asparagus Tart Creamy Blue Cheese Sauce, Balsamic Oil, Lambs Lettuce
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LIME LEAF CATERING CANAPES MENU 1
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MAIN COURSE DESSERT ENTRÉE SIDES
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VBASE EVENT CATERING FROM THE GARDEN. Cauliflower, parmesan, gruyere and watercress arancini with wild onion aioli V GF FROM THE COAST
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CANAPÉS FISH. Lambton & Jackson smoked salmon, blini & lemon crème fraîche 2.5. Crispy squid, chilli & lime dip 3.5
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K E N T S T R E E T D E L I
based on your requirements and kitchen facilities available. Wedding samples are available @ $59 pp All details of your wedding can be confirmed during this meeting If 10% of the payment is made on the
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CANAPE MENUS. CANAPE MENU 1 $75 per person Suitable for a 3 hour event Select: 6 gold items, 2 platinum items, 1 substantial item
CANAPE MENUS CANAPE MENU 1 $75 per person Suitable for a 3 hour event Select: 6 gold items, 2 platinum items, 1 substantial item CANAPE MENU 2 $85 per person suitable for a 4 hour event Select: 6 gold
GHOST MENUS CANAPE OPTIONS
GHOST MENUS Ghost in house chefs- Ceciel Cruikshank / Georgie Reddy CANAPE OPTIONS (select 7) $79 per person (up to 40 guests) MEAT CANAPÉS: Beef eye fillet & creamy mash triangles with caramelized onions
Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
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Welcome to the Bayview Waters Function Centre
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