CANAPES (RECOMMEND 6) FROM THE LAND. Merino lamb koftas w/ tzatziki dressing (gf) (hot) Fiordland wild venison & plum crostini (cold)
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1 TABLE BANQUET 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 MEAT OPTIONS (RECOMMEND 2) Sage roasted Havoc pork belly & Granny Smith apples (gf) Moeraki blue cod w/ vine tomato, dill & caper salsa (gf) Merino lamb w/ zesty lemon & garden herb crust served w/ a Central Otago pinot noir jus (gf) Stewart Island whole side baked salmon w/ a Miso glaze (gf) Angus beef fillet wrapped in Parma ham served w/ your choice of sauce: - Creamy wild mushroom - Gorgonzola blue cheese sauce - Central Otago pinot noir jus (gf) Tart apple glazed Havoc ham off the bone (gf) Southland wild Venison tenderloin w/ Central Otago glazed plums & port plum sauce (gf) Free range lemon & thyme roasted chicken w/ a Rippon white wine sauce (gf) Slow roasted Merino lamb shoulder w/ harissa sauce (gf)
6 VEGETABLE OPTIONS (RECOMMEND 2) Oamaru new potatoes with a herb butter glaze (gf) Roast pumpkin with brown butter, sage and pine nuts (gf) Roast baby beets with fresh orange, goat s cheese, pumpkin seeds and mint (gf) Kumara lime and ginger mash (gf) Herb lemon risotto finished with shaved parmesan (gf) Green beans & baby spinach sauteed with lemon juice and sliced almonds (gf) Grilled portabello mushrooms with a herb parmesan crust (gf) Agria potato and white truffle mash (gf) A colourful array of seasonal roast vegetables tossed in fresh herbs (gf) All vegetable dishes are served hot.
7 SALAD OPTIONS (RECOMMEND 3 4) Chargrilled Vegetable Salad (gf) a selection of vegetables including eggplant, yellow & red capsicums, courgette, red onion finished w/ fresh basil & cherry tomatoes Havoc Bacon & Fig Salad (gf) crispy bacon & caramelised figs with buffalo mozzarella, fresh rocket & a honey vinaigrette Mediterranean Orzo Salad sundried tomatoes, kalamata olives, green beans, feta, diced red & yellow capsicum finished w/ fresh basil Rouge Salad (gf) baby beets, spring carrots, roast red capsicum & red onion finished w/ a citrus dressing & fresh basil Roast Pumpkin Salad (gf) sunflower, pumpkin seeds & danish feta Summer Salad (gf) avocado, baby spinach, gorgonzola and fresh strawberries with poppy seed dressing
8 SALAD OPTIONS CONTINUED Oamaru New potato Salad (gf) free range eggs, crispy havoc bacon, celery & freshly made mayonnaise Greek Salad (gf) cucumber, tomato, kalamata olives, red onion, feta & oregano Mexican Salad (gf) fresh corn, cherry tomatoes, spring onions, avocado, & spinach tossed in a chilli dressing Pear & Blue Cheese Salad (gf) sautéed pears, prosciutto, spinach, caramelized walnuts, gorgonzola & balsamic glaze Shaved Fennel Salad (gf) w/ rocket, feta & fresh orange Tabbouleh Salad (gf) w/ quinoa, mint & pomegranate dressing Simple Green Salad (gf) Crystal Gardens variety of green leaves w/ lemon vinaigrette
9 OTHER DESSERT OPTIONS Whitestone cheese platters to share accompanied w/ plum paste, glazed walnuts, poached pear & nectarine chutney OR 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.
CONTINUOUS DINING MENU
CONTINUOUS DINING 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
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