CONTINUOUS DINING MENU

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Transcription:

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 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)

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)

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)

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

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

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.

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