Wedding Wedding Wedding Wedding Menu Menu Menu Menu Entree Entree

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Wedding Wedding Wedding Wedding Menu Menu Menu Menu Entree Entree Powered By Docstoc
					                                         Wedding Menu

Oven roasted tomato soup with basil leaves, crème fraiche and puff pastry straws *

Roasted field mushroom soup with truffle oil, chives and reggiano shavings *

Chorizo, lentil and tomato broth with tahini, roasted garlic and lemon drizzle*

Juicy marinated prawn tails with house made cocktail sauce, lemon and baby salad greens

Roasted half shell scallops with garlic and lime butter, topped with an avocado, coriander and red
onion salsa

Grilled vegetable stack layered with Danish feta and rocket, finished with basil infused tomato coulis

Salad of shredded La Ionica chicken with glass noodles, tamarind, coriander, chilli and peanuts

Smoked Atlantic salmon terrine with cream fraiche, grissini and wild rocket

Crisp skinned duck breast with a warm chickpea, mint and parsley salad with an orange and ginger

Peppered beef fillet salad with Dijon aioli, liliput capers and red onion

Warm salad of lamb loin with pearl cous cous, semi dried tomatoes, mint leaves and yoghurt dressing
Main Course

SA Whiting fillets, lightly crumbed and served with house made tartare sauce and fries

Acton Beef fillet medallion, roasted scampi, chive and roasted garlic mash and horseradish cream

Rosemary infused lamb loin with a warm salad of panzanella, green beans and vincotto

Port Lincoln Kingfish lightly dusted with Dukkah and served with ratatouille and salsa verde

Whole roasted sirloin of Beef, with smashed potatoes, steamed asparagus tips, onion marmalade and
shiraz glaze

Roasted La Ionica chicken breast with semolina gnocchi, roasted corn and capsicum salsa and sticky

Chermoula baked La Ionica chicken breast on a lemon and mint risotto cake with a roasted roma

Seared fillet of Atlantic salmon with a pistachio crust served on a dill flavored risoni, with French
beans and lemon

Sides (included with mains)

Salad of wild rocket, semi dried tomatoes, red onion and walnuts with parmesan shavings and white
balsamic dressing

Rustic cut oven roasted vegetables with extra virgin olive oil, garlic, sea salt and rosemary

Belgium courveture chocolate and hazelnut tart with raspberry compote and Baileys ice cream

Vanilla bean and pink champagne jelly pannacotta with brandy snap wafer

Selection of three cheeses with muscatels, vanilla poached figs and crackers

Fresh fruit and custard flan with vanilla ice cream and raspberry sauce

Passionfruit bavarois with caramelized pineapple and almond biscuit

Soft meringue tower with mascarpone cream and muscat poached fruits

   •   Chefs selection of Canapés, Set Entrée, Set Main Course and Set Dessert - $57.00 per person
   •    Or $54.00 per person where * option is chosen as entree
   •   Additional entrée choice $4.00 per person, additional main choice $6.00 per person,
       additional dessert choice $4.00 per person
   •   Minimum of 40 people

                                                                Menu’s current as at February 28 2008