DINNER MENU

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					                                                         DINNER MENU

Minimum 135 guests per ballroom section (Mon – Fri) From $132.75 per person
                                                    Total package from $17,921.25

        Includes ■ $90.50 Three course set menu including coffee, tea and dinner mints
                     ■ $42.25 Standard beverage package for four hours
                     Optional □ $11.25 per person alternate menu service


Minimum 135 guests per ballroom section (Sat - Sun)                                          From $141.00 per person
                                                                                             Total package from $19,035.00

        Includes ■ $90.50 Three course set menu including coffee, tea and dinner mints
       ■ $42.25 Standard beverage package for four hours ■ $8.25 weekend surcharge
                     Optional □ $11.25 per person alternate menu service

(There is a separate price list for public holidays)

COLD ENTRÉE SELECTION

Seafood Tasting Plate – Create your own (please select 3 items)
   • King prawns
   • Sydney rock oyster
   • Sashimi tuna
   • Smoked salmon tartar and pickled cucumber
   • Poached salmon with horseradish dressing
   • Lobster salad
   • Gaszpacho shot
   • Warm seafood pie
   • Shrimp cocktail

Spiced Chicken Breast
with green tahini sauce, beans, tomatoes, & dried wafer potatoes

Seared Sashimi Tuna
with a salad of fried beans, wild olives, cherry tomatoes & white anchovies

Smoked Atlantic Salmon
with lemon scented crème fraiche d’isigny

Slow Cooked Pork
fried in Japanese crumbs with horseradish apple mouse

King Prawns
with avocado & tomato salsa

Wild Caught Australian King Prawns
served with pineapple salsa


          __________________________________________________________________________
                                                                    2010 Menus
                       Menu may contain dairy products, seafood, soy, wheat, nuts, artificial colouring, flavours and preservatives.
      Star City uses reasonable endeavours to source food as stated, however occasionally food may be otherwise sourced due to availability.
                                                 If you have any queries please ask the Banquet Sales Team
HOT ENTRÉE SELECTION

Smoked Chicken Risotto
with shitake mushrooms and grean peas

Blue Swimmer Crab and Prawn Risotto
with saffron and pernod

Tart of Caramelised Onions and Eschallots
with curd cheese served on bitter leaves

Ravioli filled with Smoked Salmon and Ricotta
served with a tomato scented lobster sauce




VEGETARIAN ENTRÉE SELECTION

Antipasto Plate
A selection of marinated char grilled vegetable appetisers served with toasted
Ciabatta

Grilled Vegetable Bruschetta
on babaganoush, dressed with truffle oil, lilliput capers & fresh herbs

Three Vegetable Tart
garnished with baby rocket and a basil dressing

Heirloom Tomato Salad
with goat cheese and baby basil




OPTIONAL ENHANCEMENTS - ENTRÉE PLATTERS

Antipasto (suitable for 5 people per platter)                                                            $12.00 per person
selection of deli meats and marinated vegetables

Seafood (suitable for 5 people per platter)                                                              $16.00 per person
Chefs fresh seafood selection




          __________________________________________________________________________
                                                                    2010 Menus
                       Menu may contain dairy products, seafood, soy, wheat, nuts, artificial colouring, flavours and preservatives.
      Star City uses reasonable endeavours to source food as stated, however occasionally food may be otherwise sourced due to availability.
                                                 If you have any queries please ask the Banquet Sales Team
SEAFOOD MAIN COURSE

Pan Fried Blue Eye Cod fillet
with carrot & star anise puree and broccolini

Salmon Coulibiac
oven baked salmon wrapped in spinach and puff pastry
served with fresh garden salad

Seafood Medley
slow poached salmon, Lobster bisque, blue swimmer crab cake and garlic prawns

Trio of Seafood
lobster florentine, blue eye cod & prawn parcel, seafood paella


Additional option – market price
Yellow Fin Tuna Steak 200g
Harvey Bay Scallop




MEAT MAIN COURSE

Slow Roasted Amelia Park Lamb Rump
served with roasted garlic & potato mash, tomato and Spanish onion confit

Grain fed Roasted Beef Tenderloin
with truffled mash, nicoise vegetables
or
with chunky fries, green beans, béarnaise sauce

Roasted Amelia Park Rack of Lamb
served with cous cous royale & spicy harissa

Veal Medley
caramelized veal medallions, poached involtini, eggplant and tomato parmigiana

Oven Roasted Veal Cutlet
with a field mushroom ragout, roasted pumpkin & shallot puree, vine ripened tomato




         __________________________________________________________________________
                                                                   2010 Menus
                      Menu may contain dairy products, seafood, soy, wheat, nuts, artificial colouring, flavours and preservatives.
     Star City uses reasonable endeavours to source food as stated, however occasionally food may be otherwise sourced due to availability.
                                                If you have any queries please ask the Banquet Sales Team
Veal Medallions
served with sweet potato& basil cake, fresh market vegetables and
blue swimmer crab sauce

Herb crusted Roasted Angus Beef Sirloin
with artichoke & tomato relish, boulangere potatoes

Certified Angus Beef Prime Rib
with zucchini provencale, baked potato, horseradish cream

Daube of Wagyu Beef
with smoked potato puree, asparagus & Yorkshire pudding


Additional option- market price
Wagyu Score 9+
Sirloin 200g
Tenderloin 200g




POULTRY MAIN COURSE

Char Grilled Corn Fed Chicken Breast
with red wine risotto, fresh market vegetables

Pan Roasted Chicken Breast
stuffed with mango & macadamia nuts red
capsicum relish and coriander mash

Oven Roasted Corn Fed Chicken Breast
with eggplant and chorizo, green asparagus

Roasted Spatchcock
served with potato rösti, smoked paprika, seasonal vegetables

Port Glazed Stuffed Quail
creamy le puy lentils, caramelised root vegetables

Duet of Duck
braised leg & pan seared breast, lightly seasoned with fresh thyme,
baby leek, potato & parsnip gratin




         __________________________________________________________________________
                                                                   2010 Menus
                      Menu may contain dairy products, seafood, soy, wheat, nuts, artificial colouring, flavours and preservatives.
     Star City uses reasonable endeavours to source food as stated, however occasionally food may be otherwise sourced due to availability.
                                                If you have any queries please ask the Banquet Sales Team
VEGETARIAN MAIN COURSE

Homemade Potato Gnocchi
with roasted vegetables, fresh herbs, shaved parmesan

Wild Mushroom Fricassee
with poached quail egg and polenta

Spinach and Ricotta Ravioli
served with semi dried tomatoes

Stuffed Field Mushroom
mediterranean style


Optional Enhancements                                                                                               $4.00 per person
Bowl of fresh market garden vegetables
Bowl of steamed kipfler potatoes
Bowl of seasonal garden salads

(placed in the centre of your table during main course – served 10 guests)




         __________________________________________________________________________
                                                                   2010 Menus
                      Menu may contain dairy products, seafood, soy, wheat, nuts, artificial colouring, flavours and preservatives.
     Star City uses reasonable endeavours to source food as stated, however occasionally food may be otherwise sourced due to availability.
                                                If you have any queries please ask the Banquet Sales Team
DESSERTS


Tropical Passionfruit Mousse
accompanied with passionfruit sorbet, crisp meringue and coconut jelly

Glazed lemon tart
with mandarin sorbet

Peach Melba with a twist!
melba sorbet, peach jelly, olive oil sponge, almond cremeux & crème vanilla

Belgian Chocolate Mousse
with Poached pear, vanilla ice cream with warm caramel chocolate sauce and
almond polenta tuile

Crème Catalan
with brown sugar reduction & spiced biscuit

Rice Pudding
with orange analgise & caramel crème

Strawberry Champagne Jelly
vanilla crème, seasonal berries & Strawberry champagne jelly

White Chocolate Pot
with dark chocolate sorbet & cherry compote

Dark Chocolate Truffle
with pistachio sponge and caramel glazed

Berry Explosion
seasonal berries served with cheesecake ice cream, raspberry puree & mint tea
jellies


OPTIONAL ENHANCEMENTS – Platters serve 10 guests

Cheese Platter                                                                                          $20.00 per person

Seasonal Sliced Fruit Platter                                                                           $10.00 per person

Pastry Chef Barry’s Mini dessert selection                                                              $10.00 per person




     Lunch and Dinner menus include freshly brewed coffee, tea & dinner mints




         __________________________________________________________________________
                                                                   2010 Menus
                      Menu may contain dairy products, seafood, soy, wheat, nuts, artificial colouring, flavours and preservatives.
     Star City uses reasonable endeavours to source food as stated, however occasionally food may be otherwise sourced due to availability.
                                                If you have any queries please ask the Banquet Sales Team

				
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