Lunch_ Dinner _ Buffet Menu 2011 by hjkuiw354

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The Sunshine Coast Function Centre can cater to any event from 30 to 500 people. Our menus are
specifically designed to cater to all tastes; or we can design something special for you! Take your
imagination to the limit.

Features of our functions include:
   • Round tables seating up to 10 guests with white linen tablecloths and LED centrepieces
   • White linen napkins or your choice of coloured two ply serviettes
   • Skirted registration and present tables
   • Complimentary use of microphone and lectern
   • Free undercover parking for guests
   • Competitive venue hire rates with complimentary use of our spectacular lobby bars
       for pre-dinner drinks
   • Dance floor if required – varied sizes available

Entrees - Please choose any two entrees:
    • Char grilled chicken with avocado & corn salsa
    • Prawn and mango salad with sweet chilli dressing
    • Chicken and roasted vegetable salad with ranch dressing
    • Sweet potato, leek and roast pepper frittata (v)
    • Sushi rolls with soy dipping sauce (vo)
    • Thai beef and macadamia salad

Mains - Please choose any two main courses:
   • Crispy skin barramundi with lemon paprika aioli and sautéed greens
   • Grilled Atlantic salmon with a lemon and caper crème sauce with wilted Asian greens
   • Macadamia crusted chicken breast with mango jus and chateau potato
   • Chicken breast with sundried tomato and camembert, drizzled with Hollandaise
   • Roasted vegetable risotto with shaved parmesan (v)
   • Pork fillet with apple and cranberry jus and sweet potato crisps
   • Eye fillet medallion on garlic mash with red wine jus
   • Fillet Mignon with kipfler potatoes and field mushroom sauce
   • Crusted lamb rack with a spiced mint jus, roasted vegetables and chateau potato
   (v) vegetarian, (vo) vegetarian options available

Desserts - Please choose any two desserts:
   • Lemon tartlet with peanut brittle and dollop cream
   • Baked passion fruit cheese cake with berry compote
   • Chocolate basket with fresh cream and seasonal berries
   • Wild berry pannacotta with a fruit compote
   • Profiteroles filled with custard crème and a chocolate sauce
   • Wicked chocolate mud cake
   • Individual pavlova with fresh fruit salad
    All meals are served with bread rolls, tea & coffee

Two course set menu:                   $44.95 per person
Three course set menu:                 $51.95 per person
Minimum numbers apply (Friday & Saturday Nights is a minimum of 60 people).
Menu prices valid until 31 January 2011, however, menu items are subject
to availability and seasonal change.
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Diamond Buffet
• Gourmet bread basket
• Leg ham
• Cold barbecued chicken
• Potato salad
• Tossed garden salad
• Caesar Salad
• Traditional Coleslaw
• Vegetable panache
• Roast baby chat potatoes
• Roasted Pumpkin
• Selection of condiments, sauces and gravies

Carvery Selection - Choose any two roasts
• Roast Pork
• Roast Beef
• Baked Ham

Desserts
• Chef’s selection of assorted cakes and tarts
• Fresh seasonal fruit platter
• Tea, coffee and chocolates

Price $42.95 per head

*Seafood options available on request – please ask for a quote.

Our buffets are for a minimum of 30 people (Friday & Saturday Nights is a minimum of 60 people).
Your Functions Coordinator will advise on the perfect size room for your event.

Function Package Extras
•    Cheese platter selection, served with lavoush crackers and dried fruit      $7.50 per head
•    Canapés served on arrival for half an hour duration                         $8.95 per head

Beverage options
•    Five hour beverage packages from                                               $35.00 per head
     (Includes chardonnay, shiraz cabernet, brut champagne, bottled heavy and light local beers,
     soft drinks and juice)other options available, see beverage package information.
•    Beverages charged on consumption to a nominated limit on your bar tab
•    Cash bar - Individuals pay for their own drinks


Menu prices valid until 31 January 2011, however, menu items are subject
to availability and seasonal change.

Beverage prices may be subject to CPI increases.

								
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