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SET AND BUFFET DINNER MENUS

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					SET AND BUFFET DINNER MENUS
Dinner
Set menu
Main course priced per person is inclusive of one entrée AND one dessert, assorted bread rolls and freshly brewed coffee,
selection of teas and pralines
Additional entrée or dessert, $11.00 per person, per course
Alternating service of entrée, main course or dessert, $6.00 per person, per course
Choice option of two items, $12.00 per person, per course. Maxim um two choices per course

Entrée
Beef tataki served over shaved vegetables and yuzu miso sauce
Ginger and palm sugar rubbed slicked duck served on Thai noodle salad with spicy mango nectar
Balinese squid salad on bean and peanut topped with shaved toasted coconut
Rillettes of salmon served on sour dough en croute, baby cos topped with crème fraiche
Chilled sliced lobster over potato and apple salad and lemon myrtle dressing
Confit duck with caramelised walnuts on a watercress salad and raspberry vinaigrette
Lamb loin on a goat’s cheese tart, vine ripened tomatoes, olive and balsamic
Chicken tenderloins on spiced butternut pumpkin topped harissa crème fraiche
Seared salmon, kipfler potato, beans and chorizo sausage salad with balsamic glaze
Peppered beef medallion with braised red cabbage, creamed potato and red wine jus
King prawn and scallops served on spinach risotto with a orange and saffron infused sauce
Braised beef cheek with herbed fennel slaw and mic ro herb garnish
Chicken and porcini mushrooms on saffron linguini

                 meat
Main course – m eat
Beef rib served with mash and baby vegetable creamy mushroom sauce                                                        $68.50
Grain fed beef fillet accompanied by root vegetable, oxtail and potato boulangère with glazed shallots                    $69.00
Pork two ways loin wit h braised pork hock, kai-lan, shiitake mushroom with chilli jam and master stock                   $67.50
Grilled veal cutlet on roasted root vegetable crush, oven roasted tomato finished with sour cherry jus                    $65.50
Lamb rack with bean cassoutle, rosemary root vegetables and saffron jus                                                   $65.00
Braised lamb shank with cinnamon, star anise, slow cooked vegetables and mash                                             $64.00
Duo of lamb – lamb shank off the bone served with two point rack of lamb topped with a macadamia                          $69.00
herb crust and served on a sweet potato crush and braising jus
Roasted beef tenderloin with thick crust potato chips, speck sautéed silver beet and roast garlic jus                     $69.00
Oven roasted eye fillet with potato gratin, wilted spinach and red wine jus, topped with onion jam                        $69.00

Main course – p oultry
Duck confit with fondant potatoes, broad bean, braised fennel and star anise jus                                          $65.50
Grilled chicken breast wit h parsnip puree, sweet potato bake, spinach and port jus                                       $64.00
Oven roasted spatchcock with vegetable and date tagine, preserved lemon couscous and yoghurt                              $64.50
Crispy chicken breast wit h parmesan polenta, beetroot relish, asparagus and salsa verde                                  $64.00
Herb marinated chicken breast served with creamy mushroom risotto, baby vegetable and red wine jus                        $64.00

Main course – seafood
Pan fried barramundi on crushed chats, baby vegetable and roasted balsamic tomato dressing                                $65.00
Crispy skinned ocean trout on celeriac mash, sugar snaps, green peas and orange emulsion                                  $66.00
Pink snapper rubbed with Thai spices on a green eggplant curry and tom yum sauce                                          $65.00
Kingfish on soba noodle with edamame and seafood bouillabaisse                                                            $66.00



Please note dishes on this menu may contain substances which could have implications for individuals with
food related healt h conditio ns, allergies or food intolerances.

2
                                                              Prices effective August 2010 and are subject to change at management’s discretion.
                                                                                                                       All prices inclusive of GST.
Dinner continued
Dessert
Pavlova topped with kiwifruit and raspberry coulis
Jaffa bar served with crème angalise and mini chocolate dipped ic e cream cone
Pistachio secret layered biscuit filled with vanilla mousse and raspberry jelly
Tiramisu with mascarpone cream cheese, lady fingers, espresso and cacao
Warm chocolate pudding with pineapple coulis and whisky ice cream
Symphony of chocolate layers with raspberry nectar on a hazelnut biscuit
New York cheesecake with raspberry ic e cream and orange sauce
White chocolate marquise and passionfruit bavarois with a nougat crisp and vanilla bean sauce
Yoghurt panna cotta with compote berries and balsamic drizzle
Warm apple cranberry crumble with vanilla bean ice cream
Limoncello parfait on a macerated strawberry
Coffee and pistachio bomb Alaska with a caramel soft centre encased in white chocolate crust and served wit h poached
berries and Swiss chocolate

Please ask your Event Manager for our seasonal menus
Minimum 10 guests


                       menu
To complement your set menu

                 cheeses
Fine Australian cheeses
Fine Australian cheese selectio n with fresh and dried fruit, chutney and home-baked breads
                                                                         per person, individual serves $12.00
                                                                    per person, two platters per table $11.00

       refreshers
Palate r efreshers
Mango and passionfruit sorbet                                                                       per person $5.00
Vodka and lime sorbet                                                                               per person $5.00
Apple cider sorbet                                                                                  per person $5.00
Blood orange sorbet                                                                                 per person $5.00




3
                                                                Prices effective August 2010 and are subject to change at management’s discretion.
                                                                                                                         All prices inclusive of GST.
Dinner continued
Buffet menu one                                                                             per person $65.00
Selectio n of continental rolls

Cold selection
Smoked ocean trout with fried capers and dill aioli
Selectio n of sliced cooked and cured meats
Barbeque Chinese pork
Tandoori chicken drumettes
Calamari wit h satay sauce and fried shallots

Salad selection
Royal blue potato salad
Caesar salad station
Mediterranean Greek salad
Thai beef salad wit h shallots and peanuts
Mixed leaf salad with olive oil and balsamic dressing
Traditional coleslaw

Hot selection
Beef medallions with shallot jam
Slow cooked lamb leg
Roasted pork leg
Snapper fillets steamed with ginger, soy and shallot
Thai green chicken curry
Pasta amatriciana
Panache of seasonal vegetables
Roast gourmet potato with garlic and rosemary
Steamed jasmine rice

Dessert station
Pavlova topped with kiwifruit and raspberry coulis
Dark and white chocolate cake
New York cheesecake
Assortment of French pastries and mini desserts
Peach yoghurt cream pie
Freshly sliced fruit

Freshly brewed coffee and selection of teas

Minimum 50 guests




4
                                                        Prices effective August 2010 and are subject to change at management’s discretion.
                                                                                                                 All prices inclusive of GST.
Dinner continued
Buffet menu two                                                                                               $80.00
                                                                                                   per person $80 .00
Selectio n of continental rolls

C old selection
Braised pork belly in star anise and cinnamon wit h chilli and vinegar salsa
Char siew beef wit h mixed garden salad
Tomato and bocconcini salad with eggplant calabrese, capers and pine nuts
Assorted antipasto platter wit h duo of melo n
Makimono sushi selection with pic kled ginger and wasabi
Smoked salm on with capers, onion and condiments

Salad selection
Baby cos lettuce with Creole chicken, shaved parmesan, eggs, garlic herb croutons and Caesar dressing
Thai seafood salad with coriander and lime dressing
Morrocan spic ed lamb with chickpea salad and mint dressing
Royal blue potato salad wit h gherkin, onio n & mustard dressing
Pesto marinated Mediterranean salad with fetta cheese
Mixed salad leaves wit h garlic balsamic vinaigrette and honey mustard dressing
Fussilli pasta with mushroom, pancetta and walnut

        station
Carving station – chef in attendance
South West lamb racks in mustard and garlic, red wine jus
Roasted loin of veal with mix ed mushroom sauce

Hot selection
Spicy tomato bisque with three cheese crouton
Steamed barramundi fillets with fragrant rice and wasabi aioli
Wok fried king prawns with Asian vegetables and fried rice
Roast turkey on potato and pumpkin with cranberry Jus
Slow roast muscovy duck breast, cous cous with orange sauce
Beef fillet on roasted rosemary potatoes with onio ns and steamed vegetables
Roast pork in sumac spices on roasted pumpkin and WA apples
Linguini with a choice of (please select one)
          prosciutto and onio n
          pesto and sun dried tomatoes
          porcini mushroom and basil

Dessert station
Melon salad in maple syrup
Paris Brest – choux pastry filled with a pastry cream and dusted with icing sugar
Aloha cheesecake
Assorted French pastries
Tiramisu with espresso coffee and Savoiardi biscuit
Cassis cake
Creme brûlée
Le Tropicana

Freshly brewed coffee and selection of teas

Minimum 50 guests

5
                                                               Prices effective August 2010 and are subject to change at management’s discretion.
                                                                                                                        All prices inclusive of GST.
Dinner continued
Buffet menu three                                                                                    per person $95.00
Cold selection
Selectio n of continental rolls
Smoked salm on with asparagus and horseradish cream
Smoked cod with tomato & pineapple achar
Spiced chicken with chickpea and mint dressing
Selectio n of sushi, sashim i with sasaki of carrot and daikon
Chinese duck with plum sauce, spring onion and cucumber
Prawn nicoise salad

          delicacies
Miniature d elicacies
Vietnamese prawn and vegetables in rice paper
Seared tuna with seasoned seaweed and tobiko
Salmon crepe roulade wit h caper crème fraiche

Salad selection
Chicken cobb salad, with blue cheese, garlic crouton, bacon, mustard dressing
Snow pea, baby corn, shitake mushrooms, bean sprout with ginger and shallot sesame dressing
Mixed salad leaves wit h garlic balsamic vinaigrette and honey mustard dressing
Thai seafood salad with lim e and coriander dressing
Baby beetroot, fennel and orange salad
Tomato and bocconcini salad with eggplant Calabrese, capers & pine nut

C arving station – chef in attendance
Peppered turkey breast wit h cranberry and red wine jus
Slow roasted pork loin wit h black olives, garlic and field mushrooms and bell pepper sauce

Hot selection
Fillet of venison served on crusted potato creamy spinach with wild berry jus
Seared beef fillet on sweet potato mash and green beans with king prawns
Steamed red emperor served with prawn wontons, Chinese vegetables wit h shellfish bisque
Roasted Chinese Peking duck served on wilted Asian greens and Jasmin rice wit h plum sauce
Pan-fried Tuscan chicken breast, chorizo sausage risotto, tomato compote
Sweet potato gratin
Ravio li with creamy mushroom, bacon

Dessert selection
Normandy tart - apple flan tart
Sticky date pudding, vanilla anglaise sauce
Cappuccino mousse in a cup, amaretto biscuit
Panna cotta served with berry compote
Assorted French pastries
Apple and cinnamon Jalo usie wit h vanilla angalise
Compostelle - vanilla butter cream, rum raisin and chocolate mousse
Assorted mousse cake
Selectio n of homemade ice cream served with condiments
Chef’s selectio n of mini financier
Fresh fruit salad with cointreau syrup
Summer trifle

Minimum 50 guests
6
                                                                 Prices effective August 2010 and are subject to change at management’s discretion.
                                                                                                                          All prices inclusive of GST.
7
    Prices effective August 2010 and are subject to change at management’s discretion.
                                                             All prices inclusive of GST.

				
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