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COCKTAIL MENU PACKAGES

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					                     COCKTAIL MENU PACKAGES
              Price is per person. Each item provides ONE portion per person.

      30 minutes – 4 items                                               3 hours – 12 items
         1 hour – 6 items                                                4 hours –16 items
        2 hours – 9 items                                                5 hours – 20 items

 When your event falls over a meal period, canapé items may not replace a plated meal,
we suggest upgrading to include a Cuisine Box - $12.50 per person. See following for details.


                                   C O C K T A I L MENU ONE
                                     4 portions per person
                As pa ra gu s & Fet a F r itt at a w it h S em i Sun -d r i ed T omat o .
                        H a r is sa Sp ice d Lam b & Cou s Cous Ta rt let.

                Ch i cke n & S p in ach E m p an a da w it h Ch ill i T om at o S al s a .
                        S m o k e d C o d F r itt e r w it h C ap s icu m R ou il l e .



                                    COCKTAIL MENU TWO
                                     6 portions per person
                         F re s h L o b s t e r Mou s s e on F e n n e l P al m ier .
         Large Nori Roll Selection with Soy Sauce , Wa sabi & Pickle d Ginge r .
            S ea re d S p ic y Bee f G rav al ax w ith G reen Hor se ra dis h C ream .

                T an d o o r i La m b & M int R is ot t o B al l w it h Ba ba G an ou s h .
                  Ch i ck pea F r it t er w it h T ah i n i Y og hu rt & Hone y C ar rot
                          C aramel ise d On ion & Schn appe r Tart let.



                                   COCKTAIL MENU THREE
                                     6 portions per person
                        Roast Ve get able & Hommu s Sp iral .
                L emon & G arl ic Ch ic ken w it h S moke y Eggpla nt D ip .
             Smoked Salmon on Savoury Scone w it h D i l l & D ij on D re s s i n g.

                         L am b & Ros e m ar y P i e w it h a M i n t Jus Dip .
                           S al t e d Snap p e r F r itt er w it h Lem o n A i ol i .
                                     Pe ar & Double Brie Tartlet.




                           Prices are valid until 31st December 2009.
     If your event is to be held in 2010 please allow for an estimated increase of 10%.
                     Staff and Chef Charges apply if less than 35 guests.
                              COCKTAIL MENU FOUR
                                 9 portions per person
                    Pe k in g Duc k Rice Wr a p w it h Sweet S oy D ip .
              L emon & G arl ic Ch ic ken w it h S moke y Eggpla nt D ip .
                      F re s h L o b s t e r Mou s s e on F e n n e l P al m ier .
               He r b e d P ik e l e t w it h B l u e C h e e s e & Red Wi n e P e ar.

                                  S h r im p & R i s ot t o C ro q u e t t e .
               Ve g et able S am os a wit h C i o r i ande r & Mint S amb al .
       P ol pet t in i It al i an St yle Meat B al l w it h Re d Win e T omat o Sau ce.
         Sw is s Mu shroom filled w it h G oat s Fet a & Roast ed C ashew s .
                    H an dm a de P ork , S a ge & On ion Sau sa ge Roll .


                               COCKTAIL MENU FIVE
                             9 portions total per person
                G ru ye re Pro fit e r ole w it h B ran die d Ch icken L iv ers .
                   H a r is sa Sp ice d Lam b T a rt let w ith C ous c ous .
            As pa ra gu s & Fet a F r itt at a w it h S em i Sun -d r i ed T omat o .
             He rbed Picklet wit h Blue Cheese & Red Wi ne Pe ars.

               T ha i C h ic ken & C oconut C ake w it h Swe e t Ch ill i .
            Bee f F illet & Gu inne ss G ou rmet P ie w it h Jus Re duct ion .
                 Pe anut C rust ed P r awn w it h Paw Paw Chut ne y.
             Ch i ck pea F r it t er w it h T ah i n i Y og hu rt & Hone y C ar rot .
                        S c all op Wont on w it h Ch ill i L ime S oy.


                                COCKTAIL MENU SIX
                                12 portions per person
                    Z uc ch in i, S ou r C ream & G a rl ic C h iv e F r itt at a .
                  G ru ye re Pro fit e r ole w it h B ran die d Ch icken L iv ers .
           S c all op & L eek Mou sse w it h Cav i ar on Toa st ed B aguett e .
   Vie t n a m e s e R ic e P a p e r R ol l w it h G in ge r T o fu & T o ast e d Ses am e D i p .
            St a r An i s e B e e f G rava l a x w it h G re e n H o rse r adi s h C r e am .
              Pe king Duck & Asparagus rolled in Scze chu an Crepe .

                        Ch icke n & C orn F r itte r w it h Pest o Dip .
                     Ve a l Bl anquet t e P ie w it h C a r rot P ar sn ip .
          Pe anut C rust ed P r awn w it h Paw Paw & Pum pk in Chut ne y.
           T an d o o r i La m b & M int R is ot t o B al l w it h Ba ba G an ou s h .
              Pum pk in & A l m on d Wo n t on w it h Ses am e S o y D ip .
                               Pe ar & Double Brie Tartlet.




                      Prices are valid until 31st December 2009.
If your event is to be held in 2010 please allow for an estimated increase of 10%.
                Staff and Chef Charges apply if less than 35 guests.
                              COCKTAIL MENU SEVEN
                                 16 portions per person
                  Pe k in g Duck & Orient al v eget able Wont on Cu p .
      S ea re d Sta r An ise Bee f G rav al ax w it h Gr een H o rse ra dish C ream .
               L emon & G arl ic Ch ic ken w it h S moke y Eggpla nt D ip .
       S mo ke d Oce an T rout R ol l w it h Pe st o & F res h Sp r i ng Ve g et able .
                       F re s h L o b s t e r Mou s s e on F e n n e l P al m ier .
                          G ra pe T om at o & B oc c oncin i Tartlet.
            As pa ra gu s & Fet a F r itt at a w it h S em i Sun -d r i ed T omat o .
                He r b e d P ik e l e t w it h B l u e C h e e s e & Red Wi n e P e ar.

                            Indian Beef Curry Puff.
                             Lam b Shepherds Pie.
                H an dm a de P ork , S a ge & On ion Sau sa ge Roll .
Spicy Hoi Sin Chicken Ball with Fresh Lime Sl ices and Chilli Coriander Sauce
           Pe ar & Quince Risotto Ball with Light Marscarpone Sau ce .
              Ch i ck pea F r it t er w it h T ah i n i Y og hu rt & Hone y C ar rot .
          Thai Coconut Rolled Prawn with Bertolli Bean Mayonnaise
                      C aramel ise d On ion & Schn appe r Tart let.


                               COCKTAIL MENU EIGHT
                                 20 portions per person
    Large Nori Roll Selection with Soy Sauce , Wa sabi & Pickle d Ginge r .
                 He r b e d P ik e l e t w it h B l u e C h e e s e & Red Wi n e P e ar.
          Smoked Salmon on Savoury Scone w it h D i l l & D ij on D re s s i n g.
    Vie t n a m e s e R ic e P a p e r R ol l w it h G in ge r T o fu & T o ast e d Ses am e D i p .
                     Z uc ch in i, S ou r C ream & G a rl ic C h iv e F r itt at a .
                L emon & G arl ic Ch ic ken w it h S moke y Eggpla nt D ip .
                      H a r is sa Sp ice d Lam b T a rt let w ith C ous c ous .
               Pe king Duck & Asparagus rolled in Scze chu an Crepe .
               Rare Roast Beef Roll with Pesto & Spring Ve getables.
                  G ru ye re Pro fit e r ole w it h B ran die d Ch icken L iv ers .

            Pe ar & Quince Risotto Ball wit h L i g ht Masc a rp one Sau ce .
          Sw is s Mu shroom filled w it h G oat s Fet a & Roast ed C ashew s .
                  Ve get able P ak ora w it h C or iande r Mint Chut ne y.
               Ch i ck pea F r it t er w it h T ah i n i Y og hu rt & Hone y C ar rot .
                         C aramel ise d On ion & Schn appe r Tart let.
                    Pe anut C rust ed P r awn w it h Paw Paw Chut ne y.
                   T ha i C h ic ken & C oconut C ake w it h Swe e t Ch ill i .
                        L am b & Ros e m ar y P i e w it h a M i n t Jus Dip .
                     H an dm a de P ork , S a ge & On ion Sau sa ge Roll .
        P ol pet t in i It al i an St yle Meat B al l w it h Re d Win e T omat o Sau ce.



                       Prices are valid until 31st December 2009.
 If your event is to be held in 2010 please allow for an estimated increase of 10%.
                 Staff and Chef Charges apply if less than 35 guests.
When your event falls over a meal period, canapé items may not replace a plated meal,
                    we suggest upgrading to include a Cuisine Box.


                                        CUISINE BOXES

                    Bee f T ort ell in i in a T ra dit ional Na p ol it ano S auce
         T en de r Bee f & Ch inese Ve g eta bles St ir -F r ie d w it h As ian N o odles
          Chicken & Ve getable Korma Curry with St eamed Basmat i Rice
           S p in ac h & Ric ott a Rav iol i w it h Rich T omat o & B as il C on cas se
                     Madras Beef Curry with St eamed Basmat i Rice
                            Na s i Goren g I ndones ian F r ie d Rice

                      * Ve get ar ia n Opt ions av ail able on re quest .




   TO FURTHER COMPLEMENT & ENHANCE YOUR COCKTAIL PARTY

             AUSTRALIAN & INTERNATIONAL CHEESE DISPLAY
                           I nclu s iv e of S oft , H a rd & Blue Chee ses
                 a cc om pan ie d b y a F re sh F ru it D i spl a y , D r i e d F ru it s ,
                   C r is p -b re ad s , Wa t e r C ra cke rs & Almon d B re ad.


                             DECADENT DESSERT DISPLAY
                     S e l e ct i on c o ns ist in g o f – Ha n d -m ade Pet it F ou rs ,
   Fre shl y Sl ice d Fru it , Zest y Lemon Chee secake , M oist Chocolat e Mu d Cake ,
             Crème Caramel and an Assortment o f Min i F re n c h P as t r ie s .


                              DESSERT & CHEESE DISPLAY
  Combination of the Chee se Display and Desse rt Buffet it ems specifie d abov e.




                          Prices are valid until 31st December 2009.
    If your event is to be held in 2010 please allow for an estimated increase of 10%.
                    Staff and Chef Charges apply if less than 35 guests.

				
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