2011 WEDDING MENU SELECTION LISTS

SELECTION LISTS FOR BUFFET MENUS

Classic Canapés

Maple syrup marinated Chicken Breast wrapped in smoked Bacon
Skewered Garlic & Herb Prawns with a Salsa Verde dip
Rare Beef and Horseradish en Croûte
Smoked Salmon and Caper Mousse in a mini-filo Tartlet
Baby Curry Samosas and baby Spring Roll (complimentary)

Alternative Canapé Selection List

Scallop Spoons with Ginger & Lime                                       
Smoked Salmon & Rocket Roulade
Battered King Prawn Cutlets with Sweet Chilli                     
Pesto crusted Mushroom Caps 
Blue cheese and Walnut mousse in mini-filo tartlet               
½ shell Mussels with Pesto Crust
Pancetta & Spinach Frittata topped with Mascarpone         
Thai Beef Spoons with lemongrass & Chilli
Feta, Olive Tapenade & Cherry Tomato mini-filo Tartlet

SELECTION LISTS  for  TABLE SERVICE MENUS

Classic Canapés

Maple syrup marinated Chicken Breast wrapped in smoked Bacon
Skewered Garlic & Herb Prawns with a Salsa Verde dip
Rare Beef and Horseradish en Croûte
Smoked Salmon and Caper Mousse in a mini-filo Tartlet
Baby Curry Samosas and baby Spring Roll

Alternative Canapé Selection List

Scallop Spoons with Ginger & Lime                                       
Smoked Salmon & Rocket Roulade
Battered King Prawn Cutlets with Sweet Chilli                     
Pesto crusted Mushroom Caps 
Blue cheese and Walnut mousse in mini-filo tartlet               
½ shell Mussels with Pesto Crust
Pancetta & Spinach Frittata topped with Mascarpone          T
Thai Beef Spoons with lemongrass & Chilli
Feta, Olive Tapenade and Cherry Tomato mini-filo tartlet

ENTREES

Sake & Mirin Salmon Gravlax with Wasabi Aioli & micro-greens Salad                                 
Basil Marinated Chicken on a Baby Spinach and Bocconcini Salad with Roast Capsicum Coulis
Coconut & Lime Barbecued Beef Salad                                                                   
Peppered Lamb Fillet (medium rare), on petit Greek Salad with Tsatziki, Rocket & Pita            
Lamb cutlet served on Potato Mash with Mushroom Chutney and Rosemary Jus
Seared Scallops on petit Rosti, Rocket & Hollandaise                                                                    
Venison on Kumera with pickled Cherries and Chicory Jus                                  
Polenta Crusted Risotto Cake with Marsala sautéed Mushrooms, Semi-dried Tomatoes and Mizuno

Soups

All soups are served with fresh baguette
Creamy Tomato Soup with Basil Pesto           
Roast Field Mushroom Soup with Proscuitto  
Pumpkin Soup with Coconut & Coriander

MAINS

All Mains are accompanied by a selection of seasonal vegetables

Standard Mains 

Beef Ribeye with Portobello Mushrooms & Bacon.  Served medium-rare on Gratin with Jus and Horse Radish Cream
Chicken Breast filled with Ricotta and Basil.  Served on sweet potato cake with a creamy lemon and mild Dijon mustard sauce
Salmon Fillet on Potato Mash with Saffron Hollandaise  

Premium Mains

Duck Confit, scented with Orange and Cardamom, and slow-roasted.  On Potato Mash with Star Anise Poached Pear
Fresh Fish en Papillote (baked in paper) with Lemon, Olives, Shaved Fennel, Cherry Tomatoes and Rocket on Saffron Risotto Cake
Rack of Canterbury Lamb, served on a Pecorino Crusted Potato Cake with Mushroom Chutney and Rosemary Jus   

DESSERTS

Pavlova with Fresh Fruit Salad 
Lemon Tart with Riesling Poached Apricots, Passionfruit  Glaze & Cream         
Chocolate & Raspberry Torte with Berry Compote & Cream
Mixed Berry Cheesecake (GF) with Berry Compote & Cream
Sticky Date Pudding with Butterscotch Sauce & Cream  
Chocolate & Kahlua Torte with Berry Compote & Cream
Wedding Cake with Berry Compote & Cream