2012 Set Menus

$67 Set Menu

Your choice of one entrée, one main and either buffet style dessert or a plated option

$72 Set Menu

Your entrée selection should comprise of one entrée and one soup from the following lists, two main choices and either buffet style dessert or a plated option

$75 Set Menu

Your choice of two entrées, two mains and either buffet style dessert or a plated option

Soups

A traditional hearty minestrone soup with pasta, champagne ham, fresh basil, shaved parmesan and garlic bread

A creamy pumpkin, coconut and coriander soup with fried noodles and toasted sesame seeds with won ton crisps

Smoked chicken, vine tomato and rocket soup with extra virgin avocado oil and herb croutons

Sweet cauliflower, shallot and kikorangi blue cheese soup with fresh snipped chives and sourdough fingers

A lightly spiced singapore laksa coconut curry soup with tofu, noodles and tiger prawns topped with fried onions and bean sprouts

A cold mediterranean vegetable gazpacho soup with fresh crab and cured salmon seasoned with lemon and black pepper

A New Zealand seafood chowder with kumara and watercress served with herb and cheese bruschetta

A traditional french onion soup served with gruyere croutons and topped with a light curry sabayon

Crème vichyssoise, a cold french style soup made with pureed chives potatoes and chicken stock finished with fresh cream and fine croutes

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Entrees

Roma tomato with fresh mozzarella, basil, olive oil, nany capers, parmesan cracknel, balsamic and sea salt

Moroccan spiced chicken on hummus with harissa oil, red onion marmalade and a tortilla crisp

Szechuan pepper and sumac crusted lamb salad on a tomato and olive couscous with a minted yoghurt and honey dressing and toasted pinenuts

Horopito herb rubbed chicken on a golden kumara and rocket salad with manuka honey and passionfruit dressing

Cold poached salmon on a leek, dill and petit potato salad with horseradish sour cream and lemon herb oil

Basil and leom seared tuna on a bed of green beand, tomato, sallots, olive, potato and egg, topped with sauce remoulade

Carpaccio of beef on an old fashioned potato salad with beetroot confit and horseradish dressing

Creole spiced tiger prawn tails on a tropical fruit salad, curry aioli and roasted coconut

Juniper and vanilla spiced venison tenderloin on a poached pear and savoy slaw with a muscatel and beetroot reduction

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Mains

(All mains served with a vegetable filo parcel)

Green Herb and parmesan crusted angus tenderloin on a spiced sewwt potato gratin with caramelised mushroom jus

Pan seared angus tenerloin topped with garlic and herb king prawns on a dauphinoise potato witha tomato port wine sauce

Sage roasted supreme of chicken coated in fine herbs, stuffed with spinach, basil and subndried tomato on a pine nut pilaf with cumberland sauce

Roast breast of chicken coated in fine herbs and stuffed with feta, spinach and sundried tomatoes on an almond and pinenut pilaf with cumberland sauce

Roast breast of duck glazed in balsamic and honey, served with a golden potato and ginenger cake with morello cherry and thyme sauce

Rubbed rack of veal with roast eggplant, rosemary tomatoes and dijon mustard and garlic creamed potatoes

Rump of lamb crusted with fresh rosemary on a creamed corn and kumara crush with a cajun style tomato and vegetable ragout

Seared snapper fillets on a prawn and lemon oil mash with watercress sauce and a savoury herb tuille

Fresh Hapuka wrapped in maple smoked bacon on baked parmesan polenta with wilted greens and a lime and sesame beurre blanc

Seared fillet of salmon wrapped in filo with feta, lemon, ginger and black pepper served on a pumpkin soufflé with a light cherry tomato salsa

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Desserts

Buffet Style dessert - choose 3 desserts only from buffet menus (eg Lemon Tart, Creme Brulee & Tiramisu) OR Plated Style dessert - 1 option only

Baked lemon tart – creamy lemon tart baked in sweet pastry served with raspberry couli

Classic crème brulee – creamy egg custard slowly cooked, then glazed to create a sugar crust

Blueberry meringue parfait - crushed blueberries folded through Italian meringue and topped with toasted almonds

Tiramisu- a classic Italian dessert made with mascarpone cheese, chocolate flakes, and coffee soaked sponge fingers

Individual pavlova- topped with fresh cream, kiwifruit and seasonal fruit

Chocolate truffle cake – dense bitter sweet chocolate mousse served with a caramel sauce and a chocolate cup

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