Formal Plated Dinner

Entrée
Fillet of Roasted Akaroa Salmon
on Moroccan Spiced Vegetable Fritter, Rocket and Parmesan Crisps
Sauce Beuure Blanc

Main Course
Crispy Duck with Orange and Fennel
Soya Glazed Bok Choy, Grand Marnier Dark Jus

Lamb Rump in Smoked Paprika Oil, Fresh Rosemary,
Minted Pea Puree and Pepper Sauce
Served with Olive Roasted Vine Tomato and Garlic Mash
And Bowls of Garden Salad to the Tables

Dessert
Wharekai Boysenberry Yoghurt Mousse Cake
Riesling Berry Syrup and Pistachio Biscotti,
Kapiti Manuka Honey Ice Cream

Wedding Buffet

Roasted Scotch Fillet of Beef with Cracked Pepper and Garlic
Small Yorkshires, Horseradish, Seed Mustard, Rich Cabernet Sauce

Chicken Provencal Style with Tomatoes, Portabella Mushrooms
Bell Peppers, Bacon and Fresh Herbs in White Wine
Ciabbata Croutons

Crispy Skin Fillet of Akaroa Salmon in Lemon Pepper
On Fine Spinach with Citrus Vinaigrette

Small Nadine Potatoes in Mint and Olive Oil

Green Beans with Toasted Walnuts and Butter

Orzo Salad with Feta, Asparagus Spears, Avocado
Courgettes and Moroccan Spiced Dressing

Red Cabbage Slaw with New Seasons Apples, Currants
Fennel and Cumin Vinaigrette

Mixed Lettuce Salad and Mesclun, Cucumber, Spring Onions
Cherry Tomatoes and Sunflower Seeds

Basket of Artisan Breads

Dessert
Sweet Treat Platters
Walnut Tart, Small Lemon Meringue Pies Windermere Berries
Choux Cases filled with Chocolate and Rum Mousse
Peach and Passionfruit Tarts

Entrée
Thai Beef Salad with Fresh Pineapple, Mesclun, Garlic Croutes
Peanuts, Crispy Noodles and Ginger Dressing

Main Course
Roasted Lamb Rump stuffed with Spinach
And Feta, with Italian Herbs, Grilled Ciabbata
Rich Red Wine and Parsley Sauce

Or

Chicken Breast in Parmesan Crumbs with
Portobello Mushroom
Tomato Pesto and Capsicum Puree

Main Course served with Kumara Corn Cake
And Summer Beans, Bowls of Green Salads

A vegetarian option will be available on request
for entrée and main course

Dessert
Individual Berry Cheesecake
a crisp Cinnamon Biscuit, Strawberries
Chantilly Cream

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Cocktail Party

Small Parmesan Scones topped with Tapenade
And Proscuitto

Spiced Vegetable Pakoras, Tomato Chilli Relish

Crispy Pork Belly with Apple Slaw in Chinese Spoons

Chorizo Sausage and Sour Cream on Polenta Cake

Smoked Salmon and Lemon Pickle Sandwiches

Orange and Mustard Glazed Ham
Avocado Chilli Salsa, Peach Chutney

New Seasons Asparagus and Mushroom Strudel
With Onion Jam

Old Fashioned Potato Salad with Creamy Garlic Mayonnaise
Gherkins and Italian Parsley

Mixed Lettuce Salad with Mesclun, Tomatoes
Cucumber, Spring Onions, Radish, Toasted Seeds
Balsamic Dressing

Sauté Courgettes in Local Olive Oil

Basket of Soft Breads and Rolls

Dessert
Rich Walnut and Pear Spiced Cake
Rum Caramel Sauce
Plain Yoghurt

Corporate Working Lunch

Small Lamb and Guinness Pies

Chicken Brochettes in Tamarind and Ginger

Stuffed Nadine Potatoes with Blue Cheese, Avocado
And Onion Jam

Smoked Fish and Kumara Cakes, Aioli

Apricot and Frangipane Tart

Croissants filled with Bacon, Onion Jam, Tasty Cheese
And Tamarillo Chutney

Hot Smoked Salmon and Rocket Tarts

Crispy Hash Brown Potatoes

Sweet corn and Feta Fritters topped with
Maple Syrup

Fresh Fruit Platter with Pineapple, Kiwi Fruit
Oranges, Apples and Grapes

Tea Selection and Percolated Coffee
Orange Juice, Water

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