Christmas Menu
Christmas Menu Options - 2009
Christmas parties are a time when you can relax with you colleagues, congratulate yourselves on a year's good work and have fun. We have the menu, the wine list and the time and place for you.
The menu items below can be used in conjunction with existing Cocktail, buffet and dinner menus
Cocktail Parties - Canapés - Finger Food
Cold Selections
Tomato, basil and goats cheese curd tarts
Duck , orange and watercress forks with chilli mint sauce
Mushroom and braised cavalo nero on bruschetta
Baked baby potato skins filled with gorgonzola, rocket & mustard fruits
Proscuitto and rocket forks with balsamic sauce
*Oysters served natural in spoons with lemon vinaigrette
Hot Selections
Atlantic Salmon skewers with asparagus & dill omelet & chive dipping sauce
Mustard roasted beef on potato rosti with cranberry jelly & rosemary
Zatar scented turkey on a chickpea, tomato bean salad in a spoon
Chicken empanadas flavoured with chilli and tomato chutney
Pastry bon bons filled with asparagus and camembert cheese
Panko crumbed potato croquettes filled with mushroom butter, topped with red cabbage compote
Lamb, zucchini, vine leaf and feta skewers dusted with sumac & yoghurt dipping sauce
*Prawns wrapped in spring roll pastry brushed with garlic & chilli butter
Dessert Selections
Baby fruit tartlets with crème patissiere
Kahlua & white chocolate mousse in dark chocolate cups
Blue cheese mousse on a pastry flouron with poached pear
Flourless orange cake with candied orange peel & cream
Mini cheese cake topped with fresh berries
Christmas Buffet
Menu Suggestions 2009
Entrée:
1/ Frittata of bacon, fresh ricotta, parmesan and summer greens.
2/ Spinach and cream cheese roulade filled with oyster mushrooms.
3/ Duck confit and potato terrine with cornichons, Dijon mustard and toasted brioche.
4/Smoked salmon on spring onion piklets topped with crème fraiche.
5/Warm open pie filled with a tomato, red onion and avocado salsa topped with thyme marinated fetta and cracked black pepper.
6/Oysters 6 Pacific oysters served natural with a red wine vinegar dipping sauce and lemon wedges
Mains:
1/Orange roasted Tasmanian salmon with a yoghurt and caper sauce
2/Roast turkey breast filled with a garlic sourdough seasoning, served with a cranberry, port and rosemary sauce
3/Rare roasted beef tenderloin with a red wine sauce, mustard roasted potatoes, green beans and fresh sage
4/Cocoa & spiced slow roasted pork with onions and apple sauce
5/Salad rouge of tomatoes, red onions, beetroot, carrots and red capsicum on a saffron potato cake
N.B. All the mains are served with seasonal vegetables/salads.
Desserts:
1/Sticky toffee pudding with caramel sauce and vanilla
ice-cream
2/Coffee chocolate roll cake with summer strawberries
3/White chocolate tiramisu trifle with spiced pears
4/Traditional individual steamed fruit puddings with a brandy custard and fresh berries.
Pricing includes tea and coffee:
$39.50 per person (can be part of Buffet Option 2)
Christmas Dinner/Lunch
Menu Suggestions for 2009
Entrée:
1/ Roasted pumpkin, mushroom and garlic tart with cabbage, parmesan pastry and an herb mousse
2/ Oysters 6 natural, served with raspberry vinaigrette, sea salt and lemon wedges
3/ Salad of Bocconcini, gypsy ham and dried figs with rocket and honey vinaigrette
4/Smoked salmon and asparagus, baby greens and blanched potatoes with a lemon dressing
5/Potato and spinach terrine with an onion and raisin marmalade, home made crisps and chive oil
6/Smoked salmon with a soft boiled egg served on a salad of baby beetroot and potato with a warm shallot dressing
7/Sweet and sour eggplant salad served with tomato fritters and lemon yoghurt
8/Chicken, pork and herb terrine wrapped in bacon served on a cous cous fritter with a radish salad
9/Warm open pie filled with a tomato, red onion and avocado salsa in a parmesan pastry topped with marinated fetta cheese
Mains:
1/Beef, prune and bacon rolls with a sweet potato gratin
2/Thai marinated salmon, grilled and served on a crisp noodle salad
3/Turkey breast filled with a sage flavoured chicken mince, roasted and served with a herb turkey jus and roasted vegies
4/Roasted pork loin with caramelised baby onions and apples on a classic potato cake and buttered greens
5/Cornbread casserole with pumpkin, mushrooms and a tomato coulis and spiced spinach
6/Chilli & garlic marinated prawns in ½ shell on a semolina gnocchi with parmesan and parsley
7/Turkey breast in a Thai style noodle salad served warm with vermicelli noodles flavoured with sweet chilli, coriander, mint and cashews
8/Roasted turkey breast rolled with chestnut and orange stuffing served on a sweet potato galette with a orange flavoured jus
9/Lemon basted Tasmanina salmon with a yoghurt and caper sauce served on a mixture of crushed peas and baby potatoes
10/Roasted eye fillet of the best beef in a chateaubriand style with a chicken liver pate wrapped in bacon, red wine sauce on creamy mashed potato
11/Slow roasted spiced pork with onions and apple sauce
N.B. All our mains are served with seasonal vegetables.
Desserts:
1/Peach and sherry tartlets.
2/Italian ricotta cake with tangy berry sauce
3/Christmas pudding ice-cream with a raspberry cherry sauce
4/Traditional individual steamed fruit puddings with a brandy custard mousse and toffee sauce.
5/Steamed Christmas pudding, brandy custard , spiced poached fruit and a vanilla shortbread
6/Christmas pudding parfait, summer berry compote with a brandy snap cigar
7/Fig, raspberry, walnut tart, mint ice-cream
8/Chocolate panacotta, crushed orange cream, white chocolate shavings and candied orange rind
9/Sour milk & raspberry cake
Costing as per Formal Dinner Menu on Web site
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Costs |
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Based on a minimum of 30 guests |
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Three course set menu - $42.50 per person |
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Select one option from each course. All guests are served the same meal |
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Two course set menu - $32.50 per person |
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Select a main course option with either one entree OR one desert |
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50/50 Three courses - $45.00 per person |
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Select two options from each course. All guests are served alternate meals |
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3 x 3 x 3 - Three Courses - $52.50 per person |
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Select three entrees, three main courses and three deserts. guests are able to choose their own selections from a specially written menu provided at the function |
Items from both these menus can be used in selections
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