Buffet Menu 2
COLD – choice of 3
- Selection of cold charcuterie products
- Sautéed calamari & Chardonnay steamed mussels
- Roasted spicy Texan chicken pieces
- Cracked pepper sliced beef with baby spinach
- BBQ chicken with mint & coriander pesto
- Herb & garlic marinated lamb with tzatziki
SALADS- choice of 4
- Greek salad
- Caesar salad station – make your own Caesar
- Prawn & coriander pasta with creamy pesto dressing
- Green bean, sun dried tomato & Spanish onion
- Moroccan spiced sweet potato with toasted pine nuts & sesame oil
- Roasted Mediterranean vegetable salad with balsamic glaze
- Potato, sour cream & fresh herb salad
- Mixed leaf, cucumber & cherry tomato salad with verjuice dressing
- Baked baby beetroot with Tuscan spices & garlic vinaigrette
- Vegetable pasta salad with capsicum, celery, corn & carrot with whole egg mayonnaise
- Cous cous with chick peas, walnuts & red pesto
- Baby mushroom salad with crumbled feta & tarragon vinaigrette
- Fragrant basmati rice with currants, almonds & curry infused oil
- Singapore noodle salad with broccoli, fried shallots & sweet chilli dressing
- Orzo pasta with mint, feta & eggplant
HOT CARVERY
- Two ‘Chef’s Roast’ with Gravy & accompaniments
- Slow baked lamb leg with rosemary & garlic
- Roasted beef rump with Dijon mustard, horseradish & dark beer sauce
- Leg of pork with crackling, apple compote & cider sauce
- Honey, citrus & clove baked ham
- Two ‘Chef’s Hot Buffet Dishes’ plus accompaniments
- Freshly baked bread rolls & butter
DESSERTS
- A selection of cakes, pastries, fruit salad & mousses
- Selection of Pickwick Teas, Filtered Coffee & Belgium Chocolates
Minimum 40 persons $38.00 per person
