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Paul Harrington. Manager of Melbourne Catering |
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Menus Melbourne Catering, Catering Melbourne - Catering in Melbourne...
| Canape | Canape & fork food | Forkfood | Breakfast | Breakfast Buffet | Morning/Arvo Teas | Gourmet Lunches | Buffets | Dinner | BBQ Menu |
Catering
Dinner Menu
Please select an entre, main course and dessert for your function from the following menu.
Two course $40.00
Three course $50.00
Soups.
Potato baby leek and rocket with tapenade sour cream
Roast pumpkin and capsicum with pistou
Peking duck consomme flavoued with star anise ginger and finished with asian mushroom confit
Baby pea, parsnip and double smoked gippsland ham
Entree
Chicken liver parfait with toasted sour dough bread capsicum tomato jam and truffle oil
Rare roasted beef and mango salad on a bed of Asian leaves finished with a soy ginger vinaigrette
Greek duck cakes with a salad of bitter leaves beetroot tzatziki and roasted olives
Char grilled seafood and asparagus salad with a chilli & lime balsamic dressing
Asian salad with lamb and peanuts finished with lime dressing
Pumpkin and baby pea risotto with a cream and Semillon reduction and parmesan wafers
Sauted calves livers on polenta cake with a balsamic reduction and poached tomato confit
Provincial style nicoise salad topped with seared yellow fin tuna
Roast tomato baby onion and thyme tart served with rocket and kalamatta olive salad
Fresh asparagus spears topped with meredithâs sheep fetta blue swimmer crab and finished with pesto
Quail and Chinese sausage san-chou-bau topped with fried rice sticks
Dutch ginger and star anise ravioli in a miso and shitake broth
Open Lasagne of antipasto vegetables and a tomato chilli coulis
Pumpkin gnocchi brown butter and sage sauce topped with crisp kangaroo proscuitto and shaved Parmesan
Main
Salmon fillet filled with shitake, ginger & shallots tossed in hoi sin sauce and wrapped in nori seaweed on a beetroot cake
Aged fillet of beef on wilted spinach with a potato rosti and roast garlic jus
Seared swordfish rested on ginger infused kumera mash with coconut broth and topped with a scallop salad
Cornfed chicken breast on crispy prosciutto & grilled artichoke served with white bean & sun dried tomato puree
Market fish blackened in cajun spices on corn and shallot fritter topped with a fried caper lemonette
Lamb fillets with a garlic and spinach puree
Char sui pork fillets on a bed of steamed bok choy and green beans with pinot noir jus
Indian pumpkin mushroom and eggplant curry with jasmine rice & pappadums
Chickpea and root vegetable tagine with herb cous cous & mandozi bread
Eggplant ratatouille timbale on a tomato pureeBeef fillet served with a macadamia pesto tartlet finished with a native thyme and mushroom red wine jus
Ocean trout with tomato dill hollandaise and topped with charred sweet potato & garlic chips
Chicken breast stuffed with slow roasted cashew nuts garlic onion and north african spices served on a bed of herbed cous cous with spiced tomato sauce
Oven baked duck breast glazed with thai spices served on nasi goreng finished with a mild lime leaf peanut sauce
Native stew kangaroo loin braised in native Australian flavours served on soft herbed polenta
Rack of lamb tossed in chemoula and served on a tomato & goats cheese sauce
Chicken stuffed with pesto served with a red wine reduction
Indian marinated lamb with rocket and roast tomato salad served on baby potato and pea samosas finished with a mint and a saffron yoghurt
Veal shanks with caramelized onions, sauted mushrooms, olive mash and a garlic jus topped with salsa verde
Dessert
Pashka served with ginger shortbread and caramelized seasonal fruit
Pashka served with ginger shortbread and caramelized seasonal
Banana white chocolate bread and butter pudding with creme anglaise & hazelnu icecream
Moroccan rice pudding and citrus salad
Marscapone and date tart with wattleseed icecream and drizzled with iron bark syrup
Vanilla yoghurt bavarois served with red wine poached pear
Lime and passionfruit tart with macerated berries
Bitter chocolate brulee with poached fruit and hazelnut biscotti
Sticky date pudding with caramel sauce and ginger marscapone
Layers of dark chocolate filled with white chocolate kalhua mousse and seville orange
Glazed provincial apple tart with king island cream & caramel sauce
Flourless citrus torte with caramelized oranges
Berry soup with individual chocolate parfait.
Bon appetit.
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