18/06/2021
MENU IDEAS
ANTIPASTO PLATTER.
Sun-dried Tomatoes, Black Olives, Pickled Cucumber, Pink Ginger, House Chicken Brandy Pat'e, Smoked Marlin, Lemon Prawns, Marinated Mushrooms, Ciabatta Sausage, Home Made Dips and Spreads, House Breads.
BOMB BAY PRAWNS.
King Prawns from Indonesia tossed in Lime and Lemon Juice with Coriander Confetti, Brandy ,Sherry, Port, blended with a Tomato Mayonnaise on Mescaline Salad Citrus Wedges.
BEEF CAPRICCIO.
Prime Angus Eye Fillet rolled in Cracked Black Pepper and chopped fresh Tarragon Leaves served on Pickled Cucumber Ribbons, topped with Tomato Fillets , Broccini Cheese then sprinkled with infused Brandy and Worcester Sauce.
SALMON GRAVELAX.
Home Cured Rakaia Salmon served with Fennel and Caper Dip on Homemade Rye bread Caviar Sprinkles.
VEGEY FILO PARCELS.
Pickled Vegetables in Mixed Spices Laced with Rice Wine with Spinach and Garlic rolled in Filo Pastry Brushed with Butter and Golden Baked Crisp and Brown served with a Red Pepper Sauce and Sun dried Tomato and Black Olive Pesto.
SMOKED CHICKEN AIOLI SALAD.
Boneless Smoked Chicken bound in Homemade Aioli Dressing with Celery, Mixed Capsicum, Mandarin Fillets, Toasted Pine Nuts and Roasted Garlic cloves finished with Chopped Chives on mixed green Leaves.
HERB- CRUSTED PEPPCORN-LENTIL-NUT PATE.
Lentils, Cashew Nuts, Walnuts, blended with Natural Yeast and Pink Salt ,Olive Oil Fresh Lemon finished with Pumpkin Seeds, served on Homemade Vegan Bread and Orange Segments , Watercress .
CUMIN LIME CHICKPEAS.
Buttery Chickpeas, Red Onions , Cilantro, tossed with a Homemade Cumin and Lime Dressing to brighten the Palate.
VEGAN MUSHROOM STROGANOFF.
Saute'd Mushrooms with Leeks, Garlic, Thyme, Dill, simmered with Coconut Milk and Vegetable Broth, simmered and finished with Dijon Mustard, Tahini, Soy Sauce, Vegan Worcester Sauce, pasta , Paprika, Olive Oil, White Wine.
STICKY CHICKEN WINGS.
Fresh Chicken Wings marinated in Soy , Worcester Sauces , Garlic, Ginger, Lemon and Lime juice, Hoisin Sauce, Tomato Puree,
Oven Roasted Golden Brown, with Coca Cola , Brown sugar, served on Rice Pilaf with Coriander Leaves.
LAMB BACKSTRAP.
Canterbury Lamb Backstrap rolled in Fresh Herbs, Roasted Medium served on Rocket Leaves with Julienne Veg with a Tamarillo Chutney and Roast Minted Jus.
STUFFED LAMB RUMP.
Whole Lamb Rump stuffed with Nelson Scallops roasted Medium served on a bed of Roasted Winter Vegetables with Rosemary and Garlic , roast Jus , Minted Yogurht.
SALMON FILLET RAKAIA.
Rakaia Salmon Fillet Chargrilled with Lime Juice and Nelson Scallops on a White Truffle Mash, Wilted Spinach and Goats Cheese.
VENISON MEDALLIONS.
Wild Venison Medallions pan fried m/rare, with mixed Wild Mushrooms in a Madeira Sauce accompanied with Beetroot Jam sautee'd Julienne Veg on a Risotto Cake.
CHICKEN BALLINTINE.
Boneless Chicken Breast stuffed with Cashew Nuts, Red Capsicum, Diced Celery, Feta Cheese, Coriander, rolled then wrapped in Bacon, poached in Chicken Stock, left to cool in the stock, then Pan Fried Golden served on a Garlic Herb Potato Rosti
Cauliflower Puree and Cranberry Jus.
CHICKEN BREAST.
Stuffed Chicken Breast , Camembert Cheese, with Brandy soaked Apricots, wrapped in Prosciutto Ham, served on Kumara and Garlic Mash with Spring Vegetables,
POACHED ROLLED SOLE FILLETS.
Sole fillets Rolled around Green lip Mussel, Fennel tip, Poached in Fish stock , White Wine, served on Rice with a seedless Green Grapes in a Veroniqie Sauce.
BRAISED DUCK STRIPS.
Braised Duck Strips with Figs and Dates, Passionfruit and Port wine, served with Potato Gratin Toasted Cashew Nuts , Broccoli Flutes.
ROAST VEGETABLE SALAD.
Roast Seasonal Vegetables hint of Ginger, Garlic, Rosemary,blended with Coconut
Cream and Cashew Nuts, Toasted Coconut Shavings.
CURRIED CARROT AND PARSNIP SOUP.
Roasted Carrot and Parsnips blended with a hint of Red Curry Paste, Citrus, Toasted Pine Nuts, Coconut Cream, Vegetable Stock served with Homemade Ciabatta Bread.
RUBEN SANDWHICH.
Homemade Beer Bread, Shredded Silverside, Caramelised Onions, Gouda Cheese, taosted Golden served on Homemade Fries.
THAI BEEF SALAD.
Marinated Beef Strips, Ginger, Garlic, Coriander , Chillies, sauted with Red Onions Soy Sauce, Dash of Fish Sauce served on mixed Greens, Tomato wedges, Julienne Daikon , Spring Onions topped with Fried Kumara Shavings.
LAMB LOIN ON FLAT BREAD.
Marinated Lamb Loin with Garlic and Rosemary, saute'd served on Homemade Flat Bread topped with Marinated Zucchini, Olives with Tomato and Avocado Salsa.
A few ideas that can be made into canapes, entrees, mains or even served buffet style from basic to upmarket locations, portion sizes can be made to fit different price brackets or even fit into takeaway containers,
FOOD FOR THOUGHT ,, WAYNE AND TASH
