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Great Alpine Food Catering in the Snow - $54 Menu |
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 | Great Alpine Food | Don't move the mountain, we come to you |
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Winter Sit-down Dinner Menu Minimum guests 8 @ $54 per person, All prices GST Inclusive
• 2 course meal available @ 50 per person minimum guests 12 - 1 entree choice,
- 1 main choice for 10 people or under, 2 mains for over 10 people (served on an alternating basis)
- 1 dessert choice.
- Includes tea, coffee & chocolates.
Staff members are charged separately at a rate of $26 per hour weekdays, $30 per hour Saturdays $35 per hour on Sundays & public holidays All staff bookings are for a minimum of four hours.
Please allow 1.5 hours either side of staff's arrival and departure time for traveling. If over-snow transport is required it is charged at cost – around $40- $50 per round trip Entrees: Soups: - Roasted tomato & red capsicum soup drizzled with cream & smoked paprika
- Minted pea & ham soup topped with mint yoghourt
- Sweet potato, coriander & red curry soup
- Potato & leek soup served drizzled with truffle oil
- Ratatouille soup topped with lashings of shaved parmesan & fresh chopped parsley
- Individual tarts topped with chargrilled vegetables & pesto & grilled with melted bocconcini
- Orange zest & cracked black pepper gnocchi served with a locally smoked turkey & orange cream sauce, topped with shredded sorrel & parmigiano
- Warm salad of chargrilled calamari with mesculin & served with a lime tartare sauce
- Local vine leaves stuffed with Spanish onion, tomato, fresh herbs and rice served with roasted red pepper & Milawa ashed chevre (goats cheese)
- Warm chicken Caesar style salad with anchovies, croutons, shaved Parmigiano and locally smoked Kaiserfleish (German style bacon)
- Field mushroom & roasted garlic Ravioli served with a spinach & locally grown chestnut sauce
- Fresh Mussles served with eschallot & white wine cream sauce
All entrees served with warm fresh dinner rolls Mains: - Pork fillets coated in macadamia nuts & wattle seeds topped with a warm mango sauce
- Chargrilled lamb fillet served with a chili lime dressing, green beans tossed in roasted garlic, fresh thyme & walnut oil & Italian style potato chunks
- Grilled Kangaroo fillet marinated in red wine & mustard served with celeriac and capers
- Rare roasted Alpine porterhouse fillet served with fresh horseradish sauce & served with a savory bread & butter Yorkshire pudding
- Local trout partially boned, stuffed with tuscan herbs & citrus, wrapped in proscuitto & served with braised fennel
- Individual lamb mini roast with a local hazelnut & lemon crust served with eggplant & preserved lemon puree
- Harrissa spiced chicken breast fillet on Moroccan cous cous & yoghourt dressing
- Lemon Saltimbocca, chicken fillet wrapped in proscuitto and flavored with lemon
- Served with a warm green bean, artichoke & mushroom salad
- BBQ Barramundi fillets served with a lime, Aussie bush tomato & coriander salsa
- Smoked salmon, dill & ricotta large ravioli with a sweet mustard & dill flavored sauce garnished with smoked salmon & served with a fresh salad of rocket & avocado
- Duck breast with Sicilian blood orange sauce served with chargrilled polenta cubes
- Spatchcock halves roasted with rosemary butter & served with a spiced cabbage & lentil salad
- Emu fillet with quandong chili glaze served with baked beetroot chunks
- Chargrilled Butterfish fillets served with a creamy pistachio, cardamom & saffron sauce with a lentil & walnut pat
All mains served with fresh seasonal vegetables, salad available on request Dessert: - Individual lime & lemon myrtle tart served with rich cream & berries
- Traditional tira misu with locally made espresso icecream triangles
- Baked chocolate ricotta cake with thick cream & berry sauce
- Trio of local Milawa cheeses served with fresh fruit & poppy seed wafers
- Caramelized pear tarts with cardamom & vanilla icecream
- Rhubarb upside down pudding served with runny custard
- Baked marscapone cheesecake with chocolate dipped strawberries
- Individual raspberry pannecotta served with Pineapple sage infused cream
- Lemon myrtle Rum Babas served with runny Rummy custard
Dessert followed by a selection of tea or freshly brewed coffee & chocolates |
