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Great Alpine Food Dinner Menu 2. |
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 | Great Alpine Food | Don't move the mountain, we come to you |
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3 COURSE SITDOWN MENU Minimum guests 8 @ $65.00 per person (All prices are inclusive of GST) 2 course meal available @ $56 per person (min guests 12).
Wedding cake service fee @2.60 per person applies to dessert service 1 x entrée choice, 2 x main choice ( served on an alternating basis) & 1 x dessert. Tea, freshly brewed coffee and 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 time either side of staff's arrival and departure time for traveling.
Number of staff required will depend on function size.
Entrees Soups - Japanese miso soup with fresh salmon & spring onions
- Tom Yam prawn & Asian vegetable soup with fresh coriander
- Fresh tomato & crab soup
- Bean thread combination soup with chicken, pork & prawns
- Tarragon & prawn broth
- Rich chicken broth with fresh herbs & chicken & paté parcels
- Saffron fish broth
- Basil infused tuna saté served with scordolia, lettuce greens & a green olive paste
- Thai marinated calamari tubes barbecued & served with a warm salad on crispy polenta
- Tandoori marinated fish baked & served with a fresh mint & yoghourt sauce
- Thai style rare beef salad with coriander & lemon grass dressing
- Buckwheat blinis topped with smoked salmon, mushrooms & snow pea sprouts; topped with cremé fraiché
- BBQ cajun chicken breast with pinenuts & chargrilled pumpkin; topped with a creamy paprika & chive dressing
- Marinated quail pieces with a winter leaf salad
- Crispy skinned local trout salad served warm with preserved lemon dressing
- Salad of spiced lamb, rice vermicelli & fresh basil
- Prawn, calamari & fresh mussel risotto; served with shaved parmesan
- Salad Nicoise with steamed potato, green beans, tomato, cucumber, fresh tuna steaks & anchovies topped with a caper, lemon juice & fresh herb dressing
All entrées served with fresh warm dinner rolls Mains - Charred ocean trout fillet with a mustard dill sauce served on orange infused asparagus
- Fillet of veal baked in a sundried tomato & basil crust served with an onion custard
- Carpetbag steak, served with crispy cooked chats & oyster gravy
- Roast duck breast cooked and served with a rich dark cherry sauce
- BBQ tuna steaks served with 2 tapinade's & crispy potato pancakes
- Poached salmon steaks with roasted tomatoes & onions with a sundried tomato vinaigrette
- Roasted butterflied quail on grilled zucchini & spinach with chilli jam
- Deep fried garfish coated in Japanese bread crumbs & served with wasabi mayonnaise and spiced potato wedges
- Rare roasted eye fillet of beef filed with spinach & mushrooms topped with a rich meaty sauce
- Roasted Kangaroo rump with balsamic dressing served with a baked tomato, onion & herb slice
- Morrocan lamb medallions with apricots & prunes served on a bed of cous cous
- Marinated veal cutlets with salsa verté; served with baked polenta squares & grilled vegetables
- Atlantic salmon steaks coated in cous cous & roasted; served with a tomato lime & fresh coriander salsa
- Venison loin fillet with beetroot orange glaze; served with crispy skinned potatoes
- Chargrilled sweet chilli breast of chicken served on a stack of chargrilled vegetables
- Grilled swordfish steak with olive oil & lemon
All mains served with fresh seasonal vegetables – salad available by request Dessert - Traditional Italian Tiramisu
- Apple Cointreau and bread pudding served with brandied custard
- Meringue snails filled with berries and cream
- Passion fruit tart with vanilla cream
- Flourless chocolate & apple cake served with triple cream & chocolate dipped strawberries
- Apple pancakes with Baileys icecream
- Lemon polenta cake with rosemary syrup
- Banana meringue roulade with fresh passion fruit & cream
- Cold lemon souffle with blueberry coulis & cream
- Warm spiced dates with ice cream & cinnamon biscuits
- Hot pears with creamy gorgonzolla
- Hazelnut roulade filled with chocolate brandy cream
- Pineapple bruleé cheesecake with coconut cream
- Tarte tatin with icecream
Dessert is followed by tea, freshly brewed coffee & chocolates |
