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Great Alpine Food Dinner Menu 3. |
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 | Great Alpine Food | Don't move the mountain, we come to you |
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3 Course Sit-down Dinner Menu Minimum guests 6 @ $75 per person (All prices GST Inclusive)
2 course meal available @ 71 per person minimum guests 8 Wedding cake service fee @2.60 per person applies to dessert service
1 entrée choice, 2 x main choice (served 50/50) & 1 dessert choice. 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 time either side of staff's arrival and departure time for traveling.
Number of staff required will depend on function size.
Entrees: Soups: - Hot & sour lime soup with eye fillet
- Japanese Miso soup with fresh Atlantic salmon & seaweed
- Tarragon & prawn broth
- Fresh tomato & crab soup
- Olive soup
- Locally smoked scallop kebabs served with a mango saffron sauce & wild rice
- Vermicelli noodle laksa with prawns, calamari & white fish topped with julienne of red pepper, fresh coriander & bean shoots
- Squid ink pasta with a smoked salmon, caper & fresh horseradish sauce
- Duck & proscuitto salad
- Locally smoked venison sliced very thinly & served with an onion & cranberry jam & salted capers
- Fresh Mussels cooked in a spiced coconut cream
- ½ doz Tassie oysters served in spoons with a mirin & sweet soy dressing
- Fresh Asparagus spears on a bed of steamed baby spinach topped with a coddled egg and homemade hollandaise
- Thai style salad of rare chargrilled eye fillet & Asian greens with a warm coriander, lemongrass & kaffir lime leaf dressing
- Prawn & chargrilled wonton sandwiches with avocado, cashew nut & coriander pesto
All entrees served with warm fresh dinner rolls Mains: - Local venison loin fillet roasted & served with beetroot, orange glaze & sweet potato chips
- Roast rack of lamb with a chili & fresh mint sauce accompanied by fried kipfler potatoes
- Crispy skinned marinated duck fillets served with a rich dark cherry sauce
- Grilled butterfish served with boc choy & and Asian oyster & rice vinegar sauce with wild rice and mixed seeds
- Eye fillet of local beef chargrilled with anchovy béarnaise roasted tomato relish & crispy roast potatoes
- Locally farmed salmon steaks with baked chemoula & buttered spinach infused with preserved lemon
- Cassolet of pheasant in vin santo with chestnuts & pancetta
- Seafood curry Thai style with prawns, mussels, scallops, white fish, calamari & yabbies served with steamed coconut rice, rotti & Asian salad
- Lamb back straps with limed yoghort, couscous & caramelized onion custard
- Whole local trout poached in coconut milk with Asian flavors & served with a vermicelli salad
- Turkey breast steaks topped with red grape & fresh cranberry sauce & served with steamed kipfler potatoes & brussel sprouts with sesame butter
- Roast squab with eschallot, apples, peas & mint
All mains served with fresh seasonal vegetables, salad available on request Desserts: - Caramelized nashi pear tarts with creamy Gorgonzola sauce
- Cumquat icecream cornet molds served with coconut macaroons
- Apple cointreau & bread pudding served with King Island cream
- Sweet filo cups filled with mixed berry compote served with vanilla icecream & a berry coulis
- Individual cold lemon soufflés served with a sweet lime sauce
- Local hazelnut roulade filled with chocolate brandy cream
- Locally made Blue cheese icecream served with poached quinces
- Individual summer puddings served with pineapple sage cream
- Banana meringue roulade with passion fruit cream
- Rich chocolate & liquor slice served with bitter coffee cream & toasted almond flakes
- Orange puddings with lime syrup & cardamom custard
- Cherry & chocolate cheesecake served with cream
Dessert followed by a selection of tea or freshly brewed coffee & chocolates |
