VEGETABLES AND SALADS
Baby new potatoes with mint, rocksalt, black pepper & olive oil
Rosemary and potato salad with crispy bacon, roasted red onions & drizzled with olive aioli
Platter of rocket with olives & walnuts with walnut dressing
Large green salad platter of baby leaves with a citrus vinaigrette
Platter of oven roasted zucchinis, coloured peppers, red onions, mushrooms etc
Tuscan salad of mushrooms, cherry tomatoes, olives, feta & basil
Scarlet salad of roasted red peppers, red onions, roasted beetroots, orange peppers etc
Hot fresh green beans with flaked almonds
Platters of asparagus with balsamic butter (in season)
DESSERT SUGGESTIONS
The ultimate chocolate mousse with fresh berries (this is a layered up chocolate meringue and mousse frozen pudding)
Chocolate & almond mud cakes with grilled nectarines or fresh berries
Individual white chocolate creme brulee with fresh fruit
Individual panna cotta served with raspberry coulis & fresh summer berries with ginger snap biscuit
Triple chocolate brownie with balsamic & almond strawberries
Platters of baby lemon tarts, pecan pies, raspberry tartlets, individual baby meringues, roasted nectarine tarts etc (all finger sized so guests can help themselves through the evening)
Selections of large New Zealand cheese with crackers & figs, grapes etc
------------
Freshly ground plunger coffee & selection of teas
HORS D’OEUVRES
Ginger & lime chicken skewers with coconut milk & lemongrass
Filo tartlets with guacamole & caramelised onion
Sundried tomato, feta & mozzarella tortillas
Prunes wrapped in bacon on long skewers
Blue cheese & spinach tarts
Roasted beetroot & camembert on skewers
Cherry tomato, basil & mozzarella on long skewers
Prawns with coriander & chilli
Dukkah Roasted eggplant strips with minted yoghurt
Glazed Scallops served in Asian spoons
FIRST COURSE SUGGESTIONS
Antipasto platter of:
Sundried tomatoes, black & green olives, caperberries, smoked mussels, artichokes, slices of melon, pastrami, salami, Puy lentils with lamb backstraps, red onion marmalade & minted yoghurt
Fresh herb frittata with gravlax
Hot smoked salmon on bed of garlic zucchini ribbons
Flakey tart of ricotta, tomato & rocket served warm
MAIN COURSE SUGGESTIONS
Spiced lamb rumps served warm with Thai mango & chilli sauce
Roasted Lamb racks, served with a rosemary & red wine jus
Medium rare fillets or porterhouse of beef served warm with fresh horseradish
Chicken breasts, stuffed with prunes & spinach or red peppers, wrapped in bacon and baked, then sliced into medallions
Pork loins stuffed with an apricot, olive & chilli stuffing served hot or cold
Local fresh fish, oven roasted with olive oil, lime, lemon pepper & garlic on a bed of roasted leeks
Sides of fresh South Island salmon baked with chives & vermouth and served with lime hollandaise
We always include a vegetarian option (to be discussed)