Catered by Jacqueline

Smoked salmon canapé

Red onion confit blini

Beef and burgundy miniature pie with truffle mash

Salt and pepper squid with aioli

Entrée

Ocean king prawn, kaffir lime, melon salsa & coriander dressing

Seafood chowder, crusty bread and rosemary sea salt butter

Chicken and medley of mushroom crepe, leaves

Spanish chorizo, tasty cheese and onion croquettes served with bush tomato jam

Sautéed leek, roasted tomato and  triple cream brie tarts

Caramelised onion tart with a balsamic reduction and goats cheese

Traditional French onion soup, crusty bread with gruyere cheese

Chicken and pork terrine with a fig chutney, leaves

Please choose one entrée, to be served to each guest to the table

Hot dishes

Spinach and ricotta cannelloni,

House-made lasagne,or vegetarian lasagne

Scotch fillet steaks with peppercorn sauce or red wine jus

Chicken Cor don bleu , braised with white wine, cream, onions, mushrooms and fresh herbs

Frenched Lamb cutlets with rosemary red wine and seeded mustard,

Fresh Fish of the day served grilled lemon cream sauce

Seared Tasmanian salmon

Mt Barker chicken wrapped in proscuitto with a brandy sauce

Pulled pork with gravy

Beef ragout

Choice of 3 dish from the hot dishes

Hot Sides

 Potato gratin in a creamy sauce

Roasted potatoes,  baked with evoo and fresh herbs

Seasonal greens with garlic butter

Cauliflower au gratin

Caramelised pumpkin

Mediterranean baked vegetables, eggplant, capsicum, cherry tomatoes, zucchini

Choice of 2 dishes from hot vegetables

Salads

Classic Caesar salad,

French green bean and zucchini salad,

Classic German potato salad,  pickle and garlic sausage

Bushmans potato salad, bacon and egg

Gourmet Greek salad,

 Mediterranean chargrilled  vegetable salad,

Green garden salad,

Spinach and roasted roots salad

Choice of 2 salads

Dessert

Individual  banoffee Pavlovas

 Profiteroles served with warm chocolate ganache

Triple Chocolate cake , berry compote

Crème brulee

Lemon cheesecake

Choose 1 dessert

Serving of wedding cake is optional, plated with berry compote and Chantilly cream is $4.50pp

$115pp