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KOOYONG LAWN TENNIS CLUB FUNCTIONS & EVENTS MENU LUNCH & DINNER MENU

Lunch & Dinner Menu

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Lunch & Dinner Menu

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Page 1: Lunch & Dinner Menu

KOOYONG L AW N T E N N I S C L U BFUNCTIONS & EVENTS MENU

LUNCH & DINNER MENU

Page 2: Lunch & Dinner Menu

LUNCH/DINNER MENU ONE

20pax Minimum

Canapés3 Canapés per person

$12.00 per person3 hot or cold food items

4 Canapés per person $15.00 per person

4 hot or cold food items

LUnCH OpTIOns 2 Courses

$55.00 Per Person

3 Courses $65.00 Per Person

DInnER OpTIOns2 Courses

$60.00 Per Person

3 Courses $70.00 Per Person

Begin your lunch/dinner with a selection of mouth-watering canapésavailable when ordered as an accompaniment to a lunch or dinner menu

please select from either the hot or cold canapés below

cold canapésVietnamese rice paper rolls served with nam prik sauce

Cherry tomato & bocconcini skewers with basil pesto

Savory cone filled with crab & coriander salad

Crustless chicken & cucumber finger sandwiches

Chicken liver parfait on crout with a red onion mint jam

Peking duck rolls with cucumber & coriander served with hoisin dipping sauce

hot canapésGourmet mini pies with house made tomato relish

Prawn twisters, with soy & chilli dipping sauce

Beef empanadas with tomato salsa

Chicken & coriander spring rolls served with nam jim dipping sauce

Tandoori chicken skewers with mint raita

Spinach & feta tartlets topped watercress & shaved pear

entréeFresh corn veloute with West Australian blue swimmer crab topped with shaved fennel and salmon caviar

Minestrone alla Genovese slow cooked vegetable soup with smoked ham hock, risoni pasta topped with fresh basil pesto

Ravioli of chicken and watercress with parsnip puree, petit Waldorf salad and champagne burre Blanc

Roasted shallot tart tatin topped with a salad of Yarra Valley Persian feta, heirloom carrots, golden beets and toasted walnuts

Tartar of sashimi grade ocean trout with traditonal condiments, avocado puree, salmon caviar and house made music paper

Fresh potato gnocchi pan seared with slow cooked cherry tomatoes and ligurian olives topped with fresh ricotta and salsa Verde

Pan seared ocean trout with cauliflower puree, steamed green asparagus and sauce verge

House made duck and pistachio terrine with sugar cured duck breast, pickled cocktail onions, celeriac remoulade, Melba toast and tarragon mustard

Carpaccio of Angus eye fillet with pickled shimiji mushrooms, ligurian olives, shallot rings, watercress and hand rolled grissini sticks

Vietnamese style salad of king prawns, green mango, papaya, fragrant herbs, rice noodle and young coconut dressed with a sweet nuoc nam dressing

Page 3: Lunch & Dinner Menu

main courseFresh Herb and pinenut crusted barramundi served on a slow roasted tomato and basil risotto

Crisp skinned New Zealand king salmon on a pumpkin and cardamom puree, saffron and crab tortellini, white asparagus and fennel veloute

Pan roasted rockling on mughrabi cous-cous with raisin, parsley, honey and light coriander and tomato infused broth

Black Angus beef fillet topped with café de Paris butter braised cavolo Nero, potato fondant and red wine jus

Pot roasted Gippsland lamb with sage gnocchi, green peas, bacon lardons and salsa Verde

Oven roasted lamb wellington served with wilted spinach confit of shallots and port wine jus

Twice cooked pork belly on braised lentils topped with cottechino sausage, watercress and pan fried quail egg

Free range chicken breast filled with buffalo mozzarella and wrapped in prosciutto, oven baked and served with a scillian braise of stewed peppers, salted capers and cannellini beans

Crispy skinned corn fed chicken breast, pumpkin puree, wilted spinach, bread sauce and chicken jus

Roasted pumpkin and spinach tortellini with sage nut butter, toasted pinenuts steamed asparagus and shaved truffled pecorino

sharing dishesplease select 1 of the following for the table Oven roasted sweet potato, and Japanese pumpkin topped yoghurt and dukka

Creamy mashed potato

Herb roasted seasonal vegetables

Garden salad with champagne dressing

Roasted kipfler potatoes with garlic confit and rosemary

Steamed green vegetables with French butter and toasted almonds

Macaroni and cheese

dessert trioplease select 3 of the following

Dark chocolate terrine with roasted strawberries

Vanilla panna cotta with poached mandarins

Flowerless orange cake with orange curd

Baked cheesecake with blueberry jam

Lemon tart with vanilla ice cream

White chocolate pot du crème with raspberry jelly

Ginger brulee with orange and mint salad

larger dessert optionSticky date pudding with poached dried fruits and vanilla ice cream

Flowerless chocolate pudding with roasted strawberries and vanilla ice cream

Baked cheesecake served with blueberry jam and vanilla ice cream

Warm orange cake served with orange curd and an orange and mint salad

petit foursomething to finish off the meal additional $3.00 p/p

A selection of delicate sweets – chef’s choice to the table, served with coffee/tea

Page 4: Lunch & Dinner Menu

LUNCH/DINNER MENU TWO

20pax Minimum

Canapés3 Canapés per person

$12.00 per person3 hot or cold food items

4 Canapés per person $15.00 per person

4 hot or cold food items

LUnCH OpTIOns 2 Courses

$65.00 Per Person

3 Courses $75.00 Per Person

DInnER OpTIOns2 Courses

$70.00 Per Person

3 Courses $80.00 Per Person

Begin your lunch/dinner with a selection of mouth-watering canapésavailable when ordered as an accompaniment to a lunch or dinner menu

please select from either the hot or cold canapés below

cold canapésVietnamese rice paper rolls served with nam prik sauce

Cherry tomato & bocconcini skewers with basil pesto

Savory cone filled with crab & coriander salad

Crustless chicken & cucumber finger sandwiches

Chicken liver parfait on crout with a red onion mint jam

Peking duck rolls with cucumber & coriander served with hoisin dipping sauce

hot canapésGourmet mini pies with house made tomato relish

Prawn twisters, with soy & chilli dipping sauce

Beef empanadas with tomato salsa

Chicken & coriander spring rolls served with nam jim dipping sauce

Tandoori chicken skewers with mint raita

Spinach & feta tartlets topped watercress & shaved pear

entréeFresh Yarra Valley Persian feta cigar with beetroot relish and a salad of roasted heirloom vegetables, watercress, grilled artichokes and candied walnuts

Tortellini filled with blue swimmer crab and prawn mousse, light crab bisque, vegetable spaghetti and salmon caviar

Gravlax of New Zealand Atlantic salmon served with cream fraich, watercress, pickled baby cucumbers and Melba toast

Pan seared coffin bay scallops parsnip puree, chorizo sausages, salmon caviar and young celery

Game terrine with piccalilli, balsamic onions, cornichons and toasted sourdough

Raviolo of chicken and porcini mushroom with green pea puree and topped with a salad of watercress, crisp pancetta and toasted hazelnuts

Apple cider braised pork belly topped with a salad of wild rocket, pear and guanchalli and crackling

Vittelo tonnato, poached veal with tuna mayonnaise and a salad of watercress, Spanish white anchovies roasted artichokes and baby salted capers

Page 5: Lunch & Dinner Menu

main courseHerb crusted veal cutlet served with saffron gnocchi and a fricassee of green peas and oyster mushrooms

Oven roasted lamb rack with braised shoulder pitivier, tarragon jus, wilted spinach and white asparagus

Twice roasted duckling with potato fondant, sautéed cavalo Nero and a sour morrelo cherry sauce

Oven roasted eye fillet wrapped in bacon served with potato gratin, confit shallots and chargrilled asparagus

Oven roasted kingfish with saffron angel hair pasta, lentil ragu chargrilled king prawn and a light champagne buree blanc

Ballantine of free range chicken filled with chicken and thyme mousse, ravioli of porcini mushrooms with roasted Brussels sprouts, bacon lardons and fresh thyme finished with a light chicken jus

Crisp skinned ocean trout herbed pappardelle, chickpeas, wilted spinach and spinach and horseradish veloute

Tortellini of potato, rocket and mint served with tomato braised cavolo Nero and truffled pecorino

sharing dishplease select 1 of the following for the table Oven roasted sweet potato and Japanese pumpkin topped with yoghurt and dukka

Creamy mashed potato

Herb roasted seasonal vegetables

Garden salad with champagne dressing

Roasted kipfler potatoes with garlic confit and rosemary

Steamed green vegetables with French butter and toasted almonds

Macaroni and cheese

dessert trioplease select 3 of the following

Dark chocolate terrine with roasted strawberries

Vanilla panna cotta with poached mandarins

Flowerless orange cake with orange curd

Baked cheesecake with blueberry jam

Lemon tart with vanilla ice cream

White chocolate pot du crème with raspberry jelly

Ginger brulee with orange and mint salad

larger dessert optionSticky date pudding with poached dried fruits and vanilla ice cream

Flowerless chocolate pudding with roasted strawberries and vanilla ice cream

Baked cheesecake served with blueberry jam and vanilla ice cream

Warm orange cake served with orange curd and orange and mint salad

petit foursomething to finish off the meal additional $3.00 p/p

A selection of delicate sweets – chef’s choice to the table, served with coffee/tea

Page 6: Lunch & Dinner Menu

LUNCH & DINNER BUFFET MENU

30pax Minimum

3 COURsE BUFFET $60.00 per person

pREMIUM BUFFET Add $12.50 per person

entrée selectionsGravlax of ocean trout with horseradish cream, capers & pickled red onion

Antipasto platters with cured & smoked meats, seafood, pickled vegetables & olives

Selection of seasonal dips, served with toasted flat breads & dukkah

Zucchini, watercress & goat’s curd frittata, topped with red onion jam

Gourmet sushi & sashimi with wasabi, pickled ginger & soy

salad selectionsserved with EntréesSmoked chicken, apple, walnut & celery salad, with champagne dressing

Russian potato salad with spring onions & coddled egg

Traditional Greek salad with Yarra Valley Persian Fetta

Strozzapetti pasta salad with slow roasted cherry tomatoes, asparagus & peppered Boursin cheese

main selectionsHerb crusted Atlantic salmon with tomato braised green beans

Traditional butter chicken with pappadums & mango pickle

Slow cooked lamb & vegetable navarin

Herb & potato gnocchi with roasted cherry tomato sauce, Ligurian olives & fresh ricotta

Herb & horseradish crusted Gippsland grain fed porterhouse

Selection of steamed green vegetables

Saffron basmati rice with fried shallots

dessert selectionsSelection of cakes, slices & pastries, served with mixed berry coulis & mascarpone cream

Seasonal fresh fruit platter

Tea and coffee served with chocolate mints

Page 7: Lunch & Dinner Menu

premium Buffet selectionChoose an additional 3 itemsSeafood platters with fresh oysters, prawns, mussels, crabs & bugs, with traditional condiments

Whole baked salmon filled with fresh herbs, fennel & lemon, served with lemon beurre blanc

Herb baked snapper fillets with crushed potatoes, fresh herbs, tomato & lemon

Roasted & boned leg of lamb, seasoned with garlic & rosemary, served with mint jam

Grain fed eye fillet of beef wrapped in herbs & prosciutto, roasted & served with red wine jus

Page 8: Lunch & Dinner Menu

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