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WEDDING MENU A Three Course Meal comprising of Entrée or Soup with a Main Course and Dessert. One or two alternatives may be selected for each course. Fresh Bread Rolls and Chef’s Selection of Three Vegetables in Season & Potatoes are served with each Main Course. A vegetarian alternative & salads are available on request. Tea, Coffee & Dinner Mints are served following Dessert. All prices are inclusive of GST. Prices range from $38.50 to $54.00 per person. HORS D’OEUVRES The following may be served with pre dinner drinks in addition to the three-course menu. HOT & COLD CANAPES Smoked Salmon with house baked crisp bread, capers and dill crème fraiche Mini Frittatas with fresh seasonal ingredients Local fish pieces with house made tartare Baby Mushrooms filled with thyme and Parmesan Tomato and Olive bruscetta Premium beef balls with plume sauce Thia style fish cakes with wasbi mayo Tandoori Chicken Skewers Baked Goats Cheese Tart with caramelized onion Shitake Mushroom Tart Tomato confit tart Vegetarian spring rolls with sweet and sour sauce Cost: $6.60 per person CHEESE & CRUDITE PLATTERS A Selection of Dips, Cracker Biscuits, Cheese & Julienne Vegetables, accompanied by Olives, Sun-Dried Tomatoes, Nuts & Dried Fruit Cost: $3.30 per person FIRST COURSE SOUP Potato and Leek Zucchini & Bacon Cream of Asparagus Carrot & Saffron Farm Fresh Hearty Vegetable Tomato & Basil Herbed Pumpkin Cream of Mushroom Tomato Consommé Chicken & Lentil HOT ENTREE Fresh Local Fish Fillet with buttered spinach, tomato & olive salsa and citrus vinaigrette Crispy skinned pork cutlet with minted pea puree and Madeira sauce White Wine Chicken Vol-au-Vent with basil vinaigrette and baby herbs Mediterranean vegetable tart with chic peas and balsamic reduction Chicken in cripsy smoked bacon with sage and orange glaze King Prawns in a French crepe with asian style salad and dressing Prime Minced Steak Lasagna with fresh herbs, neapolitan sauce, and mozzarella Smoked Chicken and Polenta Tart with baby rocket, and pesto House made Cannelloni filled with spinach, ricotta and neapolitan sauce Fresh Fettuccini with your choice of a creamy herb & chicken sauce, bacon & basil sauce or oregano sauce Garlic King Prawns with curried risotto and prosciutto Confit Leg of Chicken with french shallot tarte tatin and sweet onion veloute’ COLD ENTREE Avocado mousse and Prawn Terrine with melon salsa, smoked salmon and chef’s own sauce Seared Rare Beef Salad with radish, peas, and honey vinaigrette Worrigee House style Caesar with chicken, bacon, poached egg and parmesan Mini Seafood Platter with king prawns, smoked salmon, oysters and fresh fruit salsa Fresh asparagus with cracked pepper, garden salad and vinaigrette dressing MAIN COURSE POULTRY Pan Fried Chicken Breast with mediterranean couscous, and mango sauce Pistachio and Bacon filled Chicken Breast with thyme jus Chicken Breast wrapped in Flaky Pastry with mint yogurt Herb filled Turkey Breast with glazed ham and cranberry sauce Spinach and Ricotta filled Chicken Breast with pesto risotto and pan juices Traditional Roast chicken breast with herbed seasoningand home style gravy Chicken Parmaigiana with mozzarella and traditional tomato sauce BEEF Mustard coated Tender Loin of Grain Fed Beef with Horseradish Cream Eye Fillet of Grain Fed Beef with Red Wine Jus Old English Roast Sirloin of Beef with Yorkshire Pudding and Old Style Gravy Beef Wellington – Fillet Beef in Flaky Pastry parcels with Mushrooms & Pate 200g Reef and Beef with King Prawns and Hollandaise Sauce LAMB & PORK Rack of Lamb with Redcurrant Sauce garnished with fresh Rosemary Pork Medallions with an Apple & Cream Sauce Tender Roast Spring Lamb complimented with Mint Jelly Home style Roast Pork with old-fashioned Crackling, accompanied by Apple Sauce SEAFOOD Grilled Fillet of Fresh Local Fish with larded Smoked Salmon and Basil Veloute Coriander Crusted Atlantic Salmon Steak with Creamy Dill Sauce Barramundi Fillet with Lime and Mustard Sauce Please note: The above Seafood dishes are subject to seasonal price change and availability. |
DESSERT BUFFET WEDDING MENU BUFFET TWO CHEESE & PETIT FOURS |
| Post: 209 Worrigee Road, Worrigee NSW 2541 - Fax: (02) 4421 6566 For an information package please telephone (02) 4423 1222 or email info@worrigeehouse.com.au |