Buffet Menu
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Hot Mains -Bacon wrapped beef sirloin, garlic mushrooms with pepper sauce -Rosemary mustard lamb rumps, charred onions with red wine jus -Chicken breast stuffed with chorizo, feta and spinach with fresh tomato salsa -Lemon pistachio crusted salmon portions on watercress capers and radish -Prosciutto wrapped pan seared fish of the day with white wine garlic sauce -Roasted rolled pork loin, sour apple salsa, crisp sage and crackling with gravy -Orange and seeded mustard glazed champagne ham with assorted condiments Cold Mains -Sliced beef sirloin, pickled beetroot and pomegranate seeds with horseradish cream -Sliced glazed champagne ham, sliced melon and poached pineapple with assorted condiments -Flaked citrus salmon on watercress, capers and radish -Sliced bacon wrapped chicken breast, charred onions and peppers with basil pesto Vegetarian Mains -Pumpkin feta cannelloni with tomato red pepper sauce and mozzarella -Spinach, artichoke and cashew filo parcels -Mushroom and parmesan arancini (2pp) Sides -Broccolini, green beans, mixed citrus and crushed hazelnuts -Potato, gruyere and garlic gratin -Roasted gourmet potatoes, sundried tomato strips and kalamata olives -Honey roasted carrots and parsnips with toasted almonds -Roasted cauliflower, seared baby leeks, spring onion and shaved parmesan -Spinach red pepper stuffed flat mushrooms with parmesan crust -Roasted kumara, capsicum and onions with fresh herbs and toasted cashews Salads -Roasted beetroot, walnut, rocket, cucumber and feta with raspberry vinaigrette -Grapefruit, orange, cherry tomatoes, pea shoots, almonds and mesclun with lemon vinaigrette -Risoni Greek salad – Tomato, cucumber, red onion, feta, kalamata olives, risoni and herbs with red wine vinaigrette -Vermicelli, sprouts, carrot, cucumber, spring onion, coriander, mint and fried onion with sesame lime dressing -Quinoa, roast pumpkin, green beans, spring onion, crushed macadamias with lemon vinaigrette -Potato salad – Roast potato, gherkin, seeded mustard, spring onion and sour cream dressing -Red cabbage slaw, fennel, mixed seeds, mixed sprouts with pomegranate dressing Desserts -Orange poppy seed cake with lemon curd cream -Individual chocolate orange tarts with cream and candied orange -White chocolate cheesecake with dark chocolate drizzle -Classic apple crumble with cinnamon mascarpone cream -Individual Eton mess – Layers of crushed meringue, cream, fresh strawberries with strawberry coulis -Dark chocolate brownie topped with ganache and hazelnut praline -Coffee cake with espresso buttercream Our buffet menus include a selection of freshly baked breads with butter Prices (including GST) $45.50 per guest Your choice of, Two mains, Three sides, One dessert $50.00 per guest Your choice of, Two mains, Three sides, Two desserts $60.00 per guest Your choice of, Three mains, One vegetarian main, Four sides, Two desserts For all enquiries, availability and a detailed proposal please email functions@inhousecatering.co.nz |
OPTIONAL EXTRAS (excl Gst)
STAFFING
-Function Manager (Minimum three hours) at $35.00 per hour
-Waiting/Bar staff (Minimum three hours) at $28.00 per hour
-Chefs (Minimum three hours) at $65.00 per hour
TABLEWARE
Cutlery and Crockery / $3.50 per person
Glassware (wine, water/beer) / $6.50 per 10
Champagne Flutes / $7.00 per 10
Tablecloths / $15.00 each
Cloth Napkins / $1.60 each
Salt and Peppers / $2.80 each
Waterjugs / $3.60 each
Carafes / $2.80 each
MISC
100 Litre Chillibins / $45.00 each
Ice / $5.00 each
Ovens / $130.00
