Buffet Menu

BUFFET MENU

 

WITH NOTICE MOST DISHES CAN BE ADJUSTED FOR DIETRY REQUIREMENTS

 

 Minimum order 10

 

Vegetarian (v) | Vegan (vg) | Gluten Free (gf) | Lactose Free (lf) |Pork (p)

 

COLD (served with bread and butter)

1 choice | $12.00 pp

2 choices | $18.00 pp

3 choices | $24.00 pp

 

Cured Atlantic salmon with bitter leaves (radicchio & witlof), baby capers and dill sour cream dressing (gf)

Antipasti (cured meat, grilled zucchini, eggplant & peppers, mixed olives, cherry bocconcini) and pesto (gf, p)

Tandoori chicken on cucumber, yoghurt and cumin salad (gf)

Nicoise Salad (seared fresh tuna, beans, olives, tomato, baby cos and soft-boiled egg) (gf, df)

Sweet & sour prawns (3 pp) on crispy Asian greens (gf, df)

Chicken, pine nut and leek frittata with mesclun salad and champagne vinaigrette (gf)

Pink roasted sirloin of beef, sliced with balsamic onions, horseradish Dijon mustard (gf, lf)

Sliced San Daniele ham, summer melon and mint salad (p, gf, lf)

Herb marinated chicken, chunky ratatouille and shaved parmesan(gf)

Harissa marinated lamb with roast pumpkin, wild rocket and orange (gf, df)

Seafood, egg noodle salad with lime dressing (df)

Marinated tofu, rice noodles and spicy greens (vg, gf)

 

WARM MAINS (served with bread and butter)

1 choice | $15.00 pp

2 choices | $22.00 pp

3 choices | $28.00 pp

 

Thai coconut chicken curry with lemon grass, lime leaves and steamed rice (gf)

Roast chicken legs with potato wedges and bbq sauce (gf, df)

Grilled chicken breast, crushed potatoes and truffle mushroom sauce (gf)

Teriyaki chicken stir fry, hokien noodles and fried shallots (df)

Slow cooked pork shoulder with roast new potatoes and red wine jus (p, df, gf)

White bean cassoulet with chorizo (p, gf, df)

Roast shoulder of lamb with sweet potatoes (gf, df)

Lamb korma curry with saffron rice and mint yoghurt

Roast garlic infused leg of lamb with cous cous and eggplant  ( lf)

Beef "Bourguignon" with mushrooms, speck and truffle mash (p)

Satay beef stir fry with broccoli, oyster mushrooms and steamed rice (df)

Satay tofu stir fry with broccoli, oyster mushrooms and steamed rice (vg)

Baked salmon with beans, olives and cherry tomatoes (gf, df)

Mustard and thyme rubbed pork loin with baked potatoes and onion jus (gf, lf)

Spicy pea,potato and chickpea curry (vg, gf)

South indian vegetable curry (vg, gf)

Red lentil, eggplant and cauliflower tagine (vg, gf)

Grilled Mediterranean vegetable bake (v, gf)

 

SALADS

1 choice | $8.00 pp

2 choices | $14.00 pp

3 choices | $18.00 pp

Crisp mixed leaves, cucumber, tomato with French dressing(vg)

Creamy potato, dill and seeded mustard (v)

Pearl cous cous, roasted pumpkin and pine nuts (v, vg)

Mixed bean salad with corn and avocado (vg)

Baby cos, shaved parmesan and soft-boiled egg (v)

Roast sweet potato, spanish onion, cashew & harissa yogurt salad (v)

Kipfler potatoes with speck, parsley and mustard dressing (p)

Tomato, basil and cherry bocconcini with balsamic dressing (v)

Traditional Greek Salad with fresh Oregano (v)

Beetroot, orange, radicchio and feta salad (v, gf)

Roasted field mushroom, asparagus, baby spinach, parmesan (v)

 

DESSERTS

1 choice | $9.00 pp

2 choices | $15.00 pp

Australian and international cheese board (4 cheeses) with quince, dried fruit and crackers

Baked apple pie with vanilla custard

Pavlova with seasonal fruits and Chantilly cream

Lemon meringue tart with berry compote

Tiramisu cheesecake with coffee anglaise

Cherry and ricotta strudel with whipped cream

 

For staff, equipment or glassware hire, see link below

http://www.sittingducks.com.au/node/95