SAMPLE MENU ONLY

CASA NOSTRA
Wedding Menu

A Selection of Hot & Cold Hors D’Oeuvres on Arrival

Entrees (Cold)

Salad of Charmoula Chicken & Tiger Prawns
On Grilled Olive Flatbread with Crisp Baby Leaves
Dressed with Lemon, Coriander & Extra Virgin Olive Oil

Salad of Peppered Lamb Loin with mixed Leaves
Drizzled with Olive Oil & Balsamic dressing

Charlotte of Smoked Salmon with Avocado & Sweet Potato Chips
served with Capers & Roast Capsicum Mayonnaise

Barbequed Quail Fillet with Mixed Salad Leaves,
Kalamatta Olives & Semi-Dried Tomatoes

King Prawns & Smoked Mountain Trout with Avocado, Mango
Crispy Garden Leaves & Red Pepper Aioli

Crab Tower – Avocado, Tomato & Crab Meat
topped with Parsnip Crisps & Curry Basil Oil

Flaked Salmon Caesar Salad with Proscuitto

Seafood Antipasto Plate – Chefs Selection of Fresh Seafood

Mille Feuille of Char Grilled Peppers, Eggplant & Zucchini
Topped with Goats Cheese & surrounded by a Red Capsicum Coulis

 

Entrees (Hot)

Scallops with a Creamy Lemongrass Coriander &
Ginger sauce with Julienne of Vegetables

King Prawns wrapped in Wanton Skins with
A Lemon Sauce & Jasmine Rice

Thai Chicken Filo Parcel
with a Cuccumber & Mint Raita

Vernicelli with Chilli, Garlic Prawns, Snow Peas
& Rocket & Almond Pesto

 

SOUP

Butternut Pumpkin Soup
with Honey Roasted Macadamia Nut Cream

Minestrone Soup garnished
with Vegetables, Pasta & Bacon

Chicken & Corn Chowder served
with Sour Cream & Chive Scone

 

Main Course

Beef Tenderloin with a Medley of Mushrooms
Soft Polenta & Spanish Onion Jam

Tasmanian Ocean Trout Fillet
served on Pea & Parsnip Mash & Salsa Verde

Medallions of Veal Fillet topped with Lobster Meat
& Hollandaise Sauce served with Asparagus Spears

Twice Cooked Duck with Chilli Jam & Port Wine Jus

Twins of the Hills
Medallions of Beef Fillet topped with King Prawns, Béarnaise & Caviar

Oven Roasted Chicken Breast wrapped in Prosciutto on Mash
with Roma Tomatoes, Asparagus & Sun Dried Tomato Sauce

Rack of Lamb served on a Sweet Potato Mash
English Spinach & Maple Jus

Prime Sirloin Steak accompanied by a medley of Roasted Onion,
Potato & Garlic with Red Wine Jus

Mediterranean spiced Salmon Fillet with Prosciutto
Pear, Walnut, Rocket & Blue Cheese Salad

 

Desserts

Baked Lemon Lime Flan with Fresh Fruit

Meringue Roulade with a duo of Fruit Coulis

Double Chocolate Torte with Berry Coulis

Strawberries Romanoff served in a Brandy Snap Basket

Crème Caramel with Marinated Fresh Fruit

Frangelico Brulee with Balsamic Strawberries

Raspberry Tiramisu with White Chocolate Anglaise

for more information contact Dale at
dale@dcc.com.au