Eats Catering - Cocktail Menu
Cold Selection
- Platters of cocktail sandwiches with assorted fillings.
- Examples: Chicken and avocado;
- Virginian ham with grain mustard and sprouts;
- Smoked salmon and cucumber.
- Crisp baguette croutons topped with:
- Rare roast beef and glazed onions
- or fresh tomato, goat curd and basil
- or rare chargrilled tuna with salsa verde
- or Vitello tonnato.
- Tartare of Beef on Four Leaf rye bread.
- Woodside Charleston with muscatels and Botanic walnut bread.
- Springs smoked salmon with pickled cucumber and horseradish yoghurt.
- Apple, walnut and blue cheese on pumpernickel.
- Woodside goat cheese, chargrilled eggplant and roast capsicum on
olive bread.
- Crudites with guacamole.
- Lavosh with smoked salmon pate.
- Platters of dolmades with a yoghurt dipping sauce.
- South Australian oysters
- Served natural
- or Kilpatrick
- or with Lime, coriander and shallot dressing
- or with wakame and springs salmon roe
- or Oyster shooters (Bloody Mary).
- Sushi rolls with cured salmon and vegetarian.
- Smoked salmon on tortilla.
- Soy and lime braised duck and vegetable cold rolls.
- Hommus, Eggplant or Tzatziki dip with pita bread.
- Smoked kangaroo fillet with Virginia olive tapenade.
- Tommy ruff fillets with pesto and preserved lemon in vine leaves.
- Sweet potato and avocado salsa on crisp Botanic bread.
- Seasonal vegetable frittata with roast garlic and Brie dip.
- Egg and spinach roll with plum dipping sauce.
Hot Selection
- Bruschetta topped with
- fresh tomato, pesto and parmesan,
- or tomato, tapenade and cheese.
- Baked capsicum, fetta and onion tart.
- Local crab, corn and Parmesan cake.
- Shots of mushroom and marjoram soup.
- Thai fish cakes with carrot and lime salad.
- Profiteroles with smoked trout pate.
- Leek and mushroom filo parcels.
- Profiteroles with three cheeses and herbs.
- Chicken and Thai green curry cakes with lime/ chilli sambal.
- Crispy herbed polenta with roasted tomato and pesto.
- Freshly baked pizzas with a variety of toppings.
- Spicy chicken wontons with a sweet soy dipping sauce.
- Chicken or beef satays with a peanut dipping sauce.
- Crispy mushroom risotto with boccocini and salsa verde.
- Curried vegetable samosas with raita.
- Italian rice balls (suppli) with a spicy tomato dipping sauce.
- Vegetable pakhoras with a sweet chilli dipping sauce.
- Vegetable and vermicelli noodle spring rolls with a sweet chilli
dipping sauce.
- Hand made Falafels (spiced chickpea fritters) with smoked eggplant
dip.
- Fresh crumbed fish fillets with a caperberry mayonnaise.
- Indian dal fritters with eggplant and tomato chutney.
- Prawn, ginger and spring onion fritters with ponzu sauce.
- Spanakopita (Fetta and spinach filo triangles).
- Grilled Greek sausages.
- Oyster and roast garlic tartlets.
- Crumbed artichokes with smoked capsicum dip.
- Spiced lamb and tomato boreck.
- Onion and roast tomato boreck.
Further information
|
