Sherbrooke Lodge Receptions Menu
Soup
o Thai pumpkin served with chicken and coriander dumplings
o Sweet potato and bacon served with mini damper
o Potato and leek served with pesto and cheese scones
o Traditional minestrone served with garlic bread
o Homemade tomato served with basil and cheese topped foccacia
o Cheesy cauliflower served with onion sticks
Entrée
o Tomato and basil tartlet served on a roasted capsicum coulis (V)
o Crumbed sesame chicken strips served on salad greens and a honey herb mayo
o Smoked salmon parcel filled with avocado, rocket leaves and fresh prawns
o Spinach and ricotta cannelloni served with traditional italian napoli (V)
o Roasted pepper eggplant and ricotta served with traditional italian napoli (V)
o Greek Lamb Salad - marinated lamb fillets served on a salad of olives, fetta, tomatoes and cucumber topped with tzakiki
o Smoked salmon, dill and ricotta ravioli
o Sesame beef salad garnished with deep fried spinach
o Macadamia crusted chicken tenderloins topped with a fresh mango salsa
o Beef satay skewers served on basmati rice topped with papadams
o Selection of asian delights - thai marinated prawn, california roll, noodle spun crab parcels, pork and prawn wonton served on banana leaves with dipping sauce
o Crispy duck served with orange segments and Asian salad
o Chicken roulade - chicken fillet filled with baby spinach, sundried tomatoes and pesto topped with a roasted pumpkin sauce
o Chicken breast filled with brie and smoked salmon topped with a light dill sauce
o Chicken fillet marinated in seeded mustard and yoghurt, char grilled and served on a fresh pineapple salsa topped with a creamy mustard sauce and deep fried leek
o Individual traditional beef wellingtons
o Crispy skin atlantic salmon served with green beans and a saffron infused sauce
o Tender eye fillet served on a caramelised shallot jus accompanied by broccoli timbales
o Tender eye fillet topped with garlic prawns and creamy béarnaise sauce
o Pork fillet florentines - pork fillet and garlic sautéed baby spinach encased in puff pastry served on pomme dauphinoise.
o Veggie filo parcel served on a tomato and basil coulis (V)
o Pumpkin and pesto risotto topped with fried baby spinach (V)
Dessert
o Citrus cheesecake served on a berry coulis with cream
o Individual lemon meringue pies served with cream and strawberries
o Smooth rich chocolate truffle torte served in a chocolate cup on a berry coulis
o Traditional sticky date pudding served with caramel sauce and vanilla bean ice cream
o Apple crumble served warm with a cinnamon anglaise and vanilla bean ice cream
o Chocolate baskets filled with fresh fruit and topped with homemade raspberry sorbet
o Peach and strawberry individual cheesecake
o Traditional tiramisu served on an amaretto anglaise
o Individual cookies and cream mousses
o Layers of white, milk and dark chocolate mousse encased in fresh chocolate cake served on a berry coulis
Extras!
o Cheese and fruit platters $4.50 p/p
All Courses served on a 50/50 basis
Changes may occur to the menu at Chefs discretion