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Affordable yet Professional Catering

Christmas Buffet Dining

RaCC - Hat

 


Base Menu Option

One Carvery, one main, two sides, two salads and two desserts

$35.00 per person

Optional Extras of

Vegetarian Option, Mains, Salads and Desserts

$1.50 per person


Included in all options:

Baker’s baskets of gourmet breads with butter

High quality cutleries


Please note that the menu does not include:

 Tea & Coffee


Buffet table and table cloth, please ensure these are provided


From the Carvery

 

 Honey glazed ham on the bone

Served with seed grain mustard and gravy

New Zealand’s first class Lamb leg

With thyme & garlic, Served with minted grav


Mains from the buffet

 

Salmon Medallions

Dusted with Lemon pepper seasoning andserved with champagne beurre blanc

Chicken tandoori

Tender chicken drums marinated and baked in tandoori spices

Seafood Mornay

A selection of seafood poached in a creamy white wine sauce


Vegetarian Options

 

Mediterranean lasagne

Layers of grilled vegetables sandwiched between pasta sheets finished with a rich tomato basil sauce top with mozzarella


 Side Dishes

 

Gourmet potatoes

Boiled potatoes flavoured with creamy mint sauce

Medley of seasonal vegetables

Fresh seasonal vegetables steaming hot liaison with butter

Roast pumpkin

Pumpkin flavoured with nutmeg and sage and roasted till golden

 Roast kumara

Sweet potato flavoured with lemon pepper seasoning and roasted till golden

Minted peas

flavoured with creamy mint sauce

Honey glazed carrots  

Lightly-steamed baby carrots, then glazed in butter, orange juice and sugar

 


Salads

 

Garden green salad

Assorted garden greens topped with shredded vegetables and dressed with house dressing

Waldorf salad

Fresh apples, celery, and walnuts, dressed in mayonnaise

Egg and celery salad

Creamy egg salad with celery, spring onions, bell peppers dressed in a light curry mayonnaise dressing

Greek salad

A rustic salad consisting of pieces of tomatoes, cucumbers, onion, feta cheese, and Kalamata olives,

seasoned with salt, oregano, and dressed with olive oil and red wine vinaigrette

Tropical pasta salad

Fruity, coconut flavoured pasta salad with Cucumber, Peppers, raisins, and pine nuts


Desserts

 

Steam pudding with brandy sauce

English Trifle

Mini Pavlova

Small decedent pavlova served with raspberry coulis and Chantilly cream

Tropical fruit salad

Fruits of the season, diced to bite sized pieces immersed in orange juice syru

 Carrot Cake

Sweet and moist spice cake, full of carrots and toasted nuts, covered in cream cheese icing

Chocolate mud cake

Layers of dark chocolate ganache and chocolate fudge frosting

Brandy snaps

A light cannoli-like cylindrical cookie filled with Chantilly Cream