Sunday, October 10, 2010
Sunday, August 29, 2010
Tuesday, July 20, 2010
Menu Selection
Hello students. here are the choices for the menu for this year's formal. There will be a following post where you can vote for your preferences. This one is just for your information.
Entree:
Traditional Caesar salad - cos leaves tossed in Caesar dressing with crisp bacon, poached egg, shaved grada panada with paremesan crouton wafer
Thai Beef Salad - marinated roast beef tossed with herbs and vegetables seasoned with a piquant Thai dressing.
Roast seet potatoe and macadamia gnocchi - hand rolled gnocchi in a Napoli and pesto sauce with marinated feta cheese
Salt and pepper calamari with a roasted tomato salad - Persian feta, rocket and vegetables
Main:
Chargrilled chicken breast marniated with rosemary and garlic - wrapped in prosciutto served with creamy mashed potato and natural jus
Oven roasted lamb noisette - Fresh mint pesto, sauteed Swiss brown mushrooms and fondant potato pedrox sherry reduction
Barramundi fillet with citrus and herb crust - roasted chat potatos and greens with lemon butter sauce
Slow roasted beef strip loin - baked vegetables, red wine jus and horseradish cream
Dessert Buffet
No choices here prior to the event but will definately include a chocolate fountain
Entree:
Traditional Caesar salad - cos leaves tossed in Caesar dressing with crisp bacon, poached egg, shaved grada panada with paremesan crouton wafer
Thai Beef Salad - marinated roast beef tossed with herbs and vegetables seasoned with a piquant Thai dressing.
Roast seet potatoe and macadamia gnocchi - hand rolled gnocchi in a Napoli and pesto sauce with marinated feta cheese
Salt and pepper calamari with a roasted tomato salad - Persian feta, rocket and vegetables
Main:
Chargrilled chicken breast marniated with rosemary and garlic - wrapped in prosciutto served with creamy mashed potato and natural jus
Oven roasted lamb noisette - Fresh mint pesto, sauteed Swiss brown mushrooms and fondant potato pedrox sherry reduction
Barramundi fillet with citrus and herb crust - roasted chat potatos and greens with lemon butter sauce
Slow roasted beef strip loin - baked vegetables, red wine jus and horseradish cream
Dessert Buffet
No choices here prior to the event but will definately include a chocolate fountain
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