$55.00 per person

Prices GST Inclusive

School Formals Menu

Entree

Italian Antipasto: assorted continental meats with artichokes, sun dried tomatoes, roasted capsicum, eggplant, olives & Roma tomatoes

Lasagna: authentic homemade lasagna served with a traditional beef Bolognese sauce

Cannelloni: ricotta and baby spinach, topped with a Napolitano Sauce

Penne fume: sautéed bacon and spring onions in a creamy tomato sauce

Traditional Prawn cocktail: three (3) king prawns served on shredded lettuce, cocktail sauce & lemon

Salmon Tiane: a layered stack of smoked salmon with avocado & crab meat

Smoked Tasmanian Atlantic Salmon: served with Aeolian capers, spanish onion rings & dill sour cream

Vol-au-Vents: chicken and farmed mushrooms

Cold Seafood Plate: freshly Shucked Oysters, balmain bugs, king prawns, smoked salmon, octopus salad & avocado (+3)

Prawns on horseback: prawns wrapped in bacon topped with seeded mustard sauce served on a bed of rice

Salad of mixed greens: feta cheese, semi-dried tomatoes, olives, capsicum with your choice of either marinated lamb or chicken strips

Tasmanian Scallops Bomboniere: scallops & smoked salmon in filo pastry served on a bisque sauce

Chicken Caesar salad: cos lettuce tossed with bacon, chicken strips and avocado finished with parmesan cheese shavings

Main

Veal: pan fried with button mushrooms in a light white wine jus

Veal Saltimbocca: veal escalopes topped with prosciutto served on a bed of mash finished with a light wine jus

Veal Parmigiana: crumbed veal topped with eggplant, tomatoes, and mozzarella cheese

Rib Eye Fillet Steak: served with creamy mash, field mushrooms and slow roasted tomato with your choice of either: green pepper corn sauce, dianne sauce, port wine jus, red wine jus or mushroom and garlic jus

Fillet Mignon: tender beef fillet, wrapped in bacon & served with a mushroom and red wine sauce

Chicken breast: served with truffle mash, asparagus and grain mustard sauce

Chicken Parmigiana: crumbed chicken topped with eggplant, tomatoes, and mozzarella cheese

Deboned Stuffed Chicken Breast: wrapped with prosciutto stuffed with camembert cheese, sun-dried tomatoes, finished in a light wine jus

Lamb Rump: slowly cooked lamb rump served on a bed of roasted Mediterranean vegetables topped with a light jus

Barramundi Mediterranean: boneless fillet topped with fresh tomato, roasted capsicum, tomatoes, olives and herbs

Barramundi Marakesh: served with currants, pine nuts & caramelised onions

Dory fillet surprise: wrapped in filo pastry with prawns & avocado served on a bisque sauce

Yellow Fin Tuna Steak: with chick peas, artichoke hearts, leeks and topped with a romesco sauce

Salmon Port & Lime: atlantic salmon fillets served with a suprising lime & port sauce

Dessert

Bomba Alaska Flambé: "The Show"- performed the Panorama way

Crème brulée: infused with Frangelico hazelnut liqueur, served with Italian biscotti

Profiteroles: filled with Bailey infused cream topped with hot chocolate sauce

Lemon tart: served with citrus liquored mascarpone cream and liquored berries.

White Chocolate & Raspberry Cheesecake: served with fresh cream and fruit coulis

Home Made Tiramisu: Italian sponge fingers soaked in coffee and liqueur layered with mascarpone cream topped with Dutch cocoa.

Cuore Matto: heart shaped vanilla ice cream with a strawberry centre, coated in white chocolate, topped with strawberry coulis.

Strawberry Romanoff: crisp tulip basket filled with strawberries marinated in Tia Maria, topped with coffee gelato.

Sticky Date Pudding: served with hot butter scotch sauce

Hot chocolate pudding: served with hot white chocolate sauce

Fresh Seasonal Fruit Plate: chef's selection of fresh mixed fruit

Chocolate Mousse: served inside an Italian canoli with fresh cream and a strawberry

Lemon Sorbet: served with Italian biscotti topped with limoncello, Italian liqueur

Extras

Platters of fresh king prawns (2) & kilpatrick oysters (2): $5.00 per guest

Antipasto platters: $5.00 per guest

Individual antipasto: $8.00 per guest

Cheese platters: Chef's selection of cheeses, dried fruits and crackers; $8.00 per guest

Individual fresh sliced fruit platters: $5.00 per guest

Mixed Italian pastries: $3.00 per guest

All meals with plus sign next to it indicates a surcharge of the number in price per guest, e.g. (+3) means a additional $3.00 per guest

Vegetarian Meals

Vegetarian lasagna: authentic homemade lasagna vegetarian way served with napolitana sauce

Fusilli eggplant: spiral pasta with eggplant a fresh tomato sauce

Vegetarian antipasto: deluxe antipasto of artichokes, sun-dried tomatoes, eggplant, roasted capsicum & roma tomatoes

Vegetarian stack: eggplant, sun-dried tomatoes, olives, rocket & pesto, served on a bed of creamy mash

Vegetarian parcels in filo-pastry: eggplant, sun-dried tomatoes, olives, rocket & pesto wrapped in filo-pastry