Summer Lunch/Dinner

Formal Lunch / Dinner

Breads
o Selection of Wild Wheat and Il Forno artisan breads olive oil and house churned artisan
butter (GF bread available)


Amuse Bouche (please ask for seasonal pricing)
o Seasonal inspired by the market – please ask for options


Entrees
o Terrine of beetroot, roasted hazelnuts, Ramara cheese and tarragon (V/GF)
o Thyme gnocchi, pea puree, broad beans and shaved parmesan (V)
o Breast of duck, caramelized pineapple, duck liver bonbon and caramelized carrot puree
o Textures of Asparagus, asparagus gazpacho, pannacotta and shaved asparagus salad (V)
o Salmon crudo, fennel salad, apple, mandarin juice and green olives (GF)


Mains
o Line caught market fish, grilled fennel, citrus fruits, fine herb polenta
o Venison loin, roasted pear, faux liquorice puree and green peppercorn jus lie (V/GF)
o Hawkes Bay lamb rump, roasted heirloom new season carrots, feta and pomegranate (GF)
o Fillet of aged Angus beef, slow cooked short rib “pie”, parsnip, spinach, truffle and walnut
remoulade (GF)
o Ballotine of organic Bostock chicken, sugar snap peas, sweetcorn gnocchi and chardonnay
white raisins
o Red onion tart tatin, asparagus salad, glazed petit onions, goats cheese and walnut gribiche
(V)


Dessert and Cheese
o Baked chocolate tart with lemon mascarpone and grand marnier sauce
o Rolled pavlova, passion fruit mascarpone and summer fruits
o Vanilla cream brulee, pistachio ice cream and orange salad (GF)
o Summer fruit trifle, tonga bean custard, caramelized fruit berry and raspberry jelly
o Platters of Kapiti Cheeses, grapes, and homemade fruit paste lavosh and water crackers

Family Style Table Service

Breads
o Selection of Wild Wheat and Il Forno artisan breads olive oil and house churned artisan butter (GF bread available)


Shared entree
o Terrine of beetroot, roasted hazelnuts, Ramara cheese and tarragon (V/GF)
o Chargrilled tempeh, spring baby vegetables, pesto and kale chips (V/GF)
o Thyme gnudi, pea puree, chargrilled broccoli and shaved parmesan (V)
o Natural oysters, served naturally or with verjuice and shallot dressing (V/GF)
o Salmon crudo, fennel salad, apple, mandarin juice and green olives (GF)


Shared Mains
o Cedar roasted Akaroa salmon, maple-miso glaze and summer herb salad
o Confit of duck, caramelized citrus, star anise sauce (GF)
o Shoulder of lamb, feta, pomegranate, mint yoghurt (GF)
o Whole beef brisket smoked for 14 hours, parsnip, truffle and walnut remoulade (GF)
o Roasted Bostock Chicken, broad beans, whole roasted garlic and thyme jus (GF)
o Sweetcorn gnocchi, sugar snap peas, asparagus, shaved parmesan and chardonnay white raisins


Sides & Salads
o Heirloom tomato, pickled shallots, olive oil and sourdough wafers (V/GF)
o Mixed leaves, fine herbs and champagne vinegar dressing (V/GF)
o Coleslaw, crispy bacon and herb mayonnaise (GF)
o Brown rice salad, quinoa, toasted corn and coriander, organic olive oil dressing (V/GF)
o Steamed green summer vegetables, tomato dressing (V/GF)
o Spiced game chips, parsley aioli and aged Kapiti cheddar (V)
o Roasted new potatoes, garlic and Abbeville herbs (V/GF)
o Chargrilled broccoli, char grilled summer vegetables in a tomato relish dressing (V/GF)


Dessert Table Buffet -  (2 selections and cheese)
o Caramel glazed hazelnut passionfruit delice, mango lime sorbet
o Baked chocolate tart, grand marnier sauce, lemon mascarpone
o Raspberry chocolate custard cake and orange blossom ice cream
o Rolled pavlova, passion fruit mascarpone and fruit salad (GF)
o Vanilla cream brulee, pistachio ice cream and orange salad (GF)
o Summer fruit trifle, tonga bean custard, caramelized fruit berry, raspberry jelly
o Selection of Kapiti Cheeses, grapes,homemade fruit paste, lavosh, water crackers

Petit Fours - 
o Assorted macaroons
o Chocolate caramel éclair
o Lemon meringue tart
o Mango custard in a pavlova shell (V/GF)
o Raspberry mousse in a chocolate case (V/GF)
o Summer berry tart