Crab cakes with Sweet Chili Sauce served with Waldorf Salad in radiccio cups and wholemeal baguettes
Individual Goat Cheese and Asparagus Quiche with Mandarin Orange and Praline Salad served with warm herb bread
Scallops with Arugula & Grapefruit Sauce with warm Cumin Cheddar Scones
Lemon Pasta with Chicken and Pine Nuts served with Artichoke and Cherry Tomato Salad
Thai Beef and Mango Salad
Chicken Tandoori Tiede Salad with warm naan bread
Fresh Tuna Tacos with Corn and Black Bean Salad
Homemade Hummus served with Crudités, warm pita bread and cracked olives
Baked New Zealand Green Lipped Mussels with pesto and parmesan
Slow-Baked Barbeque Ribs
Pepperoni and Asiago Pinwheels
Endive Spears with Smoked Salmon in a lemon-dill vinagrette
Baby New Potatoes with Sour Cream and Caviar
Sunburst Sunflower Dip with herbed crackers
Smoked Duck Breasts with Orange and Cherry Sauce served with gruyere and walnut polenta triangles, steamed asparagus and baked squash
Grand Marnier Crème Brûlée
Sea Bass with Moroccan Salsa served with almond couscous and steamed broccoli
Molten Chocolate Cakes with mint fudge sauce
Garlic and Rosemary Rack of Lamb served with feta mashed potatoes and roasted vegetables
Fresh Fruit Tartlets with lime cream
Barbecued Tenderloin Steaks with Cognac and Green Peppercorn Sauce,
smashed potatoes with garlic and parsley, barbecued sweet corn and hearts of palm and avocado salad
Sticky Toffee Puddings served with cream and custard