3 COURSE FUNCTION MENU

April - June 2009

E N T R E E

Smoked Tasmanian salmon with avocado and straw mushrooms in celery and apple dressing (1)

Thinly sliced pork fillets lightly fried in parmesan and herbs served with roast apple (2)

Smoked chicken, asparagus and artichokes in pastry casing with red pepper coulisse (3)

Garlic prawns sautéed in prawn oil with spinach pasta (4)

Six natural Sydney rock oysters with vinaigrette and caviar (5)

Milk fed lamb fillets crusted with cajun, on bean ragout dressed with capsicum salsa (6)

Orange scented king prawns on soba noodles with prawn vinaigrette (7)

Western Australian scampi with pickled ginger and green tea on a bed of rice noodle, drizzled with scampi oil (8)

M A I N   C O U R S E

Freshwater fish fillet grilled with almond flakes and served with seafood emulsion and fries (1)

Cornfed chicken kiev breast filled with fresh herbs and panfried in golden bread crumbs (2)

Thinly sliced veal scallopines with prawns in a cream sauce with vegetable bolognaise (3)

Grilled sirloin steak with mustard celeriac and kipfler potatoes (4)

Smoked duck breast with pumpkin and potato salad in red currant duck jus (5)

Pan-fried barramundi fillets with lemongrass risotto in sweet pea sauce (6)

Chargrilled eye fillet of grain fed beef with barbequed king prawns, baked vegetable rosti and roast tomato jus (7)

Panfried green king prawns and Moreton Bay bug on a bed of stir-fried noodles (8)

D E S S E R T S

Chocolate gelato encased in a crisp chocolate nut praline with raspberry sauce (1)

White chocolate panna cotta with mango anglaise and strawberry coulis (2)

Choux pastry profiterole shells filled with custard and drizzled with dark chocolate (3)

Raspberry ricotta tart with blueberry compote (4)

Blueberry sorbet with fresh fruit (5)

Homemade tiramisu cake (6)

Passionfruit bavarois with passionfruit coulis (7)

Homemade sticky date pudding with butterscotch sauce and vanilla bean ice cream (8)

PRICE FOR SET MENUS (NO GUEST ORDERING REQUIRED):
$39 - Organiser selects 2 dishes from 1 - 4 in each course for 50/50 serves OR pre-order
$42 - Organiser selects 2 dishes from 1 - 6 in each course for 50/50 serves OR pre-order
$47 - Organiser selects any 2 dishes in each course for 50/50 serves OR pre-order

PRICES FOR A MENU WHICH GUESTS ORDER FROM:
$50 - Organiser selects 3 dishes from each course to make a personalised menu for the function which guests then order from

· Beverage packages available from $20 per guest including soft drinks, mineral water, juices, standard beers, light beers and red/white/sparkling wines for 3 hours.

· Hors D'oeuvres & canapés menu available. Please see www.lighthouse-rest.com/functions

SMORGASBORD / PLATTER MENU
$45 per person

Give your guests a huge variety of dishes to sample
Platters are spread out evenly amongst guests
Generous portions and beautifully presented
Guests will dine from every dish listed below
Full Table Service of function

STARTERS

Warm Bread rolls, garlic & herb bread on arrival

Seafood & Antipasto Platter of:
Smoked trout, smoked salmon, prawn cocktails,
Sydney Rock Oysters, marinated garfish, cold meats
marinated grilled vegetables, tomato & bocconcini

MAIN COURSE

Grilled perch fish fillets with seafood emulsion

Parmesan crusted pork tenderloin with port & red currant sauce
-or-
Beef fillets with homemade jus

Chicken breast filled with pecan and apricot and served with red wine and onion relish

Farfalle butterfly pasta with prawns & avocado in creamy tomato sauce

Crumbed calamari rings

Tempura king prawns

Sautéed garlic king prawns in prawn oil

Avocado and cherry tomato salad with lemon and grape seed oil dressing

DESSERTS

Assorted tropical fruits and cakes