Here is the menu that I wrote for the the food costing project
the Recipes for all of these dishes are in the recipe section
A La Carte Menu for Food Costings:
Carrot and Tomato Soup:
A rich slightly spicy soup made with fresh carrots, tomatoes
garlic, basil, parsley, a little chilli , black pepper and garnished with
crispy pancetta and cream and served with crunchy garlic croutes.
(a vegetarian option is available)
Fresh Chicken Livers, sauteed with onions, mushrooms and garlic
in a creamy sauce and served on a layer of wilted spinach and steamed rice.
Singapore style Prawns and noodles:
King Prawns tossed with ginger, chilli , garlic, and soy sauce in
Singapore noodles with tricolour capsicum slices and crunchy celery.
Preserved Lemon and Roasted Pepper Rissotto:
A creamy Rissotto with Preserved Lemons and Roasted peppers
with a touch of Saffron and garnished with lemon wedges and shaved
Tender Cubes of Scotch fillet skewered with baby onions,button mushrooms,
tomatoes,and courgettes with a mushroom sauce and served on a potato and pea
Honeyed Walnut and Blue Cheese Stuffed
Whole Panko Crumbed Chicken Breast that is stuffed with Kikorangi Blue cheese
and roasted honeyed walnuts and panfried and served on a Mesculan Salad
and a potato and pumpkin Mash.
A Peppermint Chocolate Dream:
Handmade traditional Icecream made with fresh mint leaves and Creme de menthe
inside a dark chocolate dipped tuille basket and served with a hot chocolate sauce
and a drizzle of creme de menthe.
Trio of Tarts:
3 minature tarts , a mix of hot and cold tarts, 1 with seasonal fruit
1 with berries, and 1 with a velvet vanilla mousse and served with
creme anglaise and a fruit garnish.(please ask your server on the fruits of the day)
Coffee Baked Alaska:
A Rich coffee cake with a coffee cream centre incased in hand made vanilla icecream
and light meringue and served hot to your table with your choice of liquer sauce
either Kahlua, Baileys , or Vanilla Vodka