Classic Flyers Menu 2017.pdf

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Classic Flyers Aviation Museum & Function Venue

2017 Food Menus

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Classic Flyers

Aviation Museum & Function Venue

Here at Classic Flyers we understand that every event is different so we have created a variety of menus for all

occasions. We like to think there is something for everyone!

Choose from either our plated menus for up to 60 guests or our buffet options for up to 500.

We will always endeavour to cater for individual dietary requirements and have an extensive list of vegetarian &

gluten free options.

Canapes ………………………………………………………………………………………3

Platters ………………………………………………………………………………………4

Finger food ………………………………………………………………………………………5

Plated starters ………………………………………………………………………………………7

Plated mains ………………………………………………………………………………………8

Plated dessert ………………………………………………………………………………………9

Buffet mains ………………………………………………………………………………………11

Buffet vegetables ………………………………………………………………………………………12

Buffet salads ………………………………………………………………………………………13

Buffet desserts ………………………………………………………………………………………14

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Canapes

$4.00 each

Salt and pepper squid with lemon aioli and micro greens

Champagne honey glazed ham and forest mushroom tartlet

Panko coated saffron arancini balls with wild mushroom (v)

Bacon wrapped scallop with potato aioli (g)

Chicken liver pate on parmesan cracked pepper bruschetta

Blini with lemon crème, salmon rose and cucumber

Marinated baby peppers stuffed with fresh herbs and Danish feta (v) (g)

Cider roast pork belly with sweet potato puree and cress (g)

Spiced lamb kofta with tzatziki dipping sauce and cumin salt (g)

Croquets de bruschetta (v)

Ajillo button mushrooms with spiced artichoke heart (v) (g)

Mini shepherd’s pie

Cherry tomato, basil and feta skewers (v) (g)

Crumbed camembert with plum dipping sauce (v)

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Platters

$9.00 per person (Minimum of 15 people)

Antipasto Platter

Selection of cured meats, chorizo, smoked salmon & mussels, marinated olives, herbed artichoke hearts, crostini and

dipping sauces

Vegetarian Antipasto

Marinated olives, herbed artichoke hearts, stuffed vine leaves, sun blushed tomato, stuffed baby peppers a selection

of dips and crostini (v)

Cheese Board

A trio of cheeses with toasted ciabatta and fig chutney (v)

Seafood Platter

Pan-fried market fish, oysters Kilpatrick, scallops, prawns, salt and pepper calamari, smoked trio moana and crostini

with dips

Avgas Sampler

Crispy fried wontons, spring rolls, samosas, prawn twisters & curly fries served with spicy plum, sweet chilli, aioli & bbq

sauces

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Plated Meals

We can provide an individually plated meal for up to 60 guests. You can choose one of each course for a set menu or two of

each course for an alternate drop.

Three courses

Choose a starter, main & dessert

$50.00 per person

Two courses

Choose either a starter & main or a main & dessert

$40.00 per person

One course

Single main course for each guest

$25.50 per person

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Plated Starters

Homemade soup of the day with sourdough (v)

Chicken Caesar Salad with parmesan and sourdough croutons

Greek salad with feta, hummus and honey dressing (v)

Goats cheese & sun blushed tomato salad with pesto & grilled ciabatta (v)

Coarse country pork pate with piccalilli & rustic baguette

Fresh salmon salad with hollandaise dressing (g)

Thai beef salad with vermicelli noodles and palm sugar dressing (g)

Classic shrimp cocktail with Thousand Island dressing (g)

Individual 3 cheese board with toasted ciabatta and fig chutney (v)

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Plated Mains

Grilled chicken breast

Served with creamy mashed potato, honey roasted baby carrots and a herb cream sauce (g)

Slow cooked pork shoulder

With wholegrain mustard mash, fresh green beans and cider gravy (g)

Lamb shank

With kumara mash, green beans and red wine jus (g)

Sirloin of beef

With seasonal green vegetables, roast root vegetable medley, a red wine jus & Yorkshire pudding

Roast rump of lamb

With fondant potatoes, seasonal green vegetables and a redcurrant and port jus (g)

Fresh south island salmon

With olive oil mash, buttered greens and sun blushed tomato salsa (g)

Penne pasta

With wild mushrooms, parmesan cream and toasted pine nuts (v)

Pork Belly

Slow roasted with kumara mash and green beans (g)

Pithivier of goat cheese

With roast vegetables, gourmet potatoes and mixt leaf salad (v)

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Plated Desserts

Individual Pavlova with cream and fruit salad (g)

Chocolate brownie with berry coulis whipped cream

Selection of profiteroles, mini eclairs, cream puffs with chocolate dipping sauce

Winter berry Eaton mess (g)

Seasonal fruit salad with lemon sorbet (g)

New York style cheesecake with kiwifruit coulis

Waffles with vanilla ice cream and chocolate sauce

Sticky date pudding with toffee sauce

Warm apple crumble with vanilla custard


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Buffet Meals

We can provide a buffet meal for up to 400 guests. Simply choose from one of the options below then select your menu

choices on the next page.

All meals come with a selection of dinner rolls

Option A

Glazed ham off the bone + 1 x meat option

2 vegetable options | 2 salad options | 2 dessert options

$49.00

Option B

Glazed ham off the bone + 2 meat options

2 vegetable options | 3 salad options |2 dessert options

$59.00

Option C

Glazed ham off the bone + 3 meat options

3 vegetable options | 3 salad options | 3 dessert options

$69.00

Extras

Add an extra meat dish for $6.50 per person

Add an extra vegetable or salad dish for $5.00 per person

Add an extra dessert for $7.00

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Buffet Mains

Slow cooked champagne ham with an orange whisky glaze and apple sauce or mustard (g)

Oven Roasted sirloin of beef with pinot noir jus and Dijon mustard (g)

Roasted chicken breast with a mushroom and bacon white wine cream sauce (g)

Roast loin of pork with apple cider jus and apple sauce (g)

Roast lamb with red wine jus and mint jelly (g)

Vegetarian lasagne with aubergine, courgettes, tomato and béchamel sauce (v)

Thai green chicken curry with aubergine, green beans and cherry tomato (g)

(This dish can be requested vegetarian)

Spanish style meatballs (beef or lamb) served with a fresh herbed tomato concasee

Chicken breast with apricot stuffing and orange sauce

Fresh king salmon cooked with chardonnay and garden herbs (g)

Warm penne pasta bake with olives, tomatoes, capers in a cheese & cream sauce (v)

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Buffet Vegetables

Steamed seasonal green vegetables with herbed butter

Ratatouille of courgette, aubergine, peppers, tomato and onion

Cauliflower, aubergine and 3 cheese bake

Asian style green beans with sesame seeds, coriander and chilli

Roasted root vegetable tossed with a balsamic reduction

Salt and pepper edamame beans

Broccoli with citrus butter and shaved almonds

Roast Gourmet Potato with fresh herbs and butter

Steamed gourmet potato with minted butter

Roasted golden pumpkin and garlic

Roasted glazed carrots with orange and honey

Roasted parsnip with rosemary

Roast vegetable medley with herbed butter

Roasted baby beetroot with crumbled feta

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Buffet Salads

Roast potato salad with confit garlic, herbs, red onion and saffron aioli (v) (g)

Wild roquet, vine ripened tomato, feta cheese and balsamic dressing (v) (g)

Greek salad of cucumber, vine ripened tomato, feta, capsicum, red onion and Kalamata olives (v) (g)

Caesar salad of cos lettuce, streaky bacon, classic Caesar dressing with peppered parmesan croutons

Sundried tomato and basil risoni salad with artichokes and Kalamata olives (v)

Chefs seasonal tossed garden salad (v) (g)

Seasonal roasted vegetable salad of red onion, carrots, baby gourmet potato, golden kumara & pumpkin with baby spinach

and balsamic vinaigrette (g) (v)

Grilled tofu with golden kumara, broccoli and red onion tossed with a sweet chilli soy dressing (v) (g)

White beans with sage and tomato salad with lemon olive oil (v) (g)

Av Gas slaw of red & white cabbage, red onion and carrots with aioli (v) (g)

Fettuccini tagliatelle of tri tomatoes with fresh basil pesto, black and green Kalamata olives with chargrilled capsicum (v) (g)

Basmati steamed rice salad with fresh herbs and trio of roast nuts (v)

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Buffet Desserts

Individual Pavlova with cream and fruit salad (g)

Chocolate brownie with berry coulis whipped cream

Selection of profiteroles, mini eclairs, cream puffs with chocolate dipping sauce

Winter berry Eaton mess (g)

Seasonal fruit salad with lemon sorbet (g)

New York style cheesecake with kiwifruit coulis

Waffles with vanilla ice cream and chocolate sauce

Sticky date pudding with toffee sauce

Warm apple crumble with vanilla custard


Classic Flyers Menu 2017.pdf

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