Red Scooter - Dinner Menu - St Kilda, Melbourne



	CANAPÉS
	Chef’s selection of hot and cold canapés.

	ENTRÉE Select one (1). All entreés served with individual dinner rolls and creamy butter.
	1.	Char-grilled Tuna - mediterranean style with cos lettuce semi-dried tomatoes, spanish onions, olives and a herb vinaigrette.
	2.	Antipasto Plate - with prosciutto, pancetta, salami, goats’ cheese, olives, marinated capsicum, eggplant, zucchini and semi-dried tomatoes, with grissini sticks, (served banquet style only).
	3.	Ceviche of Succulent Prawns - served chilled with a tomato and citrus dressing and red onion ‘encurtidas’.
	4.	Smoked Salmon Stack - on top of rocket and snow pea leaves with a champagne dressing.
	5.	Thai Beef Salad - with a medley of asian vegetables and a thai chilli dressing.
	6.	Chilli-crusted Carpaccio of Beef - pecorino, peppery watercress & shaved fennel.
	7.	Veal & Mushroom Orecchiette - with garden peas and a white wine sauce.
vegetarian	8.	Mildly Spiced Pumpkin Soup - with toasted coconut and coriander pesto.
	9.	Fetta Spinach & Pine Nut Ravioli - with herbs, a lightly roasted garlic dressing and fresh parmesan.
	10.	Vegetarian Antipasto Plate - with pickled mushrooms, frittata, goats’ cheese, olives, marinated capsicum, eggplant, zucchini and semi-dried tomatoes, with grissini sticks, (served banquet style only).

	MAIN COURSE Select one (1) red meat, one (1) white meat & one (1) vegetarian main meal. Please advise us of the number of vegetarian main meals required. Main course red and white meat served alternately.

	All main course selections are accompanied with: Roasted garlic rosemary potatoes and a mixed leaf garden salad.

	11.	Char-grilled Chicken Breast - with a prosciutto and shallot farce on a bed of sautéed spinach.
	12.	Corn Fed Chicken Breast - stuffed with swiss brown mushrooms and fontina cheese with green beans.
	13.	Veal Cutlet - grilled with a light white wine and veal jus on a sage and pancetta flavoured zucchini.
	14.	Baked John Dory - with peperonata and a chermoula dressing.
	15.	Crisp Skin Salmon - with baby bok choy and a red capsicum dressing.
	16.	Lamb Shanks - served with caramelised shallots and dutch carrots.
	17.	Marinated Rack of Lamb - provençale served with petit pois a la francese and a rich lamb jus with tomato.
	18.	Eye Fillet - with cabernet sauvignon jus and red onion jam.
	19.	Roast Sirloin of Beef - with tarragon jus and a chunky ratatouille.
	20.	Asian Style Duck - with an oriental flavoured dressing on top of wilted asian greens.
vegetarian	21.	Saffron Porcini Mushroom & Granna Padano Risotto - served with oven dried tomatoes and goats’ cheese.
	22.	Tangine of Vegetables - with a dried fruit cous cous and minted yoghurt.
	23.	Thai Green Vegetarian Curry - with rice, roti bread, yoghurt and fresh corriander.
	24.	Spinach & Ricotta Cannelloni - with napoli sauce and shaved granna padano.
	25.	Individual Tart of Goats’ Cheese - kalamata olives, spanish onion with a capsicum dressing and rocket.

	DESSERT
	Option 1 - Select one (1) item, plated individually
	26.	Lattice Top Apple Pie - dusted with cinnamon sugar and served with a chantilly cream.
	27.	Strawberry Filled Sable Discs - layered with fresh cream and strawberries with a berry coulis.
	28.	Poached Pear - poached in red wine and star-anise, served with creamy vanilla ice cream.
	29.	Sticky Date Pudding - with butterscotch sauce and double cream.
	30.	Cinnamon & Orange Mini Pavlovas - with fresh cream, seasonal berries and coulis.
	31.	Baked Citrus Cheesecake - with a citrus compote and fresh cream.
	32.	Savarin - soaked in a kirsch flavoured syrup and topped with a berry compote.
	33.	Almond & Apricot Sponge Roulade - served with apricot schnapps anglaise.
	34.	Chocolate Mud Cake - with créme caprice and mixed berry coulis.
	35.	Selection of Australian Cheese Dried Fruits & Crackers - (served banquet style only)

	Option 2 - Select three (3) items, served banquet style
	36.	Fresh Fruit Tarts - topped with lemon curd and fruit.
	37.	Fruit Salad - served with sugar and cinnamon syrup.
	38.	Mini Flourless Chocolate Cakes - topped with fresh cream and berries.
	39.	Mini Apple Pies - served cold and dusted with cinnamon sugar.
	40.	Mini Chocolate Mousse Sponges - light and creamy chocolate mousse served on a sponge base.
	41.	Petite Lemon & Passionfruit Cheese Cakes - served on a sponge base.
	42.	Mini Chocolate Eclairs - filled with fresh cream and smothered with chocolate topping.

	Dinner Menu Optional Extras

	Additional menu choice
	Additional choice of an entrée served 50/50
	Additional choice of dessert Option 1 served 50/50
	Additional choice of dessert Option 2

	Children (4-13 years old)
	Half price, includes canapés, main, dessert and non-alcoholic beverages.

	Band Meals
	Half price, includes canapés, main, dessert and non-alcoholic beverages.

	Special Dietary Requirements
	At time of confirmation, please advise us of any guests that are vegetarian, gluten intolerant, vegan, or have nut allergies so that we are able to cater specifically for these guests.

	Maximum Capacity per table for each dinner setting is 10 guests.