Menu Selection for ACSW2009

Te Papa

The ACSW menu team met on Tuesday 10th June to discuss menu options for Te Papa and Nosh. What follows is our preliminary range of menu options covering Lunch and Morning/Afternoon tea. Note, the full range of options available from Te Papa can be obtained from here: http://www.mcs.vuw.ac.nz/~djp/TePapaMenu.pdf

Lunch

	Tuesday	Wednesday	Thursday
Finger Sandwich	Cream Cheese, smoked salmon and red onion	Hot pork and piko piko pesto	Smoked Chicken and cranberry relish
Roll/Wrap	Open focaccia sandwich topped with sun-dried tomato pest, mixed sprouts, Italian salami and caperberry	Vietnamese spring rolls - Rice Wrapper filled with a tasty salad of bean sprouts, carrots, coriander, Thai basi and snow peas served with spicy dipping sauce	Roast Beef, remoulade sauce, lettue and tomator baguettes
Salad	Kumara salad with red onions, water cress and citrus mayonnaise	Oriental couscous salad with toasted almonds, dried figs and orange dressing	Baby shrimps and cucumber salad with yoghurt dill dressing
Hot Item I	Chicken and forest mushroom quiche	Bami Goreng - stir fried egg noodles with vegetables and chicken served with prawn crackers	Steak and Guiness hot pot
Hot Item II	Minute steaks on cheesy mashed potatoes and streamed vegetables, topped with red wine jus	Red Thai style lamb curry with basmati rice	Navratan roti rolls - medley of Indian spiced vegetables with tomator and coriander chutney rolled in roti sheets
Desert	Chocolate and brandy mud cake	Hokey Pokey ice cream	Pecan slice

Morning and Afternoon Tea/Coffee

Served with freshly brewed coffee and infusions.

	Tuesday	Wednesday	Thursday	Friday
Morning	Venison and cranberry savouries	Home made garlic sausage rolls with tomator chutney	Wild pork and lentil savouries	Pastry pocket topped with basil pesto
Afternoon	Florentine slice	Chocolate Muffin	Assortment of Danish pastries

Banquet Dinner at the Boatshed

Menu

What follows is a current choice of food for the Dinner. The full range of options available from Nosh can be obtained from here: http://www.mcs.vuw.ac.nz/~djp/NoshMenu.pdf

Canapes	Whitebait Fritters on Sourdough with Sea Salt and Lemon	Garlic and Prawns with Lime Chilly and Aioli Whitebait Fritters on Sourdough with Sea Salt and Lemon	Mini Lamb Burgers with Tomato and Rosemary Relish and Raita	Bruschetta with Oven Roasted Cherry Tomato%u2019s, Buffalo Mozzarella, Basil and Lemon Oil
Tapas	Eye Fillet Angus on Crispy Herbed Potato%u2019s and bearnaise	Hot Smoked Salmon Niscoise Salad with Asparagus	Summer Pea, Mint and Pecorino Risotto	Asian Infused Duck on Snake Beans with Sesame Seed
Dessert	Summer Berry Tarts with Vanilla Mascarpone	Baby Lemon and Passionfruit Meringue Pies

Wine

Current plan is 12 cases of wine at roughly $20 per bottle, giving $2400 total cost. The split would be 3 cases of Chardonay, 3 cases of Sauvignon and 4 cases of Red (probably 2 Pinot and 2 Syrah).

The options we are using are:

Chardonay	Neudorf Nelson Chardonnay ($21.90)
Sauvignon Options	Seresin Sauvignon ($18.40)
Pinot Options	Main Divide Pinot Noir ($18.30)
Syrah Options	Matariki Syrah ($18.85)