Cassels

• Buffet style menu -3 courses
• A La Carte menu -3 courses (extra cost for entrees addition)
• Cocktail menu  (Canapes & Bowl Food)

Buffet Menu -Three Courses

1st course Platters served in Courtyard (choose one from this group)
Antipasto platters & a selection of pane, Tuscan bean, Melitzandsalata, feta and chilli dips  or
Canapes (include $10 extra per head to replace the above) .

2nd course Mains (choose two from this group)
Herb skin-infused in-house smoked chicken, garlic and sea salt
Dukkah crusted lamb rump, baked in our wood fired oven, topped with quenelle of yoghurt
Carvery of glazed hot smoked ham from our wood-fired oven served with condiments
Roasted marinated belly pork with manuka honey & mustard glaze served with condiments
Carvery of hot peppered rump of beef served with mustards & wasabi
Woodfired salmon on a crust of Sicilian parsnip

(choose one from this group)
Mussels and prawns flavoured with garlic, lemon, parsley and extra virgin olive oil
Gravlax (dill cured salmon) on a bed of pickled vegetables

(choose five from this group)
Rosemary and garlic roasted potatoes
Baby gourmet baby potatoes w/ mint, butter & sea salt
A selection of hot seasonal vegetables
Crispy wafer thin baked parsnip curls with Maldon sea salt
Watercress and red pear salad w/ blue cheese dressing
Marinated mushroom salad served hot or cold
Risoni salad with sun-dried tomatoes, capers, lemon zest and rosemary
Muscovado sugar baked pumpkin with chilli and fennel seeds
Roasted glazed beetroot salad w/ a walnut & yoghurt dressing
Tarragon green bean salad w/ Maldon seasalt and lime EVO oil
Includes Mesclun salad w/ fresh herbs from our own potager garden - tossed in a vinaigrette
Inhouse baked breads

3rd course Desserts (choose three from this group)

• Hazelnut and bitter chocolate torte with chocolate truffles
• Bailey's chocolate mousse cake
• Frangelico chocolate gateau
• Passionfruit pavlova roulade
• Espresso tiramisu
• Paris-Brest (French almond eclair ring)
• French Japonais (layered Black Forest meringue w/ chocolate & berries)
• Berry Vacherin (Hazelnut meringue layered with seasonal berries)
• Lemon Citron tart
• Pear & Frangipani tart
• Maple Bourbon pecan pie
• Seasonal plum tart
• Almond & macasserated rum & prune tart
• Lemon baked cheesecake w/ glazed fruit topping

(choose one from this group)
Wood fired fruit (vanilla sugared and fired in our woodfired oven)
Fresh Fruit platter served w/ Greek style yoghurt & Manuka honey
or
Petite Fours (a selection of dessert canapes) as an alternative to the dessert choices

Cheese Board (Complimentary)
A selection of New Zealand and imported cheeses i.e.Saint-maure, Kikorangi, Port Wine cheddar, Creamy Havarti, Ciabatta, Sourdough, Crostini served w/ Plum fruit cheese or Muscatel raisins.

Freshly brewed tea and filter coffee

$85.00 per person - price includes GST  

Set Menu -Three Courses

1st Course Platters served in the Courtyard (see Buffet 1st Course selections) or Canapes as a replacement - extra $10pp.

or you may wish to add an extra optional course -Entrees (seated) at $20pp - Choose 2. 

(Optional course) ENTREES

• Handmade ravioli of sun dried tomatoes & walnuts coated with infused extra virgin olive oil
• Goat cheese & leek flan, nestled in a bed a young salad leaves
• Capaccio of eye fillet, served with rocket and a balsamic dressing topped with freshly shaved parmesan
• Oven baked parmigiana, aubergine baked with mozzarella, parmesan, basil and tomato sauce
• Fresh asparagus with smoked pancetta parmesan wafers and marinated mushrooms (Aug to Jan only)
• Seared rare tuna ratatouille dressing and caper crostini
• Portabello mushrooms with a walnut, blue cheese au gratin w/ red onion & roasted pepper & cumin sauce
• Country pork & chicken liver terrine w/ a lemon pepper, onion & coriander relish served w/ fresh in-house baked bread
• Tart tantin of caramelised onion and goats cheese

2nd Course Mains (choose 2)

• Crispy skinned wood fired fillet of salmon on a Sicilian parsnip mash with wilted bok choy and sesame sauce
• Ribeye of Beef on a bed of sautéed mushrooms served with a merlot jus
• Breast of duck, tossed in balsamic & honey, wrapped in vine leaves and roasted, on a bed of kumara chilli mash
• Roasted marinated belly pork with smoked pumpkin cake, crispy bacon, manuka honey and a mustard glaze
• Oven baked poussin, orange and cracked black pepper glaze with bacon, herbs and cornmeal stuffing on a cashew and kumara cake, on a sweet and spicy Shiraz
• Lamb rump**, caramelised baby onions on a millefeuille of vegetables
• Pan-fried fillet of John Dory with smoked vine rippened tomatoes topped w/ a lemon butter sauce (seasonal)aby speinach w/ a French tarragon sauce
• Chicken breast served on wilted b
• Seafood casserole - a selection of NZ seafood with a herb couscous
• Please add an extra 3rd choice - "Vegetarian Option On Request"

Mains will be served with a selection of vegetables and salads in season

3rd Course - Desserts (choose 2)

• Caramel apple, berry and pecan timbale served with mascarpone
• Chocolate nemesis on a Framboise (rasberry liqeuur) & a quenelle of creme fraiche
• Oven coated caramel bananas en papillote with creme fraiche
• Maple bourbon pecan timbale served with a quenelle of mascarpone
• Tropical coconut cup, vanilla bean ice cream in a coconut tuiles, topped with tropical fruit, passionfruit syrup on an apricot almond coulis
• Vanilla panna-cotta served on a bitter chocolate sauce
• Tiramisu, an Italian espresso and rum dessert
• Hazelnut and bitter chocolate torte topped with truffles
• Homemade blueberry conserve filled tart in clotted creamerry mousse between layers of dele
• Lemon citron tart w/ glazed lemon
• French chocolate eclair filled w/ praline & Baileys cream and coated in a 72% chocolate
• Chocolate berry millefeuille, fresh berry mousse between layers of delectalbe thin layers of bitter chocolate

Cheese Board (Complimentary)
A selection of New Zealand and Imported cheeses i.e.
Aorangi (Double Cream Brie), Saint-maure (Camembert style goats milk), Kikorangi (Triple Cream Blue), Gorgonzola (Italian blue cheese), Brick (Trappist style, washed rined), Port Nicholson, Creamy Havarti, Emmental, Aged cheddar/Black wax/Port wine cheddar served with Plum fruit cheese or Muscatel raisins, Ciabatta, Sourdough, Crostini and with  Freshly brewed tea and filter coffee

$95.00 pp (two choices) ordered on the day

$85.00 pp (two choices *pre ordered)

Prices include GST

Menu subject to change without notice

*Your two choices for each course is sent with your weddings invitation for
pre-selection by your guests.
** Your two choices alternatively placed around the table.
Confirmed menu choices must be received by Cassels 10 days prior to your wedding.

Cocktail Menu -  served alfresco style in the courtyard & in the reception area.

Choose a selection of 5 ""travelling"" canapes & 3 of the Bowl Food

Canapes

• Prawns and chilli pepper
• Salmon roulade topped w. salmon eggs
• Fig w. pancetta and mascarpone
• Baby mushrooms and blue choose aw gratin
• Ratatouille on melba toast w. shaved parmesan
• Pureed mussel w. dill and lemon oil on melba toast
• Mussel and dill beignets with lemon oil
• Pissaladiere caramelised on basil and goat chese tartlet
• Goat cheese and sun dried tomato on ciabatta
• Prociutto and bolotti on ciabatta
• Mozzarella and basil tartlets
• Pastrami and Philadelphia cream cheese on rye
• Chicken and tarragon butter on ciabatta
• Pepper pork pate on crostini
• Quail eggs on chilli cream on crostini
• Cognac chicken liver pate on ciabatta
• Smoked chicken pate on crostini
• Balsamic glazed duck breat on crostini
• Tuna on crostini w/ a lemon caper tapenade
• Gougeres gruyere cheese on choux pastry w/ cayenne pepper
• Sweet smoked ham in a mustard butter tartlet