|
Plated Dinner Menu________________________
|
|
We offer our main course dishes as both singular dishes or as a duo plate where we serve your 2 selections
on the same plate giving guests the best of both worlds, a plated meal but with a couple of dishes to enjoy.
Our chefs also love getting creative and creating plated dinner menus for smaller and more intimate dinners
where higher end and more exotic ingredients may be requested.
All plated main course selections are served with an accompanying starch and a vegetable
selection that compliments the flavor of the main dish.
For vegan options, check out our full vegan menu.
GF = Gluten free, DF = Dairy free, V = Vegetarian, Vgn = Vegan
Salad
Roasted sweet potato and freekeh salad
with kale, pickled red onion, cherry tomatoes, candied walnuts, dried cranberries
and feta cheese and a rosemary maple mustard dressing
(freekeh is similar to bulgar wheat - salad can be made GF free with quinoa)
Mixed garden salad
with mixed greens, pickled beets, grilled fennel, red potato, pickled radishes,
cherry tomatoes and cucumber and a dill champagne dressing (GF, DF, Vgn)
Pickled cherry and farro salad
with fresh mint, parsley and basil, toasted slivered almonds, mixed greens
and feta cheese and a vanilla balsamic dressing
Brussels sprout and kale salad
with pecans and Parmesan cheese and a lemon mustard dressing
(sa;ad can be made DF without the Parmesan - salad can also be made nut free)
Grilled asparagus couscous salad
with cherry tomato, cucumber, kalamata olives, candied walnuts
and a lemon tarragon grain mustard dressing
Curried cauliflower and spinach salad
with cashews, golden raisins, celery, pickled red onion,
dried apple, cilantro and a honeyed curry mayo dressing
Panzanella salad
with mixed greens, cherry tomatoes, cucumber, capers, assorted bell peppers
and raisin bread croutons and an apple cider vinaigrette
(salad can be GF with no croutons)
Fattoush couscous salad
with mixed greens, marinated zucchini, cherry tomatoes, cucumber,
garbanzo beans, fresh mozzarella and fried pita chips and a
lemon dill/mint and green olive dressing
Chicken
Rosemary chicken
with a brie cheese and sauteed leek cream sauce, topped with pickled red
cabbage and grapes, and served with a celery root potato mash
Chicken saltimbocca
with an assorted mushroom, feta cheese, roasted garlic and fresh sage
marsala cream sauce, topped with crispy bacon and
served with a celery root potato mash
Tuscan chicken
with a creamy roasted garlic and spinach sauce with sun-dried tomatoes
and served with a roasted tomato orzo
Artichoke chicken
with a chunky artichoke tomato sauce, topped with a green olive, caper and lemon caponata
and served with a Parmesan and fresh basil orzo pasta
Caribbean chicken
marinated in chili, ginger, thyme, soy and citrus juices, with a creamed corn sauce, topped with green
and pickled red onion and baby peppers and served over a Caribbean rice
Cumberland chicken
in a red currant, port, rosemary and orange sauce, topped with a mixed dried
fruit mostardo and served with a celery root potato mash
Fish
Most dishes are also available with fish such as halibut and Chilean seabass and will be priced at market value.
Asian salmon
with orange soy reduction, pineapple chip and grilled bok choy
served with mango basmati rice
Apricot salmon
with an apricot and lemon grass sauce, topped with a pickled fennel, red onion
and green cabbage slaw and served with a maple sweet potato mash
Parmesan salmon
with a creamy asparagus sauce, topped with lemon arugula and Parmesan cheese
served with a roasted tomato and parmesan farro pilaf
Tarragon salmon
with a fresh tarragon, lemon mustard cream sauce, topped with sauteed leeks
and served with a sauteed mushroom rice pilaf
Beef and Pork
Our much loved beef and pork meat loaf
served with a smoked gouda cheese sauce and pickled red cabbage, over a maple sweet potato mash
Vietnamese style bbq pulled pork
in our home made chili bbq sauce, topped with pickled red cabbage and cucumber
and sriracha aioli and served over savory apricot rice
Beef and Lamb
Beef tenderloin dishes may also be prepared with beef brisket for
a more cost effective option
Filet of beef tenderloin
topped with sautéed spinach, portabella mushrooms, crispy bacon and sun dried tomatoes served
with a celery root potato mash and finished with a rosemary port and red currant reduction
Filet of beef tenderloin
topped with a mixed dried fruit mostardo (ginger and mustard syrup), served over
celery root potato mash and finished with a mustard and red currant sauce
Herb crusted filet of beef tenderloin
topped with a roasted tomato confit, served over a white bean and wilted kale ragout
and finished with a rosemary port reduction
Rosemary crusted Australian lamb cutlets
with dried cherry compote and a port, cardamom and cherry jam sauce,
served over a celery root mash
Pistachio and rosemary crusted Australian lamb cutlets
with cherry port sauce and served with a grilled goat cheese polenta cake
Herb crusted Australian lamb cutlets
with a roasted tomato confit, served over a white bean and wilted kale ragout
nd finished with a rosemary port reduction
Vegan
A great selection of Vegan dishes maybe found on our vegan menu page
We offer our main course dishes as both singular dishes or as a duo plate where we serve your 2 selections
on the same plate giving guests the best of both worlds, a plated meal but with a couple of dishes to enjoy.
Our chefs also love getting creative and creating plated dinner menus for smaller and more intimate dinners
where higher end and more exotic ingredients may be requested.
All plated main course selections are served with an accompanying starch and a vegetable
selection that compliments the flavor of the main dish.
For vegan options, check out our full vegan menu.
GF = Gluten free, DF = Dairy free, V = Vegetarian, Vgn = Vegan
Salad
Roasted sweet potato and freekeh salad
with kale, pickled red onion, cherry tomatoes, candied walnuts, dried cranberries
and feta cheese and a rosemary maple mustard dressing
(freekeh is similar to bulgar wheat - salad can be made GF free with quinoa)
Mixed garden salad
with mixed greens, pickled beets, grilled fennel, red potato, pickled radishes,
cherry tomatoes and cucumber and a dill champagne dressing (GF, DF, Vgn)
Pickled cherry and farro salad
with fresh mint, parsley and basil, toasted slivered almonds, mixed greens
and feta cheese and a vanilla balsamic dressing
Brussels sprout and kale salad
with pecans and Parmesan cheese and a lemon mustard dressing
(sa;ad can be made DF without the Parmesan - salad can also be made nut free)
Grilled asparagus couscous salad
with cherry tomato, cucumber, kalamata olives, candied walnuts
and a lemon tarragon grain mustard dressing
Curried cauliflower and spinach salad
with cashews, golden raisins, celery, pickled red onion,
dried apple, cilantro and a honeyed curry mayo dressing
Panzanella salad
with mixed greens, cherry tomatoes, cucumber, capers, assorted bell peppers
and raisin bread croutons and an apple cider vinaigrette
(salad can be GF with no croutons)
Fattoush couscous salad
with mixed greens, marinated zucchini, cherry tomatoes, cucumber,
garbanzo beans, fresh mozzarella and fried pita chips and a
lemon dill/mint and green olive dressing
Chicken
Rosemary chicken
with a brie cheese and sauteed leek cream sauce, topped with pickled red
cabbage and grapes, and served with a celery root potato mash
Chicken saltimbocca
with an assorted mushroom, feta cheese, roasted garlic and fresh sage
marsala cream sauce, topped with crispy bacon and
served with a celery root potato mash
Tuscan chicken
with a creamy roasted garlic and spinach sauce with sun-dried tomatoes
and served with a roasted tomato orzo
Artichoke chicken
with a chunky artichoke tomato sauce, topped with a green olive, caper and lemon caponata
and served with a Parmesan and fresh basil orzo pasta
Caribbean chicken
marinated in chili, ginger, thyme, soy and citrus juices, with a creamed corn sauce, topped with green
and pickled red onion and baby peppers and served over a Caribbean rice
Cumberland chicken
in a red currant, port, rosemary and orange sauce, topped with a mixed dried
fruit mostardo and served with a celery root potato mash
Fish
Most dishes are also available with fish such as halibut and Chilean seabass and will be priced at market value.
Asian salmon
with orange soy reduction, pineapple chip and grilled bok choy
served with mango basmati rice
Apricot salmon
with an apricot and lemon grass sauce, topped with a pickled fennel, red onion
and green cabbage slaw and served with a maple sweet potato mash
Parmesan salmon
with a creamy asparagus sauce, topped with lemon arugula and Parmesan cheese
served with a roasted tomato and parmesan farro pilaf
Tarragon salmon
with a fresh tarragon, lemon mustard cream sauce, topped with sauteed leeks
and served with a sauteed mushroom rice pilaf
Beef and Pork
Our much loved beef and pork meat loaf
served with a smoked gouda cheese sauce and pickled red cabbage, over a maple sweet potato mash
Vietnamese style bbq pulled pork
in our home made chili bbq sauce, topped with pickled red cabbage and cucumber
and sriracha aioli and served over savory apricot rice
Beef and Lamb
Beef tenderloin dishes may also be prepared with beef brisket for
a more cost effective option
Filet of beef tenderloin
topped with sautéed spinach, portabella mushrooms, crispy bacon and sun dried tomatoes served
with a celery root potato mash and finished with a rosemary port and red currant reduction
Filet of beef tenderloin
topped with a mixed dried fruit mostardo (ginger and mustard syrup), served over
celery root potato mash and finished with a mustard and red currant sauce
Herb crusted filet of beef tenderloin
topped with a roasted tomato confit, served over a white bean and wilted kale ragout
and finished with a rosemary port reduction
Rosemary crusted Australian lamb cutlets
with dried cherry compote and a port, cardamom and cherry jam sauce,
served over a celery root mash
Pistachio and rosemary crusted Australian lamb cutlets
with cherry port sauce and served with a grilled goat cheese polenta cake
Herb crusted Australian lamb cutlets
with a roasted tomato confit, served over a white bean and wilted kale ragout
nd finished with a rosemary port reduction
Vegan
A great selection of Vegan dishes maybe found on our vegan menu page
Kangaroo Kitchen and Catering LLC © 2013-2020