Finger food:
Mediterranean involtini
Goat cheese and asparagus boats
Tartlets filled with Celery, chicken, sour cream lemon & parsley
Crab and mandarin tartlet
Beef and burgundy petite pie
Blue cheese and cherry tomato Tartlet
Sundried tomato, olive and pesto pizza
Salmon and cream cheese canapé
Chorizo and meat ball skewer
Tomato and basil Bruschetta
Corn and chive muffin topped tomato chilli jam
Camembert and quince paste Tartlet
Sundried tomato, olive and pesto pizza
Spinach and feta triangles

Entree:
Individual warm pumpkin, sage and feta tartlet served on a vegetable ratatouille and rocket
Smoked Salmon atop of potato rosti and baby spinach with Spanish onion and tomato jam confit
Chicken and sundried tomato pesto served on sweet potato cake with watercress and drizzled with balsamic glaze
Shredded Roast beef with grain mustard dressing upon mesculin with toasted French bread
Roasted pumpkin, capsicum and pine nut salad drizzled with balsamic glace
Tender beef strips marinated in ginger, garlic, soy, and mirin tossed with wombok and fried noodles
Chicken strips toasted almond and camembert folded through baby spinach and diced truss tomato with a sour cream and chive dressing
Caprese salad consisting of baby mozzarella, roma tomato and avocado atop of a pumpkin and chive cake with a basil dressing