Formal Three Course Menus

Mouthwatering Formal Three Course Menus provided by our professional team of caterers.

3 Course Menu

$70 per person : 3 Course Menu & tableware included (minimum of 15 guests)

$55 per person : 3 Course Menu only (minimum of 15 guests)

Entree

(Please select one of the following)

  • Salmon Tartar - finely diced Salmon with home-made mustard and dill yoghurt sauce serviced pumpernickel.
  • Ravioli of Prawns with crustacean oil and stone-ground mustard.
  • Eggplant pyramid with sun dried marinated breast of chicken balsamic dressing.
  • Bouquet of bitter salad leaves with char grilled reef fish and prawns with avocado tomato dressing.
  • Seafood lasagna with local fish of the day and tomato concasse with ginger lemon sauce.
  • Lamb and bacon salad mini bagel with green mustard, shoestring potatoes and preserved olives.
  • Trim lamb schnitzel dressed with proscuitto and garden sage, sweet corn bush puppies and tomato salsa.
  • Poached reef fish and Moreton bay bug dumplings with red ginger mousiline.
  • Ocean King prawn cocktail topped with a special seafood sauce and garnished with lemons.
  • Galantine of chicken served with marinated mushroom salad.
  • Timbale of smoked salmon filled with smoked trout mousse and prawns with spinach vinaigrette.
  • Coral trout soufflé on sauce homardine and pastry fleuron.
  • Salad of smoked chicken breast on seasonal greens with grain mustard sauce.
  • Freshly opened oysters on rock salt or Kilpatrick with bacon and Worcestershire sauce.
  • Deep fried camembert on redcurrant sauce with crispy bacon and fruit of the season.
  • Poppy seed and herb crepe with green asparagus and forest mushrooms with a touch of tomato coulis.
  • Rainbow trout roulade on wild rice topped with saffron beurre blanc.
  • Fresh spinach fettuccini a la cream with salmon and basil topped with grated parmesan.
  • Quenelle of wild duck pate with crispy crouton and walnut raspberry marinated spinach leaves.
  • Thin slices of smoked German ham with feta cheese and garlic bruschetta.
  • Fresh poached slice of Atlantic salmon on green asparagus with Beurre Blanc.
  • Puppiette de salmon fume filled with prawns in smoked trout mousse.
  • Filled quail salad on green beans and petit salad with potato vinaigrette.
  • Roulade of coral trout filled with spinach on mushroom risotto.
  • Watercress, rocket, sweet pear, walnut and Parmesan Salad in red Spanish onion dressing
  • Salad of boiled potatoes, avocado and cress with marinated shrimps tossed in orange mango dressing
  • Tomato and bocconcini Salad on bruschetta with basil, balsamic vinegar and pine nut dressing
  • Filo pastry roulade with fetta cheese and fennel in olive oil and lemon juice dressing
  • Asian selection of nori rolls and coriander marinated vegetables wrapped in rice paper with wasabi and Soya sauce
  • Red mullet with baby leeks, fennel and saffron potatoes
  • Sandcrab lasagna with corianda and tomato topped with vegetable tempura.

Main Course

(Please select one of the following)

  • Steamed fillet of King Snapper on mushroom, spinach quiche with light applesauce
  • Skinless poached supreme of Chicken filled with sandcrab on a bed of stir fried bok choy with crustacean jus.
  • Fillet of beef wrapped in strudel pastry with herbs on black pepper beef jus.
  • Pan fried Veal fillet topped with proscuitto and blue cheese on a bed of stir fried bok choy and asparagus.
  • Fillet of Lamb with herbs served with dried tomatoes, roasted garlic on polenta cake.
  • Poached lamb with horseradish sauce on bouillon potatoes.
  • Chicken roulade filled with pine nuts and spinach on green vegetables and lime.
  • Lamb sirloin spiced with native pepper berries and polenta crusted sweet potato cakes.
  • A mixed plate of slow roasted leg of lamb with char grilled seasoned vegetables julienne.
  • Slow roasted rack of lamb with saffron risotto, balsamic eggplant and zucchini.
  • Beef fillet Wellington, topped with mushroom duxelle and baked in puff pastry, with sauce béarnaise.
  • Medallions of beef tenderloin with shallots and port wine sauce.
  • Tournedos of beef en croute with forest mushroom filling and served with shallot jus.
  • Fillet of beef topped with chicken and coriander mousse and baked in a crepinette.
  • Wood smoked fillet of lamb on sweet and sour cabbage with onion chervil jus.
  • Veal medallions on ragout of ris de veau and green asparagus served with on fried spaghetti dumplings.
  • Combination of seafood on black noodles in a ginger and coriander butter sauce.
  • Herb crusted roast rump of trim lamb and mild green peppercorn sauce.
  • Smoked loin of lamb with marinated egg plant and tomato on spinach timbale with mango compot.
  • Rack of lamb marinated in rosemary and thyme, on beans and pumpkin puree.
  • Fillet of beef on morilles cream sauce, with crispy bacon and red cabbage timbale.
  • Crispy duck a la orange with chestnut puree and gratin potatoes.
  • Reef fish fillet topped with salmon mousse on aniseed butter.

Dessert

(Please select one of the following)

  • Trio of boutique cheeses served at room temperature with seasonal fruit and roasted nuts.
  • White chocolate mousse with red berry confi.
  • Lasagna of fruit and berries on butter milk sauce with orange cassata.
  • Tiramisu - Italian Trifle with cream cheese and coffee liqueur.
  • Traditional German strudel with raisins and almonds on sauce Anglaise.
  • Cream caramel with fresh fruit and almond bread.
  • Profiteroles filled with custard and topped with chocolate sauce.
  • Brandy snap baskets filled with marinated strawberries and blueberries and cointreau sabayon.
  • Éclairs filled with cream and coffee custard with chocolate sauce, garnished with fruit.
  • Pavlova with fruit and cream on raspberry coulis.
  • Traditional bread and butter pudding.
  • Red berry compot served in a glass with vanilla sauce.
  • Individual glazed fruit tartlets served with clotted cream and sauce Anglaise.
  • Coffee and kahlua parfait on marinated fruit with fresh cream.
  • Spiced Chocolate cake topped with a vanilla chocolate macaron, anidseed chocolate truffle and chilli chocolate mousse
  • Crispy shell pavlova with tropical fruit and berries on red coulis
  • Summer mixed berry mousse tower with layers of vanilla sponge with a fresh cream mousse
  • Squares of hazelnut biscuit, coffee, cream and ganache topped with raspberry coulis
  • Individual spiced chocolate mud cake on red berry compot

Tea & Coffee

  • Fresh brewed Tea & Coffee served to the table with dinner chocolates

Cost

  • All inclusive – menu & table settings
  • Your delicious 3 course menu plus tea and coffee, will be served to the table
  • Table setting (including cutlery, crockery and glassware for each guest)

 

Additional Information

Finger Food - Individual Items

Delicious range of hot and cold canapes and other finger food for your event.

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Finger Food - Set Menus

Chef inspired cocktail finger food menus for your cocktail party or event.

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Breakfasts Menu

Start the day with a delicious breakfast provided by Ascot Catering.

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Buffet Menus

Wide selection of buffet menus for a delicious meal your guests will love.

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Sandwich Selection

Gourmet and traditional sandwiches, foccocias and bagels for the perfect afternoon tea.

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BBQ Menus

Delicious BBQ menus for your party or informal event. Always a favourite!

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Alcohol Packages

Alcohol and beverage packages to compliment your chosen catering package.

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Contact

Ascot Catering is your Brisbane Caterer. Contact us today with details of your event.

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Call our team on
+61 417 752 211 |
Enquire Now

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Location
Brisbane, Queensland
Phone
+61 417 752 211
Email
[email protected]