Lizotte's Restaurant - Home of Live @ Lizotte's

Function & Wedding Menu's

Hot Canapés
▪	Crispy Parmesan and Polenta Fingers with tomato, basil and baby bocconcini
▪	Wild Mushroom and rosemary arrancini morsels
▪	Half shell Chilean scallops with prosciutto and macadamia nut salsa
▪	Seasonal variety of Soup shots to include • Mixed Mushroom & Parmesan • Cauliflower, blue cheese and Chinese 5 Spice • Pumpkin, Ginger and Coconut
▪	Sweet Roasted tomato and goats cheese tarts
▪	Blue Swimmer Crab and Coriander cakes with lime aioli
▪	Blistered Pepper and Pancetta Frittata
▪	Pumpkin and Macadamia nut Risotto morsels with basil mayo
▪	Barramundi Spring Rolls with sweet ginger and coriander dipping sauce
▪	Chicken Skewers ▪ Satay ▪ Harissa ▪ Chermoula & Fresh Lemon Juice ▪ Lemon Myrtle
▪	Crispy Salt and Pepper Calamari with basil mayo
▪	Seared Scallops on the half shell with brown sage butter


Entrée
▪	Beef Carpaccio Served with shaved parmesan, baby capers, lemon and Hunter Valley extra virgin olive oil
▪	Blue Swimmer Crab and Avocado Timbale Served with sweet beetroot relish and Tasmanian salmon pearls
▪	Char grilled Vegetable Terrine With red pepper and saffron coulis, crowned with fresh lemon aspen dressed panache
▪	Barramundi Spring Rolls With sweet ginger and coriander dipping sauce
▪	Poached Chicken Nicosia Tart Served with warm spring vegetables and walnut infused balsamic caramel
▪	Salt and Pepper Calamari With fresh herb salad and basil mayo dipping sauce
▪	Crisp Chilli Corn Cakes With smoked salmon roe and dill sour cream
▪	Tuna Panzanella Served with olive, basil, eschalot, caper, grilled sourdough and a tangy tomato dressing
▪	Slow roasted Tasmanian Salmon Nicoise Salad With fresh herb and balsamic dressing
▪	Rockmelon wrapped Prosciutto with Hunter Valley Olive oil, lime and cracked black pepper
▪	King Prawn and Green Bean Salad With Gazpachio dressing
▪	Caramelised Onion Puff Pastry Tartlet With goats curd and panache
▪	Grilled Baby Octopus and Rocket Salad Tossed in walnut Tartar Sauce
▪	Seared Rare Beef Salad Served with pickled cucumber, rocket and sun dried tomato pesto
▪	Red Wine and Garlic grilled Mushroom, Watercress and Goats Cheese Salad
▪	Soup Selection ▪ Mixed Mushroom & Parmesan ▪ Cauliflower, blue cheese and Chinese 5 Spice ▪ Pumpkin, Ginger and Coconut

Cold Canapés
▪	Dill crusted Bombay gin cured tuna
▪	Oyster shooters with basil bloody mary
▪	Beef carpaccio, rocket and tapenade rolls
▪	Kumera Pizzettas with lemon aspen sour cream and crispy fried red onion
▪	Plump freshly shucked local oysters with an array of toppings ▪ Nam Jim ▪ Blackened Tomato & Sesame ▪ Coriander & Ginger infused vinegar ▪ Sour Cream, Salmon roe & Chives
▪	Rare Beef Wraps with kumera chili jam and rocket
▪	Chilled Prawns with wasabi and lime mayo
▪	Assorted Nori Rolls with wasabi soy dipping sauce
▪	Smoked Trout Tartlets with a dill, lemon and caper mascarpone
▪	Rockmelon or fig wrapped in prosciutto
▪	Blini ▪ Topped with cauliflower puree and salmon roe ▪ Topped with smoked salmon, chive mascarpone and caramelised onion
▪	Selection of Gourmet Finger Sandwiches to include lemon myrtle chicken salad, celery and walnut, smoked salmon and cucumber and mascarpone
▪	Bruschetta with ripe tomato, Persian fetta and Greek basil


Sweet Delights
▪	Rosemary and raisin glazed fruit skewers
▪	Yummy Little Lemon curd tarts
▪	Mini Belgium Chocolate Tartlets
▪	Hot Honey Marsala Figs with mascarpone and pure cocoa
▪	Mixed Selection of Home Made Chocolate Truffles

Dessert
▪	Warm Lemon Pudding With milk chocolate gelato and raspberry syrup
▪	Chocolate Marquies With blue curaco anglase and candied orange cream
▪	Orange and Lemon grass Crème Brulee With macadamia nut biscotti
▪	Fresh Fig and Frangipane Tart With raisin and rosemary Caramel
▪	Traditional Tiramisu With strawberry and wild mint chutney
▪	Rhubarb and dried fig baked Cheesecake With poached figs and walnut cream
▪	Baked Banana Cheesecake With lime syrup and fresh banana
▪	Vanilla Bean Panna Cotta with Wild Berry Coulis and Arabian Fairy Floss
▪	Balsamic and mint roasted Strawberries served with Green Tea Ice cream
▪	Red Wine & Star Anise Poached Pear with Australian Brie, mascarpone & almond biscotti
▪	Belgium Chocolate, Brandy and Hazelnut Tart with hazelnut cream & Choc coated coffee beans

Mains
▪	Slow roasted Scotch Fillet with rocket and braised leek salad served with harissa and red wine jus
▪	Tender Roasted Sirloin of Beef Braised red cabbage with bacon and apple, kipfler potatoes and horseradish butter jus
▪	Fillet of Beef With sweet potato puree, green beans and mushroom and red wine ragout
▪	Eye Fillet of Beef With steamed chat potato, sautéed English spinach and a creamy gorgonzola sauce
▪	Tender Veal Medallions With potato rosti, buttered snow peas and beetroot glaze
▪	Honey Sage Pork Cutlet On green apple and risotto cake, wilted baby spinach and a raspberry red wine jus
▪	Crispy Skinned Pork Belly With shell fish mash, spicy apple sauce and red wine jus
▪	Braised Lamb Shanks in a Fragrant Tomato Kaffir Lime Curry With steamed chats and garden peas
▪	Herb roasted Lamb Rump With a mixed mushroom risotto, fresh parsley and crème fraiche
▪	Marinated Lamb Fillet On braised tomato and chilli potatoes with fresh herbs and goats cheese
▪	Tender Roasted Veal Scrolls With sweet roasted capsicum, baby spinach, warm pesto potato salad and a munthari berry cabernet jus
▪	Chermoula crusted Chicken Supreme With lemon mash, green beans and burre blanc sauce
▪	Corn Fed Chicken Breast With fresh corn and pea risotto and Marsala jus
▪	Chicken Breast Supreme With crispy polenta cake, sautéed baby spinach and chilli jam
▪	Crumbed Macadamia Nut Chicken On creamy garlic mash, snow peas and a lily pily apple and chilli relish
▪	Roasted Blue Eye Cod With steamed potatoes, mussel bouillabaise and aioli
▪	Crisp Skin Barramundi With saffron Potatoes capsicum and grilled onion
▪	Grilled Western Australia Whiting Fillets With zucchini and pine nuts topped with sun dried tomato puree and lemon butter sauce
▪	Confit of Ocean Trout With slow roasted tomato, asparagus and a light nage sauce
▪	Pan fried Atlantic Salmon With warm pepperonatta and a zesty citrus salsa verde
▪	Local Seafood and smoked chicken paella With blistered cherry tomatoes and fresh yum yum herbs
▪	Citrus Salt Crusted Snapper Fillet With tempura zucchini flower, seared scallop and tomato vinegairette
▪	Warm Spicy Moroccan Eggplant Salad With steamed asparagus, harissa potatoes and green peas
▪	Risotto ▪ Mixed Mushroom ▪ Pea & Thyme ▪ Pumpkin, Macadamia Nut & Sage
▪	Char grilled Vegetable Stack with rocket, baked herb ricotta, slow roasted tomatoes drizzled with basil pesto