Lizotte's Functions


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

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Lizotte's Restaurant - the home of Live & Cookin' @ Lizottes

Bookings Recommended: 4368 2017

Lizotte's Trading Hours:
Lunch: Saturday & Sunday
Dinner: Wednesday to Sunday

Contact Lizotte's Restaurant

Phone:  02 4368 2017
Fax: 02 4368 2015
Email: info@lizottes.com.au
Address: Lot 3 Avoca Drive Kincumber NSW 2251

Lizotte's website includes Lizotte's Restaurant, Live @ Lizotte's, Lizotte's Products, Hardy's Bay and
Central Coast links and information, Lizotte's Catering and recipes.

The Central Coast of NSW Australia is the perfect spot for that weekend or midweek getaway,
or a short visit for a delicious meal at one of our fine Central Coast restaurants.

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