Terra Restaurant & Catering

- Menu 1 -

Appetizer

Organic field greens
and ‘Cookstown Greens’ sprout salad
with cherry tomatoes, chickpeas,
bean sprouts and red wine vinaigrette

Lime sorbet

Main Courses
Choice of:

Grilled vegetarian plate
with portobello mushroom caps and sautéed chickpeas spiked with shallots, cumin and lemon

Grilled Atlantic salmon with honey-mustard glaze and lemon-infused olive oil

Braised New Zealand lamb shank
with grilled vegetable ratatouille, mashed potatoes and natural braising juices

Crispy oven roasted naturally raised chicken

Grilled provimi veal T-bone
with porcini mushroom jus

Dessert Platter
Consisting of:

Baked cheesecake
classic crème brûlée,
chocolate-cointreau mousse,
warm flourless chocolate torte,
an assortment of ices, ice creams
and seasonal fruit

-preparations and accompaniments may vary -
- $60 per person excluding beverages, taxes and gratuity -
- $65 per person with veal chop as a choice -

- Menu 2 -

Passed Hors d’Oeuvres

Appetizer

Warm goat cheese & sautéed wild mushrooms
with roasted garlic and organic seasonal sprouts

Lime sorbet

Main Courses
Choice of:

Grilled steak
(aged six weeks and cut 12 oz.)

Vegetarian plate
with portobello mushroom caps and sautéed chickpeas spiked with shallots, cumin and lemon

Daily Seasonal Fish
Crispy oven roasted naturally raised chicken

Braised New Zealand lamb shank
with grilled vegetable ratatouille, mashed potatoes and natural braising juices

Grilled provimi veal T-bone
with porcini mushroom jus

Dessert Platter
Consisting of:

Baked cheesecake
classic crème brûlée,
chocolate-cointreau mousse,
warm flourless chocolate torte,
an assortment of ices, ice creams
and seasonal fruit

-preparations and accompaniments may vary-
- $73 per person excluding beverages, taxes and gratuity -
- $83 per person with Passed Hors d’Oeuvres -

- Menu 3 -

Passed Hors d’Oeuvres

Appetizer Platter
Seared scallops with cucumber salad,
grilled boneless quail with red wine jus,
vine-ripened tomatoes & buffalo mozzarella salad,
grilled prawns with fennel-orange-coriander salad,
and sautéed wild mushrooms with truffle oil

Lime sorbet

Main Courses
Choice of:

Grilled steak
(aged six weeks and cut 12 oz.)

Vegetarian plate
with portobello mushroom caps and sautéed chickpeas spiked with shallots, cumin and lemon

Daily Seasonal Fish
Crispy oven roasted naturally raised chicken

Braised New Zealand lamb shank
with grilled vegetable ratatouille, mashed potatoes and natural braising juices

Grilled provimi veal T-bone
with porcini mushroom jus

Dessert Platter
Consisting of:

Baked cheesecake
classic crème brûlée,
chocolate-cointreau mousse,
warm flourless chocolate torte,
an assortment of ices, ice creams
and seasonal fruit

-preparations & accompaniments may vary slightly-
- $78 per person excluding beverages, taxes and gratuity -
- $88 per person with Passed Hors d’Oeuvres -

- Menu 4 -

Passed Hors d’Oeuvres

Appetizer Platter
Seared scallops with cucumber salad,
grilled boneless quail with red wine jus,
vine-ripened tomatoes & buffalo mozzarella salad,
grilled prawns with fennel-orange-coriander salad,
and sautéed wild mushrooms with truffle oil

Lime sorbet

Main Courses
Choice of:

Grilled steak
(aged six weeks and cut 12 oz.)

Grilled Ostrich
with asparagus, golden & candy striped beets, grilled zucchini, mushroom risotto and red wine jus

Roast rack of Australian lamb
with honey-mustard pecan crust, mashed potatoes, asparagus, garlic spinach and red wine jus

Vegetarian plate
with portobello mushroom caps and sautéed chickpeas spiked with shallots, cumin and lemon

Daily Seasonal Fish
Crispy oven roasted naturally raised chicken

Grilled provimi veal T-bone
with porcini mushroom jus

Dessert Platter
Consisting of:

Baked cheesecake
classic crème brûlée,
chocolate-cointreau mousse,
warm flourless chocolate torte,
an assortment of ices, ice creams
and seasonal fruit

-preparations & accompaniments may vary slightly-
- $89 per person excluding beverages, taxes and gratuity -
- $99 per person with Passed Hors d’Oeuvres -