CQ Comfort and Quality Hotels Accommodation Wellington NZ

Canapé Selection

Rare roast beef and horseradish cream on crostini
Miniature ciabatta rolls with chicken served with chive mayonnaise
Porcini and flat mushroom tarts with thyme and feta (V)
Mini pizza, topped with roast pepper and feta cheese (V)
Cocktail chicken kebabs with teriyaki sauce (GF)
Spicy avocado and prawn on crostini
Risotto cake with capsicum, olive with garlic aioli (V)
Fish goujons with tartare sauce
Roasted bell pepper, spinach and Greek feta tartlets (V)
Chocolate and walnut mini brownies
Baby apple crumble cakes
Smoked salmon on blini with crème fraiche and dill
Smoked oysters with chive sour cream (GF)
Porcini and flat mushroom tarts with thyme and feta (V)
Thai fish cakes with coconut chutney
Pork dumplings with chilli soya sauce
Salmon, zucchini and risotto cakes
Prawns in filo pastry with plum sauce
Assorted fresh sushi with soya sauce and wasabi (GF)
BBQ pork loin with tamarillo relish (GF)
Prawn dumplings with soya and chilli dipping sauce
Profiteroles filled with cream with an espresso sauce
Mini passionfruit cheesecakes

Buffet Menu ONE

Buffet Style. Minimum 20 people.

Selection of freshly baked breads, served with spreads (V)
Antipasto platter, with cold meats, pickles, and assorted relish (GF)
Marinated prawns and mussels (GF)
Tomato and cucumber salad with feta cheese (V, GF)
Mixed green leaf salad with orange and toasted nuts (V, GF)
Assorted dressings and condiments (V)
Roast Cajun pork with spiced fruits and gravy sauce (GF)
Spinach & ricotta ravioli with creamy tomato and basil sauce (V)
Char-grilled chicken on roast green beans, capsicum and shallots with red wine sauce (GF)
Poached fish with Asian greens and a lemon, ginger, and coriander broth (GF)
Stir fry vegetables with garlic herb butter (V, GF)
Roast baby potatoes with bacon and rosemary (V, GF)
Chocolate mud cake with chocolate sauce (V)
Black Forest (V)
Baileys Cheesecake with mixed berry fruit compote (V)
Minted fresh fruit salad with whipped cream (V, GF)
Biscuits and pastries (V)
Freshly brewed coffee and a selection of teas

(V) = Vegetarian
(GF) = Gluten Free

Buffet Menu TWO

Buffet Style. Minimum 15 people.

Selection of freshly baked breads, served with spreads (V)
Antipasto platter with cold meats, pickles, and assorted relish (GF)
Marinated prawns and mussels (GF)
Tomato and cucumber salad with feta cheese (V, GF)
Mixed green leaf salad with orange and toasted nuts (V, GF)
Assorted dressings and condiments (V)
Herb crust roast beef medallions with flat mushroom and rosemary jus (GF)
Soya and star anise marinated grilled chicken on wok fried honey bok choy (GF)
Pan-fried market fish on char grilled zucchini and egg plants with salsa crude (GF)
Pumpkin ricotta tortellini with white wine and pesto cream sauce (V)
Herb roasted root vegetables with balsamic reduction (V, GF)
Gourmet new potatoes with garlic and rosemary creamy sauce (V, GF)
Chocolate mousse gateau with whipped cream (V)
Passionfruit cheesecake (V)
Minted fresh fruit salad with whipped cream (V, GF)
Sponge rolled with chocolate butter icing (V)
Biscuits and pastries (V)
Freshly brewed coffee and a selection of teas

(V) = Vegetarian
(GF) = Gluten Free

Buffet Menu THREE

Buffet Style. Minimum 15 people. (Additional $10.00 per person)

Minimum 15 people
Selection of freshly baked bread rolls, served with spreads (V)
Antipasto platter with cold meats, pickles, and assorted relish (GF)
Prawns with chilli and garlic, lemon and garlic marinated squid and mussels (GF)
Baked potato salad (GF)
Mixed green leaf salad with balsamic dressing (V, GF)
Caesar salad with shaved parmesan, crispy bacon, anchovies, and croutons
Assorted dressings and condiments (V)
Roast prime beef medallions with caramelized root vegetables and rosemary jus (GF)
Grilled garlic herb chicken breast served with sautéed beans, tomato and balsamic jus (GF)
Paprika and garlic crusted roast pork loin with mustard sauce and pineapple salsa (GF)
Pan fried market fish with steamed Asian greens and lime coriander pesto (GF)
Pumpkin ricotta tortellini with white wine and pesto cream sauce (V)
Gourmet new potatoes with rosemary creamy sauce (GF)
Honey glaze & herb roast vegetables (V, GF)
Double chocolate cake with vanilla ice cream and mixed berry compote (V)
Baileys cheesecake (V)
Black forest cake with maraschino cherry compote (V)
Home made coffee brulee with raspberry compote (V, GF)
Minted fresh fruit salad with whipped cream (V, GF)
NZ Cheese selection with water crackers, grapes and dried fruits (V)
Freshly brewed coffee and a selection of teas

(V) = Vegetarian
(GF) = Gluten Free

Plated Menu A

Minimum 15 people.
Please select one from each course- Additional choice $5.00 per selection

Entrée Selection
Chef’s soup with bread rolls
Poached chicken salad with char-grilled vegetables, aged balsamic and extra virgin olive oil (GF)
Herb roasted potato gnocchi with tomato, basil and Boccherini (V)
Pumpkin and sage risotto with shaved parmesan (V, GF)

Main Selection
Pork fillet wrapped with prosciutto and sage served with a crispy potato cake and port wine jus (GF)
Grilled chicken breast risotto with basil pesto and shaved parmesan (GF)
Seared spiced lamb on roast vegetables with caramelized pear and a green salad with plum dressing
Grilled market fish with herb mash, tomato, capers, olive and lemon salsa served with an endive salad (GF)
Chicken breast wrapped in bacon on saffron infuse polenta cake with a red wine jue and oven dried tomatoes
Roast beef rib eye with a garlic and herb potato cake, diced root vegetables and beef jus (GF)

Dessert Selection
Soft centred chocolate pudding with vanilla ice cream and mixed berry compote (V)
Baileys cheesecake with raspberry coulis and chocolate shaving (V)
Apple, mix berry, cinnamon and almond crumble served with vanilla ice cream and custard sauce (V)
Mini pavlova with seasonal fruit and whipped cream (V)
New Zealand cheese selection with water crackers, nuts, grapes and plum paste (V)
Dessert Trio – Mint mousse, cheesecake, and speciality ice cream (V)

Side Dishes - $4.00 per person
Steamed seasonal vegetables with herb butter (GF)
Roast baby potatoes with rosemary and garlic (GF)
Green leaf salad with balsamic vinegar vinaigrette (GF)

(V) = Vegetarian
(GF) = Gluten Free

Plated Menu B

Minimum 15 people
Please select one from each course - Additional choice $5.00 per selection

Entrée Selection
Chef’s soup with bread rolls
Poached chicken salad with char-grilled vegetables, aged balsamic and extra virgin olive oil (GF)
Feta, capsicum and herb tart with onion jam (V)
Pumpkin and sage risotto with shaved parmesan (V, GF)
Wood smoked salmon Nicoise (GF)

Main Selection
Grilled corn-fed chicken breast with a wild mushroom risotto, garlic, green beans and balsamic jus (GF)
Hot smoked salmon with salsa verde and an endive shave fennel and cherry tomato salad (GF)
Beef fillet steak wrapped in bacon with crispy garlic polenta, oven roasted vine ripened tomato and beef jus
Cannelloni filled with mushrooms, spinach, ricotta, slow roasted tomato, pepper sauce and shaved parmesan (V)
Seared spiced lamb rump on roast vegetables with caramelized pear and a green salad with plum dressing

Dessert Selection
Tiramisu with raspberry coulis (V)
New Zealand Cheese selection with water crackers, grapes and plum paste (V)
Double chocolate cake with vanilla ice cream and mixed berry compote (V
Baileys cheesecake with raspberry coulis and chocolate shaving (V)
Biscuits, pastries, and cake selection (V)

Side Dishes - $4.00 per person
Steamed seasonal vegetables with herb butter (V, GF)
Roast baby potatoes with rosemary and garlic (V, GF)
Green leaf salad with balsamic vinaigrette (V, GF)

(V) = Vegetarian, (GF) = Gluten Free