The Elizabethan Lodge

Reception Centre Incorporating Eliza's Restaurant

Chapel and Garden Ceremonies | Receptions | Wedding Menu
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Our Wedding Menu Selection has been carefully created by our team of experienced and dedicated Chefs allowing you the flexibility to create a special menu for you wedding. If you prefer something a little different, for example a menu featuring cuisine from various cultures or counties, or perhaps a Buffet or Cocktail style menu. Our Chefs will be only too happy to tailor make a menu personally for you. Upon Arrival, your guests are treated to a tantalising selection of Hot & Cold Canapes.

All soups are homemade using fresh market ingredients

Cream of Butternut Pumpkin Soup	Traditional Italian Minestrone
Country Style Vegetable	French Onion
Potato & Leek	Cream of Asparagus
Cream of Mushroom Soup with Leek	Traditional Tomato & Herb
Asian Style Won Ton Soup	Sweet Corn and Chicken Chowder

Sesame Chicken Tender julienne slices of chicken coated in sesame seeds, deep fried golden brown and served on a bed of coral lettuce with a Sweet Chilli Sauce	Grilled Fish Fillets Resting on a reef of Red Capsicum and Onion Pepronata
Beef Satay Tender pieces of sirloin, marinated in satay sauce and served with a spicy peanut sauce	Baked Avocado Half an avocado filled with mushrooms, onions, bacon and cheese then baked in the oven
Warm Thai Chicken Salad Slices of chicken marinated in Thai herbs and spices pan fried and served on a bed of Asian mixed greens	Veal & Mushroom Ragout Sauteed baby Veal garnished with wild mushrooms in a creamy sauce served in a puff pastry vol-au-vent case
Veal Tortellini With Forest Mushrooms and a herbed cream sauce	Seafood Skewer A selection of skewered prawns, scallops and fish wrapped in bacon. Served on a bed of saffron rice with a spicy Tomato sauce (Denotes $3.00 surcharge pp)

ENTREES - COLD

Avocado Vinaigrette A half fanned Avocado served on a bed of mesculan lettuce and served with a French dressing and capers	Melon & Prosciutto Platter Prosciutto Ham served with fresh melon and garnished with fleurons
Tandoori Lamb Tandoori Marinated Lamb on a Pappadum presented by Mango Chutney and a Lime Yoghurt Dressing	Marinated Chicken Salad Honey and Soy Marinated Chicken Breast Salad consisting of Snow Pea Shoots, Rocket Lettuce and Asparagus enhanced by a Marinade Dressing
Shrimp Avocado Avocado and Shrimp with Watercress accompanied by a Lemon and Dill Vinaigrette	Duck Liver Pate A traditional Duck Liver pate flavoured with Grand Marnier and served with Orange Aspic and Melba Toast
King Prawn Salad Freshly cooked King Prawns served on a bed of lettuce with a cocktail sauce (Denotes a surcharge of $4.00 pp)	* Smoked Salmon Salad Tasmanian salmon served with lettuce, capers and onion on a bed of toasted ciabatta (*Denotes a surchardge of $3.00 pp)
Bruschetta A selection of tomato, basil and chargrilled vegetables served on a toasted ciabatta

MAIN COURSE

Chicken Supreme Breast of chicken filled with a vegetable farce, wrapped in Filo pastry and served with a light mango and curry sauce	Chicken Chasseur Filler of chicken served with a chasseur sauce with bacon, mushrooms, and onions and garnished with finely chopped shallots
Chicken Cashew Roasted Chicken Breast shrouded with a leek and roasted cashew nut sauce	Herb Marinated Chicken Brest Herb marinated Char grilled Chicken Breast with a Tomato and Basil coulis
* Camembert Chicken Roulade Breast of Chicken filled with Camembert, Smoked Ham and Spinach and served with a herbed veloute (*Denotes a $2.00 pp surcharge)	Chicken Neptune Breast of Chicken filled with Salmon, onions and chives, served with a lemon hollandaise sauce (Denotes a surcharge of $2.00 pp)
Sirloin of Beef Slices of Roasted Beef Sirloin, coated with a mushroom and sun-dried Tomato Jus	Dijon Roast Sirloin Roast Sirloin covered with Dijon mustard and cracked black pepper smothered in a port and red onion jus
Fillet Mignon A Premium cut of tender Fillet Steak, wrapped in bacon, pan fried and served with a béarnaise sauce. (Denotes a surcharge of $3.00pp)	Beef Wellington Tender loin of Beef with Pate, wrapped in flaky pastry and served with a mushroom sauce. (Denotes a surcharge of $3.00pp)
Veal Escalopes Pan fried baby Veal served with a mushroom and sage cream sauce	Mushroom Pocketed Veal Veal pocketed with pate and sautéed Shitake and Swiss brown mushrooms, wrapped in leek, grilled and served on a julienne of vegetable completed with sun-dried tomato and lemon butter
Lamb Mignons Medallions of tender lamb wrapped in bacon served with a basil pesto or minted jus (Denotes a surcharge of $3.00pp)	Pork Medallions Pan fried medallions of Pork, served with a savoury tomato and plum sauce
Braised Lamb Served with port, herbs, garlic & shallots with a vegetable braising liquor	Atlantic Salmon Cutlets Atlantic Salmon Cutlets grilled and served with a lemon butter sauce (*Denotes a $3.00 surcharge pp)
Mint Lamb Loin Tender loin Lamb roasted in fresh rosemary and served with a homemade mint sauce	Rack of Lamb Oven roasted rack of Lamb topped by a honey mint sauce (Denotes a $3.00 surcharge pp)
Fish De Jour Fish of the Day finished with a Dill and pink peppercorn hollandaise	King George Whiting King George Whiting tenderly cooked and served with a light lemon butter sauce (*Denotes a $3.00 surcharge pp)

All main Courses are served with Potato and Seasonal vegetables
Tea & Coffee served with after dinner mints

(Please choose one Entrée and one Main Course)

Scorched Tomato and Onion soup garnished with chives	Vegetable broth with Wheat Noodles
Tossed Rocket with roasted Capsicum Artichoke and olives	Penne topped with Mushrooms, Basil, Onion and Tomato

Savoury herbed crepe stack with spinach, tomato,
onion and cheese served with a tomato based sauce

Baked Vegetable Crepe, topped with Parmesan cream, grilled, and finished by a Pesto sauce	Curried vegetables and rice wrapped in Filo pastry and completed by a chunky tomato and onion salsa
Wild mushrooms, artichoke and spinach Risotto presented with a warm basil and tomato coulis and fried leek.	Stir-fry vegetables with Tofu and cashews, resting in a bird's nest of fried noodles

Thai vegetable bonbon combination of asian flavoured vegetables
wrapped in filo pastry, served on a sweet chilli sauce

Vegetarian Gateaux; layered vegetables with
Spinach and Ricotta completed by a Pesto cream

DESSERT

Paris Roll An almond biscuit rolled in Irish cream ice cream with a chestnut puree and served with a vanilla Anglaise sauce	Chocolate Mousse A Terrine of Chocolate Mousse with White and Dark Chocolate shards, encircled by a raspberry coulis
Bandy Snap Basket Filled with fresh fruit and served with Kirsch	Hot Apple Strudel Served with cream Chantilly
Baked Cheese Cake Freshly baked cheesecake served with cream Chantilly	Peach Delight Champagne paoched peaches, layered with cream, inside a profiterole and served with cream anglaise (Denotes a $2.00 surcharge pp)
Sticky Date Pudding Accompanied with Caramel sauce and lashings of cream	Lemon Curd Tartlet Served with a thick honey and flaked almond cream
Ice cream Terrine Blueberry and Raspberry Ice cream Terrine encircled by a Mango coulis	Liqueur Strawberries Liqueured Strawberries dipped in chocolate, arranged in a Brandy Snap basket and served with home made ice cream (Denotes a $2.00 surcharge pp)

Warm Berry Crumble
Accompanied with Ice cream and double cream

OPTIONAL EXTRAS

Cheese and Fruit $4.50pp or $38 per table	Antipasto Platters A selection of cured meats, marinated roast vegies, kalamata olives, bocconcini cheese and pickled vegies served with pasta dura bread $20 per table
Seafood Platter Prawns and oysters with thousand island dressing and smoked salmon with horseradish cream on a bed of crushed ice $40 per table	Prawn Platters Pealed juice tiger prawns on a bed of lettuce, served with a tangy home made dressing $40 per table
Greek Salad Mixed lettuce, olives, fetta, tomatoes and continental cucumber tossed with lemon juice and virgin olive oil $9.50 per table	French Salad Cos lettuce, spanish onion and chopped parsley tossed with grain mustard and olive oil $7.50 per table

Mixed Salad
Mixed lettuce, spanish onion, tomatoes, avocado and cucumber
tossed with a balsamic vinegar
$8.50 per table