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Walter Peak Gourmet BBQ Dinner Menu

BREADS
Walter Peak white sourdough
Rosemary & maldon salt focaccia
Wholemeal loaf

SALADS / ENTREE
Quinoa with pomegranate, feta, almonds, raisins & herbs
Beetroot & local goats cheese with hazelnuts & sage
Red cabbage coleslaw with dijon mustard mayonnaise & sesame
New potato salad with spring onions, capers & parsley mayonnaise
Local asparagus with eggs & croutons
Iceberg lettuce with bacon & blue cheese dressing
Fresh seasonal salad leaves with a vinaigrette
Black beans, avocado, coriander, cherry tomato served with tortilla
Tart of caramelised onion, brie, pistachio & thyme

COLD SEAFOOD
Smoked mackerel served with rocket & aioli
Home cured Stewart Island salmon with fennel, capers & lemon
Cloudy Bay clams with dried salami & fennel

ANITPASTO SELECTION
Marinated olives, sundried tomatoes, artichokes
procuitto, salami, chargrilled vegetables, New Zealand cheeses

VEGETABLES
Herb crusted butternut squash
Buttered potatoes with chives
Zucchini with almonds & lemon

OUTDOOR GRILL
Vegetable skewers with Blue River halloumi
Whole prawns sautéed in chilli & garlic
Grilled skate wings
Grilled octopus
Spiced rotisserie chicken
Slow roasted pork belly
Cardrona leg of lamb
Local Zamora criollo sausage
Beef short ribs & sliced beef rump

CONDIMENTS
Three mustards, mint sauce, chimichurri,
horseradish, smoked paprika aioli

DESSERTS / CHEESE
Crème brulee with fruit compote
Panna cotta
Sticky date pudding
Freshly baked chocolate brownies
Blue River ice cream
Trifle
Tiramisu
Chocolate mousse

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