Phone: (02) 4787 8188
Fax: (02) 4787 9116
Email: megalong@megalongcc.com Office Hours 8am to 5.30pm

MENUS

EVENING WEDDING

$55.00 per head

APPETIZERS

Selection of  Dips, Pate Cheeses, Olives, Bread and Crackers

Please choose  one  from each course

ENTREE
Choice of soup:

Butternut Pumpkin and Sweet Potato
Fresh Tomato and Basil

Spring Vegetables

MAIN COURSE

Chicken Breast with a Mustard Cream Sauce
Traditional Pork Roast served with Crackling and Apple Relish
Roast Grainfed Beef Fillet with fresh herbs, garlic and Red Wine Jus
Marinated Lamb with a Mint and Redcurrant Sauce

Main Course is served with  the following

Seasonal Vegetables and Salad

Hot Baby potatoes rolled in country butter sauce

Seafood Pasta salad,  Red and  white cabbage salad

 Romaine tomatoes in an onion and herb dressing

Green Beans with Toasted Pine Nuts

Mignonette lettuce with vinaigrette dressing

Greek Salad - Tomato, Cucumber, Onion, Olives, Feta,

Beetroot Wedges with sour cream and  herb dressing

DESSERT     choose one from the following
 Date and Fig pudding with warm old English Toffee sauce and Cream
Warm Apple Pie with a dollop of Cinnamon Cream
Ice Cream with Fruit Coulis

Coffee and Tea  is available throughout  your reception.

All our menus include the option of vegetarian meals. Special

children's  meals are available  but it is advisable to pre- arrange these meals.

Bar Packages with Bartenders are also available.

CATERING:

• As a general guide, the average charge  is  half price for children under 14 yrs under 4 are free

• Meals for photographers and musicians are also charged at halfprice

• As a guide, it is suggested that an allowance of $15 - $25 per head be budgeted for wine, beer and spirits.

• The menu is flexible and can be tailored to your needs

Prior to the function date the food is to be paid for in full and

the balance of the account is to be settled at the conclusion of the function.

FINAL GUEST NUMBERS AND PAYMENT

Numbers should be advised at the time of finalizing menu and wine choices. This is required 4 weeks prior to the function. The  definite numbers of guests should be given and paid for one week prior.

Charges will be made for the number of guests confirmed one week prior to the function.

Payment will include reception and initial liquor cost, any additional bar purchases may be paid on the Day. Payment may be made in the way of cheque, cash  or  credit  card.

Minimum for Function Hall  is 60 people.

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