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ENTREE
Soup of the Day
Pumpkin, Sweet potato, ginger and scallop soup
Oyster and spinach soup
Antipasto of cured meats, seafood, roasted vegetables and grissini
Gravalax of Sake Vanilla cured Atlantic salmon served on daikon, carrot julienne with wasabi dressing
Prawn and Scallop salad served with avocado salsa in a citrus poppy seed dressing
Char grilled Octopus on a Greek styled salad with lemon oregano dressing
Salt and pepper crispy Calamari with Thai salad in lime and chilli dressing served with crushed peanuts
Warm herb Chicken strips on baby spinach, walnuts cherry tomato and prosciutto, served with honey mustard dressing
Char Grilled marinated Lamb Cutlet served with lemon salsa and basil pesto
Agnolotti filled with sun dried tomato, tossed in a creamy tomato sauce
Eggplant stack with roasted capsicum, zucchini, goats' cheese and salsa with a drizzling of pesto and balsamic
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MAIN COURSE
Oven baked chicken breast filled with mushroom duxcelle, vegetable cous cous and a chicken broth jus
Traditional Duck ala orange served with kipfler potato and bean
Char grilled Porterhouse steak on potatoes and spinach gratin served with pepper port jus
Veal Scaloppini pan fired, served on a sweet mash with green mustard cream sauce
Scotch fillet char grilled served on olive caper, garlic, red capsicum and herbs served with red wine sauce
Barramundi fillet with macadamia parsley crust, served on Bok Choi, snow peas and spicy lemon grass coconut sauce
Grilled Atlanic Salmon Steak on roasted vegetables, wild rocket, with an olive tapenade and lemon dressing
Oven baked Blue eye topped with tomato, mushroom duxcelle on spinach served with grain mustard cream sauce
SIDE DISH (SELECT ONE)
French Fries
Baked potatoes with rosemary and garlic
Mixed green and herb salad
Seasonal Vegetables
DESSERT
Traditional Lemon Tart dusted with icing sugar served with fruit coulis and double cream
Warm chocolate pudding served with crème anglaise and chocolate sauce
Tiramisu with black sambuca syrup
Continental custard with double cream
Mille Feuille French Pastry layered with vanilla custard and Fruit Coulis
Layered ice cream terrine with a brandy snap and seasonal fruit
Berri Bavarois with fruit coulis and double cream
A selection of Australian Farmhouse Cheese ($6.00 extra per person)
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