Lunch and Dinner Menu Selection
Entrees
Chilled beetroot with goat’s cheese, pine nuts and Spanish onion tossed with greens and red wine balsamic dressing
Chicken and mushrooms tossed with penne pasta in pesto cream
King prawns and Atlantic smoked salmon with avocado terrine
Cajun spiced chicken tenderloins with apple and orange salad with Italian dressing
Thai marinated beef salad, grilled tender slices with sweet Thai basil and Chinese cabbage salad
Twice cooked roasted duck leg infused with aniseed, shitake mushroom broth and broccolini,
Succulent BBQ belly pork with plum sauce
Cream of pumpkin soup with fried basil
Traditional minestrone soup topped with golden parmesan crouton
Main courses
Tender premium eye fillet with potato mash and tomato relish
Parmesan and herb crumbed baby veal cooked golden brown with roasted chat potatoes
Three point lamb rack with mustard crust with ratatouille vegetables
Grilled pork cutlet with basil pesto and polenta
Pepper roasted sirloin of beef with potatoes and York shire pudding
Succulent chicken breast with a pocket of ricotta, spinach and pine nuts, a rich sauce of tomato and basil
Crispy skin salmon fillet with herb and parmesan crumble and seasonal greens
Grilled chicken scaloppini with champagne seeded mustard sauce
Baked almond and pumpkin agnolotti with feta and current salsa
Desserts
Blueberry panacotta with candied coconut and passion fruit coulis
Brandy snap basket filled with freshly cut fruit and double cream
Almond and chocolate chip cake with chocolate ice cream and strawberries
Baked lemon cheesecake with fresh berries
Double chocolate tart with homemade toffee cream
Mini pavlova with double cream fruits and spun toffee
Bailey’s Irish cream parfait with double cream and red berry coulis
Freshly brewed coffee tea and cookies
2 courses $36.00 per person
3 courses $45.00 per person
All meals served alternatively
