TWO COURSE SAMPLE MENU

$75pp

ENTREES

ENDIVE, WALNUT AND GORGONZOLA SALAD WITH A HONEY MUSTARD DRESSING

PROSCIUTTO DI PARMA AND BUFFALO MOZZARELLA SALAD WITH MARINATED EGGPLANT

CALAMARI FRITTI WITH PICKLED GREEN CHILLI, SPRINKLED WITH AROMATIC SALT

MAINS

TAGLIATELLE, HAND POUNDED PESTO, POTATOES AND GREEN BEANS

PAN FRIED FISH OF THE DAY

CHARGRILLED SPATCHCOCK, PEARL ONIONS, GRAPES AND DRY SHERRY SAUCE

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY ROASTED KIPFLER POTATOES

FENNEL AND BUTTER LEAF SALAD WITH A FRESH LEMON DRESSING

THREE COURSE SAMPLE MENU

$95pp

ENTREES

ENDIVE, WALNUT AND GORGONZOLA SALAD WITH A HONEY MUSTARD DRESSING

PROSCIUTTO DI PARMA AND BUFFALO MOZZARELLA SALAD WITH MARINATED EGGPLANT

CALAMARI FRITTI WITH PICKLED GREEN CHILLI, SPRINKLED WITH AROMATIC SALT

MAINS

TAGLIATELLE, HAND POUNDED PESTO, POTATOES AND GREEN BEANS

PAN FRIED FISH OF THE DAY

CHARGRILLED SPATCHCOCK, PEARL ONIONS, GRAPES AND DRY SHERRY SAUCE

ACCOMPANIMENTS

FOR THE TABLE

GARLIC AND ROSEMARY ROASTED KIPFLER POTATOES

FENNEL AND BUTTER LEAF SALAD WITH A FRESH LEMON DRESSING

DESSERTS

VANILLA PANNACOTTA, SALTED CARAMEL, CINNAMON STREUSEL

CHOCOLATE FONDANT PUDDING WITH HOUSE MADE VANILLA ICE CREAM

SELECTION OF CHEESES