Canapés on arrival with pre-lunch drinks

Entrée
Tastes of the Sea
Middle Eastern spiced Queenscliff calamari served on smoky baba ghanouj with mixed salad greens and a balsamic glaze

served alternately with

Sticky Pork Salad
High Country pork braised in master stock then glazed and roasted, served with hot and sour paw paw salad, Asian herbs and kaffir lime dressing

Main Course
Roasted Salmon Fillet
Slow roasted Tasmanian salmon fillet, bok choy tossed with Vietnamese mint, Thai basil and coriander, Four Seasons dumpling, sweet soy, black vinegar and lime juice broth

served alternately with

Baby Chicken
Baby chicken flavoured with tarragon and preserved lemon on chestnut ‘risotto’ with caramelised witlof and light chicken jus (GFP)

served with
Salad - House salad mix of radicchio, baby cos and endive dressed with aged balsamic and Yellingbo Gold extra virgin olive oil
and
Bread - Freshly baked sourdough rolls served with Australian cultured butter

To Finish
Cheeses - Country Artisan Producers
A range of carefully selected cheeses from our local Artisan producers
with homemade quince relish and lavosh

Genovese Organic Fair Trade coffee and a selection of Tea Drop teas with house made fruit and nut biscotti

Mini Drumstick ice cream to take away

Beverages
Crown Lager
Corona
Stella Artois
Yarra Burn Sparkling Vintage Pinot Noir Chardonnay
Oyster Bay Sauvignon Blanc
Pepperjack Shiraz
Pepperjack Cabernet Sauvignon
Basic Spirits
Orange juice, soft drinks and mineral water


* This food menu & beverage list was for 2011 and may change for 2012.