Celebration Set Menu - 2009

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               Celebration Set Menu - 2009


                                  soy glazed fish fillet
                               served on a bed of saffron rice

                       caramelized onion & ricotta tart
                oven baked tartlet served on a tomato & basil coulis

                                     antipasto plate
selection of cold cut meats, bocconcini, sundried tomato & marinated vegetables

                     smoked salmon & asparagus frittata
                 served with a wild rocket & lemon caper dressing

                                   chicken brochette
      skewered chicken pieces served with a spicy capsicum & tomato salsa


                                    penne fredricks
                    tomato, garlic, olives & fennel pork sausage

                                 rigatoni amatriciana
               pasta tubes tossed with smoked bacon & spring onion
                   with a touch of chilli in a roma tomato sauce

                                penne smoked salmon
  angle cut pasta tubes tossed with smoked Tasmanian salmon, capers & cream
                         garnished with fresh chopped dill

       fresh pasta rolls filled with spinach & ricotta or veal mince & herbs,
               served with a roasted red capsicum & tomato sauce


                                    cream of tomato
                          served with mini ciabatta croutons

                                 sweet potato & chive

                  creamy chicken, leek & mushroom soup

traditional style with pasta, beans & homestyle vegetables in a rich tomato stock
restaurant ▪ bar ▪ functions

                                         main course

                               slow roasted scotch fillet
               thick cut and served with a roasted garlic & rosemary jus

                                  atlantic salmon cutlet
   encrusted in tuscan spices & served on a soft pinenut polenta & salsa verde

                                 chargrilled pork ribeye
                served with the chef’s homemade apple & onion relish
                               on a cream garlic mash

                                   pollo con proscuitto
      chargrilled chicken breast pocketed with cheese & spinach, wrapped in
                proscuitto served with a roasted red capsicum sauce


                                      fresh fruit salad
                    served in a brandy snap basket on a berry coulis

                           homemade sticky date pudding
                    served with a butterscotch sauce & double cream

                                    vanilla panna cotta
                            served with a mixed berry compote

                                       crème caramel
                   light set custard served topped with caramel sauce

                            hot apple & rhubarb crumble
              an old favourite, accompanied with vanilla bean ice cream

                               cappuccino crème brulee
      creamy coffee flavoured custard served with homemade almond bread

                                         Tea & Coffee


                  Food                                          Beverage
               3 Courses                              Beer, Wine, Champagne & Soft
               4 Courses                                     Drink Package

*Prices subject to availability
*menu items are subject to market availability so items may be substituted without notice

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Description: Celebration Set Menu - 2009