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Sunday, 4th April 2010 Easter Sunday Brunch by nwv14113

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									    Sunday, 4th April 2010
      Easter Sunday Brunch

                                                 Adults
                                                  $75
                                                 Under 12 $25
 11.30 am                                        Under 5 FREE

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       Bring your family along for a succulent Sunday
                           brunch.
     A complimentary glass of house beer or house wine
                and soft drinks upon arrival.
     For children: Free Easter Eggs, Egg Hunt, Decorate
          Your Own Egg and Make Your Own Pizza.


                   Bookings Advised
            See Reception to Book Your Table.


Araluen Golf Resort Phone: 9397 9000
Country Club Avenue E-mail:
    Roleystone      reception@araluencc.com.au
www.araluenresort.com.au
                        EASTER
       SUNDAY BRUNCH MENU
   A complimentary glass of house beer or house wine and soft drinks
                             upon arrival.
    For children: Free Easter Eggs, Egg Hunt, Decorate Your Own Egg
                        and Make Your Own Pizza.

                           SOUP STATION
                      CREAMY SEAFOOD CHOWDER
          ASSORTED BREAD ROLLS WITH DANISH UNSALTED BUTTER

                            EGG STATION
                          EASTER OMELETTE
         SCRAMBLED EGG WITH HERBS OR EGGS OF YOUR PREFERENCE

                          SALAD STATION
        KIPFLER POTATO SALAD WITH BASIL PESTO, SEMI-DRIED TOMATO
                         AND MARINATED FETTA.
BABY MOZZARELLA WITH AVOCADO, MICRO LETTUCE WITH LEMON INFUSED EXTRA
                            VIRGIN OLIVE OIL.
    APPLE WALNUT SALAD WITH PEACH, NECTARINE AND FRUIT VINAIGRETTE
                          MIXED GARDEN SALAD.
                            SEAFOOD SALAD.

                          ROAST STATION
       STANDING ROASTED RIB EYE BEEF WITH WHOLEGRAIN MUSTARD
                  AND BRAISED POTATO WITH BACON.
            ROASTED PORK WITH HONEY AND MUSTARD GLAZE.
    ROASTED SALMON IN PUFF PASTRY WITH PERNOD CREAMY DILL SAUCE.
 ROASTED SPATCHCOCK WITH PANCETTA AND CHESTNUT SERVED AND BROWN
 MUSHROOM DUXELLE, TRUFFLE MASHED POTATO WITH SPICY ITALIAN SAUSAGE.
                   CARAMELIZED ROOT VEGETABLES.


                         DESSERT STATION
CRÉME CARAMEL ON A RICH BISCUIT BASE FINISHED WITH CHOCOLATE GANACHE.
       APPLE CRUMBLE SERVED WITH FRENCH VANILLA BEAN ICECREAM.
              ASSORTED MIXED FRUIT AND LUSCIOUS BERRIES.
   WESTERN AUSTRALIAN FINE CHEESES, DRIED FRUIT, GRAPES WITH LAVOSH
                        AND GRISSINI CRACKERS.

								
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