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Christmas Day Lunch 2010

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					         Christmas Day Lunch 2010
               @ Hotel Bruce County
               4 course choice Lunch Menu with
               espresso coffee, leaf tea and festive petite fours
               Adults - $115 per person
               Children's menu - $50 for children under 12 years

               3 course choice Lunch Menu with
               espresso coffee, leaf tea and festive petite fours
               Adults - $89 per person
               Children's menu - $39 for children under 12 year

         Booking times available from 12 noon until 2.30pm
Pre-payment is required by 1st December to confirm your reservation
 or for bookings made after 1st December within 1 week of booking.

               For bookings or more information, please
               contact Reception @ Hotel Bruce County:
               Phone: 03 8805 8400
               Email: Dine@brucecounty.com.au
               Web: www.brucecounty.com.au
                  Clancy’s Christmas Day Lunch
                             Adults - 4 courses @ $115
                          Children under 12 - 3 courses @ $50
                 Vegetarian menu available | Gluten Free dishes noted (gf)


                      To Start:     Crayfish & Australian Yabby (gf)


                                         Entree
               Sweet corn soup garnished with a Spanish onion fritter (gf)

   Yarra Valley smoked salmon & avocado mousse with Persian feta & salmon roe (gf)

          Ham terrine with toasted brioche, red wine jelly & sauce Cumberland

King prawns on a mango, red onion & mint salad with a traditional brandy cocktail sauce (gf)

        Duck pitivier with gai lan, Portobello mushrooms & orange port reduction


                                         Mains
     Roasted turkey fillet with a pistachio farce, gift wrapped with sage & prosciutto,
      with honey smoked ham, sugar snaps, hand cut chips & sauce cranberry (gf)

                Pan fried snapper fillet on lemon scented crushed potatoes,
                       buttered bok choy & a light Thai dressing (gf)

          Honey glazed pork loin with sweet potato puree, crisp snow pea salad,
                          & finished with sauce calvados (gf)

                Gippsland pasture fed Eye fillet with truffle pomme purée,
                 prosciutto wrapped French beans & a cabernet jus (gf)

                                   Ocean Symphony
  Seared scallop with cauliflower puree & flying fish roe, lemon pepper soft shell crab,
      Pipe Clay Lagoon oysters & Victorian king prawn with avocado & citrus (gf)


                                         Dessert
             Warm Christmas pudding with fresh cherries & brandy custard
              Montella nougat semifreddo with a Summer melon salad (gf)
         Summer Trifle - peaches, cream, light sponge & fruits of the forest jelly
        White chocolate crème brulée with passion fruit coulis & shortbread (gf)
               Trio of Australian cheeses with fig paste & assorted crackers

                     Espresso coffee, leaf tea & festive petite fours
                 Overflow Christmas Day Lunch
                              Adults - 3 courses @ $89
                         Children under 12 - 3 courses @ $39
                Vegetarian menu available | Gluten Free dishes noted (gf)



                                         Entree
               Sweet corn soup garnished with a Spanish onion fritter (gf)

   Yarra Valley smoked salmon & avocado mousse with Persian feta & salmon roe (gf)

          Ham terrine with toasted brioche, red wine jelly & sauce Cumberland

King prawns on a mango, red onion & mint salad with a traditional brandy cocktail sauce (gf)



                                         Mains
     Roasted turkey fillet with a pistachio farce, gift wrapped with sage & prosciutto,
   served with honey smoked ham, sugar snaps, hand cut chips & sauce cranberry (gf)

                Pan fried snapper fillet on lemon scented crushed potatoes,
                       buttered bok choy & a light Thai dressing (gf)

          Honey glazed pork loin with sweet potato puree, crisp snow pea salad,
                          & finished with sauce calvados (gf)

              Gippsland pasture fed Porterhouse with truffle pomme purée,
                 prosciutto wrapped French beans & a cabernet jus (gf)



                                         Dessert
             Warm Christmas pudding with fresh cherries & brandy custard

              Montella nougat semifreddo with a Summer melon salad (gf)

         Summer Trifle - peaches, cream, light sponge & fruits of the forest jelly

         White chocolate crème brulée with passion fruit coulis & shortbread (gf)

               Duo of Australian cheeses with fig paste & assorted crackers



                     Espresso coffee, leaf tea & festive petite fours

				
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