TABLE D’HOTE MENU 1 ($50.00 + GST per person)

Minimum 20 people

Starters

Served with freshly baked bread

Choose one of the following:

Corn and bacon chowder
Cream of tomato and basil
Broccoli and blue cheese
Corn and chicken chowder

Mains

Choose two of the following:

Pan roasted breast of chicken resting on mashed potato and finished by a tarragon cream jus
Char grilled age beef medallions resting on compote of portabello mushrooms with a peppercorn jus
Oven baked fish resting on marinated Asian noodles finished with a shrimp and coriander butter sauce
Vegetarian crepe filled with a selection of seasonal vegetables, nut and feta cheese, oven baked with an age balsamic dressing.
Pan fried veal fillets resting on char grilled Mediterranean vegetables, finished by smoked sage cream jus

Seasonal vegetables and potato of the day included with main course.

Desserts

Choose two of the following:

Sticky date pudding with a butterscotch sauce and French vanilla ice cream
Caramelised lemon tart with fresh cream and berry compote.
Rich chocolate torte with vanilla ice cream and a chocolate sauce.
Fresh fruit salad drizzled in passion fruit coulis with mango sorbet.
Oven baked apple strudel with a vanilla bean sauce and French vanilla ice cream.

TABLE D’HOTE MENU 2 ($ 60.00 + GST Per Person)

Minimum 20 people

Starters

Served with freshly baked bread

Choose two of the following:

Seafood chowder
Corn and bacon chowder
Cream of tomato and smoked bacon
Salad of smoked salmon finished by a caper citrus dressing
Smoked beef salad resting on seasonal greens, red onion confit and wasabi radish dressing
Feuillete of chicken and mushroom ragout and petit salad greens, finished with a tarragon cream sauce.

Mains

Choose two of the following:

Pan roasted breast of chicken resting on mashed potato and finished by a tarragon cream jus
Char grilled aged beef medallions resting on compote of portabello mushrooms with a peppercorn jus
Oven baked fish resting on marinated Asian noodles finished with a shrimp and coriander butter sauce.
Vegetarian crepe filled with a selection of season vegetables, nut and feta cheese, oven baked with an age balsamic dressing.
Pan fried veal fillets resting on char grilled Mediterranean vegetables, finished by smoked sage cream jus

Seasonal vegetables and potato of the day included with main course.

Desserts

Choose two of the following:

Sticky date pudding with a butterscotch sauce and French vanilla ice cream
Caramelised lemon tart with fresh cream and berry compote
Rich chocolate torte vanilla ice cream and a chocolate sauce
Fresh fruit salad, drizzled in passion fruit coulis with mango sorbet
Oven baked apple strudel with a vanilla bean sauce and French vanilla ice cream.