Thursday 14 February 2008
Glass of Champagne on arrival
ENTREE
Thai prawn & snow pea spring rolls served with a cucumber,
sweet chilli, kaffir lime & peanut relish
OR
Duck & orange pate with cognac & ciabatta
OR
Salt & pepper squid with tomato chilli jam
OR
Twice cooked crispy asian pork rib with toasted sesame
& spiced BBQ glaze
OR
Coffin bay oysters served with a bloody mary salsa
MAINS
Pan fried kingfish fillet with buttered greens,
toasted almonds & salsa verde
OR
Herb crusted veal schniztel with kipfler potatoes, shaved fennel,
parmesan &
parsley salad, wholegrain mustard mayonnaise
OR
Salmon fillet with pea puree, sauté potatoes, toasted sesame & wasabi
OR
Lemon thyme chicken breast with baked roma tomatoes,
brocollini & parmesan cream
OR
Slow cooked shoulder of beef in red wine tomato & garlic with
crispy chat potatoes, kalamata olives, green beans & gremolata topping
SEAFOOD PLATTER FOR 2
Hot & cold selection including oysters, fresh cooked tiger prawns,
smoked Tasmanian salmon, salt & pepper squid, grilled prawns in lemon and garlic,
steamed mussels, whole cooked blue swimmer crab & our grilled fish of the day
DESSERT
Orange crème brulee
OR
Lemon & lime tart with passion fruit & mango curd
OR
Burnt honey semi freddo with raspberry compote
OR
Sticky date pudding with butterscotch sauce & king island crème.
OR
Chocolate cointreau pot with homemade sable biscuits
Menu includes bread, green salad or steamed vegetables, soft drinks,
fruit juice and coffee or tea
2 courses $60 or 3 courses $75
Seafood Platter for 2 $110
Our Wine & Bar List is also available

|