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Entrees
Traditional Caesar Salad with smoked salmon julienne
Basil Linguini with tomato, mushroom and pepperoni
Tempura Crab Claws with coriander mayonnaise
Thai style Fish Cakes with pineapple and chili salsa
Creamy Tomato and Basil Soup
Smoked Chicken on Garden Salad with passionfruit vinaigrette
Oriental Style Shrimp Cocktail on cellophane noodles in sweet coriander chili dressing
Spring Rolls with garden salad and garlic aloli
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Mains
Supreme of Chicken filled with apricots and roasted almonds with sauce burgandy
Souvlaki marinated Chicken Breast filled with lemon pepper jus
Grilled breast of Chicken with asparagus spears, tomato concourse and cream sauce
Char-Grilled Sirloin Steak with whiskey flamed pink peppercorn sauce
Sichuan marinated Sirloin Steak with noodles and five-spice jus
Veal Cutlet with creamy mushroom ragout and wild rice timbale
Tandoori marinated Lamb Rump, yellow rice and butter sauce
Char-grilled Lamb Rump on Mediterranean ratatouille and red wine jus
Pan Fried Fillet of Fish with vermouth and chervil cream sauce on congo potatoes
Seared Atlantic Salmon with thai spices and baby bok-choy with mild thai curry sauce
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Dessert
Traditional slow baked Raspberry Cheesecake
Tropical Pineapple, Mango and Passionfruit Pavlova
Sticky Date Pudding with butterscotch sauce and clotted cream
Traditional Tiramisu with Chocolate sauce
Triple chocolate mousse cake with mocha sauce
Moist, Rich Orange Cake topped with Almond Flakes
Black Forest Parfait with Wild Berry Sauce
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