Ceviche

Father’s Day Menu

6th Sept 2008  

Amuse Bouche 

ENTREE

Duck livers on fresh corn risotto  

Traditional Beef Carpaccio, Fresh Parmesan, Crusty Bread  

Seared Scallops on Asian greens with mirin soy dressing  

Crispy Tempura Prawns, Ponzu Sauce

MAIN

 Skin Roasted Snapper Fillet, on Truffle infused Lentil and vegetable stew   

Cornfed Chicken breast stuffed with Kumra and Pine Nuts on 

On roasted zucchini with oregano jus

 Grain Fed Prime Fillet of Beef, Mashed Potatoes, Young Vegetables, Creamy Green Peppercorn & Bacon Sauce 

Gippsland Lamb, rump with kipfler potatoes creamy pesto garlic sauce  

DESSERT  

Homemade Sorbet, with almond tuile, Seasonal Fruits and Blue berry sauce  

Sticky Date Pudding, Toffee Sauce, Homemade Vanilla Ice Cream 

Dark chocolate cream brulee with midori and mint strawberries

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Coffee & Tea