ENTRÉES

Lamb Cutlets*
Herb encrusted lamb cutlets served on pilaff rice topped with a light lamb jus
Sea Perch
Fillet of sea perch, crumbed and served with tartare sauce and salad.
Smooth Dory
Fillet of Dory grilled and topped with shrimps & crab meat in a concasse sauce,
served with a rice pilaff.
Seafood Crepes
A delicate crepe filled with a selection of seafood (mussel meat, shrimps, scallops, squid rings & crab meat) in a mornay & mushroom sauce.
Calamari
Calamari rings fried and served on a bed of lettuce with tartare sauce.
Chicken & Avocado Salad
Fanned avocado a top char grilled chicken tenders and served with a creamy dressing.
Prawns Brochette*
Skewered prawns cooked with a bacon, mushroom, shallots & creamy
tomato sauce served on a bed of rice Pilaff.
Antipasto
A selection of appetisers of the season, traditionally prepared.
Chargrilled Seafood*
Consisting of prawns, calamari, sword fish, mussels & oysters
char-grilled and served on a bed of lettuce and garnishing.
Delicacies of the Sea
A selection of seafood (prawns, scallops, calamari rings and pieces of fish) crumbed and deep-fried, served with tartare sauce and garnishing.
Atlantic Salmon*
Fresh salmon steak grilled then topped with a lemon & caper meuniere sauce.
King Prawn Cocktail*
Shelled King Prawns served with cocktail sauce.

ENTRÉE PLATTERS

Antipasto
An assortment of Italian appetisers and garnishing.
Prosciutto
Parma prosciutto, tomato slices topped with bocconcini cheese and basil, calamata olives, marinated artichoke hearts, semi-dried tomatoes, marinated eggplant & cantelope balls, served with grissini sticks.
Oysters
Your choice of Natural, Kilpatrick, Florentine.
(2 Dozen per platter)
Prawns
Shelled King prawns with lemon wedges and cocktail sauce
Seafood Selection
Including Calamari, Scallops, & Prawns crumbed and deep-fried and served with Tartare Sauce
Chilli Prawns
Prawns cooked with a Sweet Chilli sauce & served hot
Salt & Pepper Calamari
Calamari rolled in a Salt & Pepper crumb then deep-fried
Cold Seafood
Consisting of lobster, prawns, calamari, mussels and oysters.

SOUPS

Minestrone
Traditional country style vegetable soup.
Blue Pumpkin
Creamy home made pumpkin soup.
Chicken
Cream of chicken soup.

PASTAS

Linguini Seafood
A flat ribbon type home made pasta cooked with a selection of seafood
Gnocchi Pesto
Homemade Potato Dumplings topped with a basil pesto.
Fettuccini Ragu
A ribbon shaped pasta topped with a rich tomato and diced beef sauce
Fusilli Eggplant
Homemade pasta spirals served with a fusion of eggplant, fresh basil and vine ripened tomatoes
Penne Matriciana
A classic pasta dish that originates from the town of Amatrice in Central Italy served with a rich tomato sauce containing pancetta and an optional touch of chilli
Cream & Mushroom Tortellini
These circles of heaven are stuffed with Veal and Parmesan cheese and served with a creamy mushroom sauce
Ravioli Bolognese
A delicious pasta parcel filled with braised beef and topped with a beef bolognese
Lasagna
A wonderful recipe that needs to be shared with the world. Ground beef, onion, mozzarella, parmesan cheese and tomato sauce in layers of fresh pasta sheets
Cannelloni
A popular Italian pasta dish rolled and filled with Ricotta & Spinach and topped with a tomato passata and parmesan cheese

RISOTTO’S

Seafood
A very tasty dish with a combination of fresh seafood cooked through the alborio rice
Salmon
A very special risotto with beautiful light smokey salmon and creamy flavours
Florentine
A smooth, creamy and oozy alborio rice stirred to perfection with roasted chicken & baby spinach to make a perfect meal
Mushroom
The perfect dish to enhance the flavour of mushrooms

MAIN COURSE

(All dishes are accompanied by in-season vegetables
and served with a table salad)

STEAKS

Fillet Dianne
Prime scotch fillet of beef, prepared with a demi-glace, brandy and mushroom sauce.
Eye Fillet Bernaise*
Medallions of eye fillet covered with a warm bernaise sauce.
Scotch Fillet Mexicana
Prime scotch fillet of beef char-grilled and topped with thinly sliced capsicums and onions in a tomato sauce.
Scotch Fillet Chasseur
Char-grilled scotch fillet with a chasseur sauce consisting of mushrooms, bacon, shallots, brandy, demi-glace and a touch of tomato concasse.
Pepper Steak
Prime scotch fillet of beef cooked in a green peppercorn sauce.
Rib Eye*
300gm rib eye steak char-grilled, resting on a bed of mashed potato smothered with a sweet sherry jus.
Beef Wellington
Fillet braised then filled with a mushroom sauce and then wrapped in puff pastry.
Sirloin Steak*
Char grilled and topped with Morton Bay Bugs served with a garlic sauce.

VEAL

Scaloppine
Baby veal thinly sliced topped with a demi glace sauce consisting of bacon, shallots, mushrooms and white wine.
Scaloppine Vino Bianco
Baby veal covered with a white wine & mushroom cream sauce
Scaloppine Pizzaiola
Thinly sliced baby veal cooked in a tomato and white wine sauce with capers, garlic, black olives and dressing.
Scaloppine Lunica
Pan fried veal topped with prosciutto in white wine and sage sauce.
Scaloppine Saltimbocca
Baby veal topped with Virginia ham & Italian mozzarella served with a white wine, mushroom and fresh herb sauce.
Veal Florentine
Spinach, mushroom, cheese & bacon filling wrapped in a slice of Veal then baked & served with a light demi glace sauce.

POULTRY

Chicken Champagne
Breast of chicken cooked in a champagne and cream sauce.
Chicken Involtini
Breast of chicken rolled and filled with spinach, ricotta, pine nuts, served with a tomato sauce or breast chicken rolled and filled with ham, cheese and mushrooms served with a veloute sauce.
Chicken Marsala
Pan fried breast of chicken layered with prosciutto, Italian mozzarella and marsala sauce.
Chicken Florentine
Breast of chicken pocketed with camembert cheese and spinach served on a roasted pine nut, spinach and cream sauce.
Chicken Wellington
Chicken Fillet braised then filled with a mushroom sauce and then wrapped in puff pastry.
Chicken Neptune
Chicken Fillet filled with a delicacy of seafood and served with a creamy lemon sauce.
Chicken Quattro
Chicken Fillet filled with four types of imported cheese’s and served with a cream pesto sauce.
Spatchcock*
Spatchcock boned, marinated and then char-grilled, served with a chicken & rosemary veloute.
Quails Polenta*
Quails boned, stuffed and baked in white wine with sage and rosemary, served on polenta with jus-lie.

LAMB

Lamb Fillet*
Tender lamb eye fillet seared and served on a helping of spring onion mashed potato with a fresh rosemary jus
Rack of Lamb*
Roast rack of lamb, served with Bergere (ham off the bone, mushrooms, demi glace) sauce.

PORK

Pork Florentine
Tender pork fillet medallions served with a pine nut, spinach and cream sauce.
Pork Rib Eye*
Char-grilled and served with a savoury plumb sauce
Pork Scaloppine
Escalopes of pork, pan-fried and drizzled with a sage and rosemary jus.

DESSERTS

Torte Au Citron
Lemon tart with Ice Cream & garnishes
Assortment de Glace’s
A selection of sorbets including lemon, mixed berry, green apple and more.
Apple Tart
Served with hot butterscotch sauce & Vanilla Bean Ice Cream
Cheesecake
Smooth Vanilla cheesecake decorated with custard cream and finished with chocolate drizzle
Trio Of Desserts
A selection of 3 different desserts choose crème brulee or pannacotta, Strawberry or Chocolate Mousse, Sticky Date, Tiramisu and a variety of Home Made Gelati
Pavlova
Topped with cream and passion fruit.
Strawberries Romanoff
Marinated strawberries in a delicate chocolate cup, topped with a dollop of double cream.
Fruit Lovers
Fresh fruit salad served with cream & ice cream
Profiteroles
Profiteroles filled with crème patisserie and topped with chocolate sauce.
Summer Pudding
Small cake filled with nougat ice cream & topped with chocolate sauce, served with whipped cream & fruit garnishings.
Sticky Date & Walnut Pudding
Served warm with a hot butterscotch sauce, cream and ice cream
Tira Misu
Italian biscotti soaked in coffee & marsala, layered with mascarpone cheese, fresh cream & cocoa.
Baked Cheese Cake
Accompanied with fresh berries and double cream
Apple & Blackberry Crumble
Served warm with a dollop of double cream & ice cream
Berries & Ice Cream
Zabaglione & Coffee gelati on a Belgium Waffle topped with mixed berries and finished with sauce anglaise.

SUPPER

Fresh Fruit
An arrangement of in season fresh fruit.
Cheese’s
A selection of local & imported cheeses served with dried fruits, nuts and crackers.
Prawns*
Whole prawns on a platter served with a seafood sauce
Prosciutto & Bocconcini*
Platter of Italian Parma ham with bocconcini cheese, greens & olives.
Seafood*
A selection of the finest delicacies of the sea, consisting of lobster, prawns, oysters & mussels.
Prosciutto Parma*
Thinly sliced Italian Parma ham, accompanied by a selection of marinated vegetables (eggplant, semi dried tomatoes, green olives and mushrooms) together with continental home made bread.

Tea & Coffee
Tea, Coffee and minuettes together with Port are served during supper
with compliments of the management.

* Denotes Additional Charges Apply
If you have a specific dish in mind, please let us know and we shall discuss it with our executive chef