..........Next Seasonal Menus
Early Winter Set Menu
Beginning of June to Mid-July.
Three Courses - Saturday Dinner - $64 per person
Two Courses - Friday Dinner - Main Course and Dessert (Cheese) $48 per person
Two Courses - Sunday Lunch & week-days for groups of six or more - $48 per person
Leek & Potato Soup
Leeks and potatoes, cooked in chicken stock, seasoned with thyme, bay leaves, and peppercorns.
Beef, Red Wine Sauce
Slowly cooked beef with a red wine and herb sauce, parsnip galette, seasonal vegetables and a dressed salad of lettuce leaves.
Flamed Winter Festive Pudding
A traditional steamed pudding of vine fruits, brandy and tapioca served with flaming Cointreau, and a bowl of pure cream.
Cheese is served as an alternative to the dessert course.
Late Winter Set Menu
Mid-July to End of August
Three Courses - Saturday Dinner - $64 per person
Two Courses - Friday Dinner - Main Course and Dessert (Cheese) $48 per person
Two Courses - Sunday Lunch & week-days for groups of six or more - $48 per person
Spinach Roulade, Champignons
A home-made rolled spinach sponge enclosing a mushroom and creme fraiche filling, with thyme, garlic and chives, and served with a champignon sauce.
Pork Gremolata, Red Cabbage
Shoulder of pork, browned, cooked slowly in white wine, and sprinkled with a gremolata of garlic, parsley, and lemon served with creamed potato, red cabbage and apple and a dressed salad of Cos lettuce.
Chocolate Marquise, Liqueured Cherries
Bittersweet chocolate combined with butter and eggs to create a rich, mousse textured dessert, served with liqueured Morello cherries, and a bowl of pure cream.
Cheese is served as an alternative to the dessert course.