SAMPLE MENUS FOR FUNCTIONS
 All main courses are served with a selection of seasonal vegetables and a bread roll with butter is included. The menus below are samples and subject to change without notice. Please contact us for a comprehensive menu and brochure information package. | Menu 1 Served as a 50/50 alternate | | Hors D'Oeuvres: | A Selection of the Chef's Hot & Cold Hors D'Oeuvres | | Entrees: | Smoked Salmon on Potato Cake topped with
Sour Cream & Atlantic Salmon Roe Ricotta & Spinach Ravioli served with Pinenuts
and Sun-Dried Tomatoes | | Mains: | Garlic & Rosemary Lamb Loin on Pinenuts
& Raisin Cous-Cous with Yoghurt Chicken Breast 'Skin On' filled with Bread,
Sage & Onions served on Cognac Sauce | | Desserts: | Crepe with Port Drenched Strawberries and Cream Chocolate Basket with Chocolate Mousse
on Berry Coulis | | x | Coffee & Chocolate | | Menu 2 Set course | | Hors D'Oeuvres: | A Selection of the Chef's Hot & Cold Hors D'Oeuvres | | Entree: | Caesar Salad - Cos Lettuce, Bacon,
Garlic Croutons, Anchovies,
Freshly Grated Parmesan Cheese
with Egg Yolk Dressing | | Main: | Roast Sirloin of Beef served with Sauce Florentine, Bacon, Spinach, Onions & Mushrooms | | Dessert: | Apple Strudel served on Creme Anglaise with Cream | | x |
Coffee & Chocolate | |
