$8
Crusty sour dough loaf w dips

ENTREE

All $20

Local king prawns – cauliflower puree – pine nuts – pickled currants – parsley and lemon dressing

Crispy lemon and thyme crusted chicken – grapes – green beans – beet leaves – crème fraiche and mustard fruits

Gravlax salmon – shaved apple and fennel salad – orange – capers – marinated fetta – crispy bread

Duck liver and pork terrine – candied orange – crispy sour dough – apple vinaigrette

 Herb gnocchi – swiss brown mushrooms – baby spinach – garden peas – sage butter

Smokey tomato risotto – fried basil – fresh parmesan

Curry dusted calamari – vine tomato – pickled celery – saffron aioli

MAIN

All $35

Fish of the day

Grilled stockyard sirloin – peppered green beans – smokey bacon  – garlic mash – red wine jus

Slow cooked lamb shoulder – rosemary gnocchi – balsamic tomatoes – baby spinach

Saffron potato crusted Atlantic salmon – avocado – ruby grapefruit – pea shoots – shaved fennel – vanilla bean mayonnaise

Crisp Confit duck leg – potato and wild mushroom gratin – rosemary roasted zucchini – cherry and cocoa nib jus
 

 Pan roasted chicken breast stuffed with prawn parsley and garlic butter – sweetcorn potato hash – asparagus – pesto

Spiced pan roasted pork fillet and crispy belly – crushed sweet potato with leeks and garlic –candied ginger dressing

SIDE SERVES
$8

Hand cut chips
Fresh garden salad
Sauteed greens w shallots, pine nuts and lemon

DESSERT

$15

Soufflé of the day

White chocolate cheesecake – toasted macadamias – fresh berries – raspberry sauce

Toasted coconut pannacotta – peach crumble – stone fruit coulis

Dark chocolate and cherry ripe tart – fresh cherries – double cream
 

Espresso bruleé – drunken prunes - biscotti

Sticky date pudding – sauce anglaise – vanilla bean ice cream

LUNCH MENU

entrée & main    $40 per person
main & dessert  $35 per person

Includes a beverage
Light beer / house white / house red / house sparkling

Crusty sour dough loaf $8

Entrees

Crispy lemon and thyme crusted chicken – grapes – green beans – beet leaves – crème fraiché  and mustard fruits

Duck liver and pork terrine – candied orange – crispy sour dough – apple vinaigrette

Smokey tomato risotto – fried basil – fresh parmesan

Curry dusted calamari – vine tomato – pickled celery – saffron aioli

Mains

Fish of the day

Spiced pan roasted pork fillet and crispy belly – crushed sweet potato with leeks and garlic –candied ginger dressing

Grilled stockyard rump – peppered green beans – smokey bacon  – garlic mash – red wine jus

Slow cooked lamb shoulder – rosemary gnocchi – balsamic tomatoes – baby spinach

Desserts

Soufflé of the day

Dark chocolate and cherry ripe tart – marinated cherries – double cream

Espresso bruleé – drunken prunes - biscotti

Sticky date pudding – sauce anglaise – vanilla bean ice cream

Sides

$8

sauteéd greens w shallots, pine nuts and lemon/ Fresh garden salad/ Hand cut chips

Children’s menu available - $20 each

VALENTINE'S DAY MENU

Valentine’s day 2012

2 courses                   $ 60
3 courses                   $ 70

Crusty sour dough loaf with house made dips
$8

Entrees

Gravlax salmon – shaved apple and fennel salad – orange – capers – crispy bread

Local king prawns – white onion puree – pine nuts – pickled currants – parsley

Sautéed herb gnocchi – slow cooked tomatoes – basil – marinated fetta

Mains

Macadamia and date crusted Bangalow pork cutlet – crushed sweet potato and leeks – sautéed greens  – candied apple & ginger jus

Grilled Stockyard sirloin – roasted garlic potato puree – buttered green beans – blue cheese and green peppercorn butter – red wine jus

Crispy skinned Atlantic salmon – sweetcorn and chilli salsa – potato hash – horseradish cream

Desserts

Chocolate soufflé – candied orange – vanilla bean ice cream

Toasted coconut pannacotta – peach crumble – coulis

White chocolate cheesecake – roasted macadamias – berry compote – raspberry sauce

Canape Menu

Truffled mushroom soup

Chilli tomato tarts w Persian fetta and basil pesto

Tandoori chicken skewers w organic yoghurt

Fresh Mooloolaba king prawns w classic cocktail sauce

Seared Queensland scallops w lemon, parsley & almond butter

Natural Coffin bay oysters w cab sav vinegar dressing

Coffin bay oysters Kilpatrick

Magret duck dumplings w spiced pineapple dipping sauce

Seared eye fillet w hash potatoes and caramelised onion jam

Sweet potato & leek wontons w raita

Wild barramundi goujons w macadamia nut crumbs and lime aioli

Coconut king prawns w spiced avocado puree

Babaganoush w watercress & shaved parmesan on grilled sourdough

Duck liver pate en croute w tomato relish

Potato, sage and onion fritters w raita

Basil and sweetcorn risotto

Spicy lamb dumplings w rosemary honey