Entrée

 

Tasmanian Smoked Salmon

Fennel Soup with Lima Beans

Risotto with Kasler and Peas

Tomato and Mint Pesto Tart

Rectory Garden Salad

 

 

 

Main

 

Ocean Trout with Beans and Tomatoes

Rack of Lamb with Orange Sauce

Cheese Ravioli with Napolitana Sauce

Eye Fillet of Beef with Salmoriglio

Stuffed Capsicum

 

 

 

Dessert

 

Almond Tart

Panne Cotte with Strawberries

Steamed Pudding with Custard

Rhubarb and Apple Crumble

Cheese and Fruit

 

 

If you have a preference, please let the cook know forty-eight hours before you arrive.

 

Menu may change slightly if some produce is unavailable.

 

$80.00 per head.

SPRING 2011 MENU