July 2009 / THE MENU

 

  • Appetizers
    Smoked Salmon and Prawn Terrine with melba toast
    Cornet of cooked Ham filled with cream cheese and chives
    Egg Mayonnaise with asparagus spears
  • Soup Course
    French Onion Soup
  • Main Course
    Prime, Grilled Fillet Steak with a Sauce Bearnaise
    Paupiette of Lemon Sole and Prawns with a white wine and dill sauce
    Braised Lamb Cutlets with a cumberland sauce
    Mushroom and Capsicum stroganoff served with white basmati rice
  • Dessert
    CHEF'S DESSERT OF THE WEEK
    CHEESE AND BISCUITS
  • Coffee

    Main Courses served with fresh vegetables and potatoes
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