Spring 2010 Table D'Hote Menu

Entrée

Crumbed Fish Cakes with Salmon, Lemon Cream and Petit Salad

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Warm Duck Salad on Pear Tart Tatin, Pistachio Praline and Honey Dressing

Main Course

Sirloin Steak with Blue Cheese Crumble on Lyonnaise Potatoes Served with Seasonal Vegetables and Red Wine Jus

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Grilled Fish of the Day on Garlic Skordalia Served with Pan Fried Zucchini and Herb Butter

Dessert

Honey Bavarois with Macerated Berries Vanilla Sorbet and a Caramel Wafer

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Pecan Pie with Fresh Pear, Mint and Vanilla Bean Salad Citrus Sabayon

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