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Coffee and Hand made chocolate liqueur truffles
Dessert - Ajays selection of bite size mini desserts, including lemon meringue, chocolate fudge, strawberry tartlets and mini tiramisu
Dessert - Baked rum and raisin cheesecake moistened with whisky anglaise and vanilla ice cream
Dessert - Ginger and date “cupcakes” with a caramel sauce green apple ice cream
Dessert - Individual lemon lime curd tartlets topped with fluffy Italian meringue on a light vanilla sauce
Dessert - Praline amaretto semi-freddo gateau served with a espresso fudge sauce
Entree - Chilli prawn and mango cups with oriental herb salad and an avocado salsa
Entree - Hand made three cheese and herb large ravioli, in a roasted leek, zucchini and bacon sauce
Entree - Smoked salmon, fresh goats cheese, and grilled asparagus between layers of crisp pastry on a creamy herb dressing
Entree - Terrine of duck confit with melba toasts and a fig and pear chutney
Entree - Toasted walnut crepe filled with blue cheese, roasted pears, rocket and roasted pumpkin seated on a Mediterranean dressing
Main Course - Baked lamb loin marinated Greek style in lemon, garlic and olive oil served with rosemary roasted carrots, spinach and feta pie and lamb jus
main Course - Chicken saltimbocca with Italian flavours and a green pea risotto, tomato ratatouille sauce
Main Course - Eye fillet of beef, rubbed with schezuan pepper and accompanied by a red onion confit, sweet parsnip fritters and roasted garlic jus
Main Course - Orange roughy fillets baked with a crumb crust on a pumpkin and sweet potato mash with a green bean croquette and a lemon butter sauce
Main Course - Panfried blue eye fillets with a lemon and parsley risotto cake and slow roasted tomatoes and a herb vinaigrette
Main Course - Panfried eye fillet medallions on a roasted tomato, garlic and chili sauce with cumin roasted kipfler potatoes, a parcel of green beans and carrots
Main Course - Roasted Mustard coated porterhouse of beef with crisp roast potatoes and pumpkin, green beans and a natural full flavoured beef jus
Main Course - Supreme of free range chicken with a mustard fresh herb crumb crust on a bed of smashed kipfler potatoes with a snow pea salad and tarragon jus
Main Course - Traditional roast duck a la orange, with braised red cabbage, potato croquettes, and green beans wrapped in proscuitto
Side Order - Ajay's Classic Caesar Salad
Side Order - Green beans, almonds and toasted garlic
Side Order - Seasonal green salad with avocado, tomato and olives
Side Order - Selection of buttered seasonal vegetables
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