WEDNESDAYS & THURSDAYS

MARCH & APRIL
3 Course Dinner for 6 – 8 people  ($65 per person)

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To Start...

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Spring Salad, Fresh from the Garden!

Asparagus, Snap Peas, Tomatoes, Shaved Heirloom Carrots, Baby Cucumbers, Feta, Quail Egg & Honey Sherry Dressing

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     OR

Caramelized Onion & Goat Cheese Tart
Arugula Pesto, Apple & Radish Salad 

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Entrée... 

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Roast Chicken Ballotine

Baby Potatoes, Grilled Asparagus & Carrot Puree. Side Jus

 

     OR

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Ricotta Gnocchi

Prawns, Roast Red Pepper Sauce, Cherry Tomatoes & Zucchini

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Dessert...

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Crème Brule

Figs & Raspberries

     OR

Raspberry Semi-Freddo
Frozen dessert with Pretzel Crumb & Fresh Mint
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Service Includes:
Private Chef Service, Plates & Cutlery, Set-up and Clean-up.
Additional Fees: 18% Auto Gratuity & 5% GST