Appetizer

Wild Mushroom Mousse Vol au Vent

Polenta Cake
with Chilled Prawn & Corn Salsa

Roast Beef Crostini
with Horseradish Aioli & Pickled Red Onions

First Course

Caprese Salad
Heirloom Tomatoes, Fresh Mozzarella, Arugula, Fresh Basil, House Cured Ham, Olive Oil, Balsamic Glaze

Second Course

Leg of Lamb
Slow Cooked with Orange, Thyme & Oregano, Parsnip Puree, Seasonal Vegetables

Vegetarian Option
Grilled Cauliflower Steak, Heirloom Tomato Relish, Chimichurri, Seasonal Vegetables

Dessert

Dark Chocolate Flourless Torte
Fresh Berries, Grand Marnier Whipped Cream