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