CAPTAIN’S DINNER
MONDAY
Entrée
Smoked salmon, chilled prawns, kokoda shooter, creamy cucumber salad with grilled focaccia bread
OR
Chargrilled vegetables on a green pea puree, with a feta and honey mustard dressing topped with fried leek julienne GF
Soup
Creamy pumpkin soup with sunflower seeds and croutons VEG
Main Course
Slow-cooked lamb shoulder with red wine and balsamic reduction, on mashed potatoes, served with roasted beets and topped with a fine herb salad GF
OR
Chargrilled Pacific swordfish on roasted potatoes, topped with wok-fried fern, salsa, and marinated tomatoes GF
Dessert
Vanilla panna cotta with berry compôte and sugar glazed grapes GF/VEG
FRIDAY
Entrée
Salad Niçoise; potato, long beans, olives, tomatoes, red onion, roasted garlic with seared yellow fin tuna GF/DF
OR
Roasted beetroot salad with grilled pumpkin, extra virgin olive oil, balsamic glaze, and roasted sunflower seeds GF/DF/VEG
Soup
Creamy potato and leek soup with mushrooms and parmesan cheese DF/VEG
Main Course
Braised short ribs on mashed garlic potatoes, roasted pumpkin, port wine balsamic reduction, and topped with fried onions
OR
Grilled Swordfish fillet on wok-fried fern, new potatoes, lemon butter sauce, and topped with a fine herb salad GF
Dessert
Homemade cheesecake with berry compôte