Why
go out for dinner when Virginia is your own personal Chef
in-house! No drink-driving considerations either.
DINNER MENU
Entrees
Seafood Chowder
Potato and jerusalem artichoke
soup with thyme, mascarpone and hazelnuts
Classical French onion
soup with gruyere croutons
Roasted pumpkin and thyme
soup
Pea and ham soup
Home made chicken liver
and brandy pate served with a selection of crackers and
toasted fingers
Mains
Vegetarian or Chicken Lasagne
Seared Scallops served
in a light curry sauce
Skewered lamb and bocconcini
on a creamy mushroom rissoto
Cornfed breast of chicken
baked with parmesan and served with a basil sauce
Beef fillet with potato
and herb rosti, roasted red pepper and chilli and chive
hollandaise
Potato gnocchi, gorgonzola,
spinach and pinenuts
Fresh fish, pan fried and
served with jerusalem artichokes and herbed crème
fraiche
Rack of lamb persille,
roasted and served with a red wine jus
Good old fashioned roast
leg of lamb with garlic and rosemary
Marinated chicken with
jacket potatoes and salad
Desserts
Coffee liqueur mousse
Homemade cassata
Meyer Old Gouda with baguette
and fruit stuffed dates
Golden syrup pudding with
orange crème anglaise - and soft cream
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