First Course

Maple Glazed Brussels Sprouts
Sauteed in bacon fat, served with bacon and glazed with maple syrup, white wine Dijon and balsamic glaze

Deviled Eggs
Dusted in Cajun seasoning, garnished with green olives and pickled red onion

Rosemary Beef and Barley Stew
Red wine slow cooked beef with onions, potatoes and tomato simmered in beef stock with barley and rosemary

Second Course

Black & Blue Salmon Sandwich
Blackened salmon, cold smoked blue cheese crumbles, lemon dill creme fresh. With lettuce, tomato and red onion

Brown Butter Penne Pasta
Al dente penne brought up in a fresh sage brown butter, finished with a splash of fresh lemon juice and shaved parmesan. Topped with grilled tiger prawns

Pork Belly Tacos
Flour tortillas, cabbage, green onions, pickled red onion. Topped with Peruvian sauce, sour cream and cilantro