Autumn Menu Samples
Three Course
Salad
Honey Roasted Carrot and Turnip Salad, Baby Kale, Pistachio, Miso Tahini Dressing
Entree
Green Peppercorn Stuffed Chicken, Mushroom Polenta, Pickled Apples, Parmesan
or
Salmon Pastrami, Rice stuffed Cavalo Nero, Smoked Eggplant and Garbanzo Puree
Dessert
Winter Citrus Eton Mess, Basil.
Four Course
Soup
Kabocha Squash and Ginger Soup, Pickled Daikon, Scallion, Soy Egg
Salad
Poached Pear, Hazelnut Puree, Celeriac, Blue Cheese, Little Gem, Pear Brandy
Entree
Sea-bass au Gratin, Gordo Rancho Scarlet Beans, Fennel Broth, Saffron Aioli
or
Quince Stuffed Pork Tenderloin, Sausage Roll, Swiss Chard, Mustard Seed Sauce
Dessert
Chocolate Eclairs with Walnut and Coffee
Four Course *
Appetiser
Stuffed Vine Leaves, Laura Chanel Goats cheese, Roasted Muscat Grapes, Zahidi Dates, Chicories, Walnut Vinaigrette
Salad
Beet and Radish Salad, Chicories, Beet Gastrique, Creamy Tarragon Dressing
Entree
Herb Crusted Sole Stuffed with Artichoke, Fondant Potatoes, Pickled Kumquat
or
“Chicken Tikka Masala”, Caramelised Cauliflower Steaks, Bombay Potatoes, Herbed Yogurt
Dessert
Poached Pears, Caramel Gelato, Italian Shortbread
Five Course
Soup
Curried Parsnip Soup with Seared Scallops and Lime
Salad
Shaved Root Vegetables, Marinated Apple, Champagne Vinaigrette
Entree
Soy Butter Poached Halibut, Butternut Squash, Avocado, Mustard Greens
or
Sirloin of Beef, Cauliflower Fondue, Beet and Port Puree
Cheese
Cowgirl Creamery “Hop Along Cider” Washed Semi-Soft Cow’s Cheese, Pickled Radicchio, Almond Madeline
Dessert
Dark Chocolate Tart with Chilli and Peanuts
5 Course Duet*
Appetiser
Seared Tuna, Dolce, Castelvetrano Olive, Avocado, Salsa Verde
Salad
Persimmon, Asian Pear, Frisée, White Balsamic
Entree Duet
Fillet of Beef with Lobster, Brown Butter and Jerusalem artichoke puree, Charred Leek
or
Pork Loin with Scallops Sichuan Chilli Oil, Medley of Sautéed Greens, Spring Onion Cream
Cheese
‘Big Sur’ Triple Cream Cow & Goat’s Milk, Rosehip Syrup, Waffle
‘Ewenique’ Central Coast Creamery, Fennel Jam, Crisp-bread
Dessert
Pistachio and Meyer Lemon Panna Cotta, Amaretti Biscuits
Canapés
Goats Cheese and Fig Jam Gougeres, Mint Dust
Wild Mushroom Crêpes, Fromage Blanc, Tarragon, Apple.
Waldorf Salad Boats, Point Reyes Blue Cheese.
Crab Salad, Celery Root, Wild Rice, Nori
Lobster BLT, Basil Aioli
Soy Glazed Salmon, Honey Turnip Skewer
Chicken Liver Madeleine, Sour Cherry
Prosciutto Wrapped Chicken “Saltimbocca”
English Sausage Rolls, Mustard Seed Apple Butter
Lamb Merguez, Pomegranate Molasses