Fontina and Ham Stuffed Chicken Breast
Tender chicken breast butterfly cut, filled with ham and Rosemary fontina then baked and served with sun-dried tomato cream. Accompanied by steamed vegetables and your choice of rosemary roasted red potatoes, risotto, or a half cannelloni.
Lobster and Asparagus Carbonara
Lobster claw meat sautéed with bacon, asparagus, onions and garlic then tossed wIth basil linguine and egg yolk enriched cream.
Mediterranean Grilled Salmon
Salmon fillet dusted with Mediterranean spices, grilled, then served over mixed olive, tomato, and pickled pepper relish and garnished with feta crumbles. Accompanied by steamed vegetables and your choice of rosemary roasted red potatoes, risotto or a half cannelloni.
Smolked Salmon, Pea & Parmesan
From the Bar
Pear Vodka, Pama Liqueur and Lemonade