ENTREE
chargrilled vegetable medley en croute
rare roast beef atop Yorkshire pudding with red wine reduction
seared scallop in the shell with macadamia butter

MAIN
prosciutto wrapped chicken thighs stuffed with feta and pumpkin in a creamy white wine sauce served with potato gratin
crispy skin lemon and dill salmon with seasoned mashed potato
mixed vegetable ratatouille

DESSERT
chocolate almond torte with creams a flakes and poached pear
lemon meringue pie with double cream