Easter Saturday Menu

EASTER SATURDAY DINNER

with Cathy, Roger, Bec & Jane

served by Jonathan & Mel

ENTREE

Roasted figs with gorgonzola served on a witlof leaf & garnished with fennel & white peach, dressed with mirin & grapeseed oil jus & topped with finely sliced parsley

MAINS

BBQ salmon with a horseradish crème & caper salsa, garnished with fennel, chives, coriander & dill

Mushroom, caramelised onion & gorgonzola tart

Mushroom, caramelised onion & artichoke tart drizzled with chilli butter sauce

Salad of nashi pear, with parmesan & pecan, dressed with a white mustard seed dressing

DESSERT

Mini sticky date puddings with vanilla ice cream topped with pecan crumble & soaked in an Khalua & caramel sauce, garnished with sweet sugar droplets