 | Great Alpine Food | Don't move the mountain, we come to you |
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Winter Sit-down Dinner Menu
Minimum guests 10 @ $40.00 per person, All prices GST Inclusive
- 2 course meal available @ $36.00 per person minimum guests 12 - 1 entrée choice,
- 1 main choice
- 1 dessert choice.
- Includes tea, coffee & chocolates
Staff members are charged separately at a rate of $26 per hour weekdays, $30 per hour Saturdays $35 per hour on Sundays & public holidays All staff bookings are for a minimum of four hours. Please allow 1.5 hours either side of staff's arrival and departure time for traveling. If over-snow transport is required it is charged at cost – around $40- $50 per round trip. Entrees: Soups: - Lamb shank & barley soup served with fresh chopped parsley
- Pumpkin, apple & chestnut soup
- Thai green curried red lentil soup served with a dollop of cr eamy yogurt
- Vegetarian minestrone soup with shaved Grana Parmigiano
- Carrot & orange soup infused with cardamom, served with cream swirls
- Vietnamese rice paper rolls filled with Asian vegetables, pork & prawn served with hoy sin dipping sauce
- Local feta cheese & tomato salad served on crispy baguette
- Thai flavored chicken balls rolled in local walnuts served with salad greens & sweet chili dipping sauce
- Gigantic field mushrooms filled with ricotta cheese, garlic, sun dried tomatoes & fresh herbs served on toast rounds
- Vietnamese coleslaw with shredded chicken, wombok, beanshoots, red pepper & greens dressed with a medley of Asian flavors & sprinkled with a crunchy nori, eschallot & assorted seed topping.
- Cannelloni filled with spinach & fetta & topped with a fresh tomato, basil & cracked pink peppercorn sauce, topped with Parmigiano.
- Tea smoked beef fillet slices served on a local pear, rocket and watercress salad with creamy horseradish dressing
All entrees served with warm fresh dinner rolls Mains: - Locally made continental garlic sausages served with roast pumpkin & mustard fruit mash, sauerkraut & onion & homemade mushroom gravy with homegrown horseradish.
- Alpine beef fillet marinated & roasted with horseradish & mustard, served with a red wine & cranberry jus, with kipfler potatoes & sautéed spinach with nutmeg
- Lamb shank casserole flavored with saffron, orange, cinnamon & chili accompanied by couscous with preserved lemon, toasted nuts & raisins.
- BBQ Tandoori style chicken fillet served with sticky coconut rice, raita, hot mango chutney, bananas & papadams
- Whole local rainbow trout baked in foil with lemon, garlic, fresh herbs and white wine
- Homemade local chestnut & potato gnocchi served with a smoked trout, roasted pumpkin & spinach cream sauce, topped with shaved parmigiano
- Whole boned leg of lamb marinated & roasted in Guinness & spices served with traditional roast vegetables & our fantastic Guinness gravy
- Braised lamb pieces cooked with local chestnuts, quince & chestnut beer served with a medley of wild rice & hazelnuts
- Local venison & walnut ragout served on creamy celeriac with braised fennel & topped with a puff pastry triangle
- Osso bucco cooked in red wine, basil, garlic & tomato with olives & fresh parsley, served with Italian potato chunks with garlic & rosemary
- Pork fillet medallions coated in dark rye breadcrumbs and topped with local beer sauce
Vegetarian mains : - Eggplant halves smeared with Japanese Miso paste & baked, topped with nori & tamari seeds & served with rice
- Field mushroom & tahini ragout served on creamy polenta
- Medley of twice baked vegetables including, beetroot, parsnip, carrot, baby onion, potato & butternut pumpkin on a bed of polenta, topped with a creamy 3 cheese sauce
All mains served with fresh seasonal vegetables, salad available on request Desserts: - Sticky date pudding served warm with butterscotch sauce & icecream
- Traditional Christmas pudding served with brandy butter & custard
- Bread & Butter pudding layered with dried fruits & marmalade served with rich cream
- Local berry & apple meringue pudding
- Lemon delicious pudding served hot with icecream
- Proffiteroles filled with vanilla cream & topped with chocolate baileys sauce
- Golden syrup dumplings served with vanilla icecream
- Apple, pear & berry crumble served with nutmeg & cream
- Chocolate fondue served with platters of fresh fruit
- Local apple & cinnamon strudel served with runny vanilla custard
- Milawa brie served gently warmed & topped with Frangelico infused local walnuts, fresh local pears & wafer thin crackers
Dessert followed by a selection of tea or freshly brewed coffee & chocolates |
