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RedOrange Dinner Menu |
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◊ Starters |
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Home-baked Bread served with Sun-dried Tomato Puree and Herb Pesto |
3.0 |
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Home-made Bread Rolls toasted with fresh Garlic Butter |
5.0 |
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Fresh Tempura Calamari Rings, served with lemon, tartare and a side salad |
8.0 |
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Pork and Duck Rillets, served with Ttoasted Home-made Bread and Wild Forest Relish |
10.0 |
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Fresh Tasmanian Oysters, Natural with Lemon or Kilpatrick |
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15.0 |
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30.0 |
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◊ Entrees |
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Soup of the Day |
8.5 |
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Duck Consumme with Wild Mushrroms, Ginger and Basil |
9.5 |
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Saute Tiger Prawns served with sesame seaweed, sweet and sour sauce and a ploush of lettuce |
14.0 |
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Pressed Terrine of Chicken, Duck, Sundried Tomato and Coriander |
10.0 |
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Sugar Cured Salmon Marinated with Beetroot, set on potato pancakes |
11.0 |
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Caesar Salad with Crispy Bacon and Poached Egg, topped with a Classic Creamy Dressing |
14.0 |
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◊ Mains |
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Wild Mushroom and Truffle Risotto |
21.0 |
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Veal Osso Bucco braised with Tomato and Olive |
25.0 |
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Pan Seared Salmon wrapped in Prosciutto, set on Petit Ratatouille |
29.0 |
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Lemon Chicken Breast stuffed with Feta Cheese and Sweet Baby Peppers |
30.0 |
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Chargrilled Swordfish set on Roasted Baby Carrots and Pea Dauphine |
31.0 |
| Chargrilled Beef Fillet served with Carrot and Pumpkin, Zucchini Batons and Tarragon and Blackberry Jus |
32.0 |
| Roast Lamb Rack served with Pancake Roulade stuffed with a panache of vegetables, sun-dried tomatoes and mascarpone and sauce Forestieer |
36.0 |
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◊ Desserts |
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Chilled Pears poached in Grenadine and Cinnamon, served with Rhubarb Ice-Cream |
9.0 |
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Blueberry and Pistachio Creme Brulee with Sliced Fruit |
10.0 |
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Sticky Date Pudding Baked with Cinnamon and Chestnut |
10.0 |
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Chocolate Souffle served with Home-made Ice-Cream and Fruit |
13.0 |
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Cheese Platter of Tasmanian Brie and Spanish Gorgonzola |
14.0 |