carefully selected salmon raised in pristine alpine waters, citrus baked and served with polenta chips accompanied by pea puree parsnip puree, finished with lemon pepper hollandaise sauce
CREME BRULEE CHEESECAKE $12.00
served with rhubarb compote and amaretto creme Anglaise
raised on the canterbury plains, lamb braised in tomato, lemon and Moroccan spices on pumpkin, raisin and almond course, finished with house made yoghurt and own garden mint