Alternate drop seated meals

Pick two from each category:

Entrees:

• Sashimi of local scallop with soft herb salad and wasabi mayo
  
• Pork and cherry terrine with crusty bread and watercress
  
• Duck and shallot spring rolls with hoisin and micro herbs
  
• Macadamia and coconut crusted Mooloolaba prawns with lemongrass and chilli
  
• Bruschetta of smoked tomato and fetta
  
• Beef carpaccio with shaved Parmesan and evoo
  
• Caesar salad with white anchovies
  
• Spinach, gorgonzola and balsamic salad
  
• Duck liver and port parfait with crusty bread
  
• Smokey bacon and Roma tomato soup, chive sour cream

Mains:

• Fillet of fresh local fish served with prawn bisque, kipfler potatoes and greens
  
• Fillet of beef, portabello mushroom, pommes frittes and red wine jus "or " herb roasted potato and seasonal greens
  
• Tasmanian salmon nicose salad
  
• Confit of duck leg with Cumquat jus and snake beans
  
• Rack of NZ lamb served with minted New potatoes and quince jus
  
• Crispy skinned chicken breast filled with triple cream brie on sweet potato with corn and green bean salsa
  
• Slow cooked venison and cranberry with whipped potato and English spinach
  
• Braised white rabbit served with baby vegetables and crusty bread

Desserts:

• Star anise and vanilla bean creme brulee, rhubarb compote
  
• Panna cotta served with biscotti and poached fruits
  
• Citrus tart, double cream
  
• Bitter dark chocolate tart with orange syrup and toffee
  
• Blueberry individual cheesecake
  
• Chocolate dianne double cream
  
• Brioche and muscatel pudding with creme anglaise
  

Cheese course:

• Gorgonzola picante with truffle honey and warm bread
  
• Udder delights brie, rhubarb compote warm bread
  
• Pyengana cheddar with burned peach and warm bread

Cheese platters: Shadows of blue, Jindi triple cream, Pyengana chedder served with lavoche, muscatels, glazed peach

Petit fours, tea and coffee are available upon request