Two Spring Menus

Thanks to our resident Chef, Jason, we are happy to provide everyone with two menus below with a "Spring" aspect to them, along with a couple of our own favourite dishes (you will see which ones they are!).

As you will notice, berries appear a few times through out both menus in various dishes at different meals of the day. We felt Berries represent Spring!
These menus are intended to act a basic out line of what can be both made up at home or in a commercial environment. As always, we welcome any comments or suggestions!

Menu 1:

Breakfast.

Warm cinnamon Porridge w Rhubarb & Blueberries.

. Cream cheesed bagels w  salmon & dill/honey mascarpone & nutmeg/ French onion chive.

. Mandarin & Boysenberry Crepes w honey & almond Yoghurt.

Lunch.

Thai Red curry Chicken soup

Prosciutto wrapped lamb w spring salad & mint dressing.

.Honey glazed chicken w melon & avocado salad

Dinner.

Chicken casserole w brown rice & assorted vegies & warm crusty bread

Pork & apple Butterfly Steaks w Seasoned Vegies

Kingys’ Spicy Middle Eastern Delight

Desserts.

Mocha walnut Cheesecake w coffee cream

Cookies n cream Waffle pudding

Coconut banana Sundaes w  chocolate (any flavour) sauce.

Menu 2:

Breakfast.

Creamed rice  w poached berries & pear.

Baked Eggs w veg, ricotta sourdough & salmon rosettes’.

Carls Big breaky, 2 sausages w  homemade beans & Rostis’,

2 eggs of your choice w bacon/ Minute Steak, mushrooms, leek & spinach (or a vegie stack)

Lunch.

Kingys’ warm Cajun chicken salad.

Creamy  Pumpkin & Pine nut pasta.

Kingys’ Korean beef pot.

Dinner.

Mediterranean Lamb cutlets w  mashed parsnip

B.B.Q  Salmon & coriander butter w saffron rice & vegetables.

Chilli & Tuna spaghetti w fresh parmesan & rocket.

Desserts.

Berry  Mascarpone tarts

Black forest Cheesecake

Strawberry & Hazelnut Gateau