Menu:
Reception
Brushetta with Tomato Chutney, Roma Tomatoes and Basil,
Steamed Mussels marinated with fresh Garden herbs,
Capers, Onions, Olive oil and Lemon and served with
a Mushroom Cap
Penfold’s
Rawson’s Retreat Chardonnay
Salad
Fresh Avocado, Red Grape Tomato, Red Onion and Mushrooms,
blended with a Vinaigrette dressing and
served over Heart
of Romaine
Penfolds
Thomas Hyland Chardonnay
Seafood Course
Seared, marinated Prawns served over Rice
and finished
with Pepper, Cilantro,
Garlic and Fresh Tomato sauce
Penfolds
Bin 389 Cab/Shiraz
Entrée
Pecan-crusted Rack of Lamb with Yucatan Garlic Mashed
potatoes and Drizzled with a Juice of Reduced Cabernet
and Lamb
Penfold’s Bin 407 Cabernet
Dessert
Black Forest Cake layered with Chocolate Biscuits savoie
and Soaked with Kirsch and topped with Bavarian cream
and Dark pitted cherries drizzled with a Chocolate Glaze,
and Chocolate shavings
Penfold’s St Henri Shiraz
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