Weekly Menu 3/9/15
This week’s menu:
Thursday: Venison tenderloin with blackberry jus
Friday: Angus beef fillet with mushroom sauce
Saturday: Lamb rack with rosemary jus
Sunday: Lavender-rubbed pork fillet
- 3 courses: $65
- Starter of the Day
- Main course as above, served with fresh local vegetables
- Dessert of the day
Winter hours: Open Thursday through Sunday. Seating from 6pm until 8pm. Reservations essential by 12 noon.
The cocktail lounge is open from 5pm for pre-dinner drinks or signature cocktails and platters.