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Entree Garlic bread Tomato & basil Soup Cream of pumpkin soup Wok tossed spicy chicken satay Prawn cocktail – banana prawns & lettuce drizzled with cocktail sauce Garlic prawns – banana prawns on rice, laced with garlic sauce Seared Bass Strait scallops in vermouth cream sauce Spicy Thai style beef salad
Main Course (served with vegetables) Macquarie Harbour ocean trout fillet with lemon myrtle & pink peppercorn sauce Grilled Trevally fillet with sage beurre blanc sauce Medley of seasonal vegetables with pasta and herbed tomato reduction Chicken breast filled with camembert & spinach and sautéed in chardonnay cream Slow braised chicken pieces in rich Napoli sauce Kassler – smoked pork loin with port wine & honey reduction Porterhouse beef - slow roasted and served with Cumberland sauce Beef korma – mild curry with tender beef pieces, rice and pappadams Roasted leg of lamb with red wine jus Lamb shanks with mash potato and tomato cancasse
Dessert Orange sorbet with chocolate shavings drizzled with grand marnier Apple and pear pudding served with rich butterscotch sauce and rich vanilla ice cream Chocolate and espresso cake with raspberry coulis Tasmanian cheese selection -three of our finest Tassie apple crumble with rich vanilla ice cream Sticky date pudding with silky caramel sauce and rich vanilla ice cream Black Forrest sponge pudding Blackberry fool – Chantilly cream and black berries with a dash of cointreau
Choose any three dishes per course to be available for dinner guests own selection. Three courses : $50 per person. Two courses : $40 per person. Children’s menu available : $15. Tea and coffee buffet service after dinner : $2pp (applies to all guests) Starters Banana prawns with homemade cocktail sauce Duck Bay oysters – natural, Kilpatrick or Ashgrove wasabi cheese Mini Mediterranean toasts (v) Spring rolls with sweet chilli dipping sauce (v) Mains Vol au vents with smoked salmon mousse or spinach & ricotta Spicy satay chicken skewer Dukkah coated Lactos camembert wedges Seasoned scotch fillet bites with tomato chutney Dessert Butter cake with calvados marinated apple slices Rich chocolate mud cake with King Island cream Ashgrove vintage cheddar & water cracker
To finish Fresh brewed coffee & herbal teas
$50 per person (Minimum 40 people) For reservations & enquiries phone Stanley Seaview Inn on 6458 1300. The first wave Mini Mediterranean toasts (v) Banana prawns with home made cocktail sauce Duck Bay oysters – natural, Kilpatrick or Ashgrove wasabi cheese The Second Wave Vol au vents with smoked salmon mousse or spinach & ricotta (v) Sushi rolls with wasabi Seasoned scotch fillet bites with tomato chutney
The Third Wave Rice paper rolls with roasted duck & sweet chilli dipping sauce Spicy satay chicken skewer Dukkah coated Lactos camembert wedges (v)
The Fourth Wave Butter cake with calvados marinated apple slices Rich chocolate mud cake with King Island cream Ashgrove vintage cheddar & water cracker
To finish Fresh brewed coffee & herbal teas
$65 per person (Minimum 40 people) For reservations & enquiries phone Stanley Seaview Inn on 6458 1300. House Menu(available Tuesday to Saturday evenings) One course $33 |Two courses $47 | Three courses $61 Soup of the day Garlic or herb bread G Spinach and ricotta crepe G Banana prawns in garlic sauce Bass Strait scallops with Vermouth cream G _______________________________________
Ocean Trout Fillet of Macquarie Harbour ocean trout drizzled with pink peppercorn sauce
Chicken parmigiana G Tender chicken fillet crumbed and topped with tomato concasse, ham and melted cheese
Double roasted duck Michael’s signature dish - crisp & sweet with muscatel glaze
Prime grass fed Cape Grim Scotch Fillet Topped with your choice of: Shallot & port reduction or Maitre d’hotel butter (please choose your steak to be cooked “medium rare” or “medium well”)
Crayfish salad* Southern Rock Lobster chunks tossed through salad with cocktail dressing *$20 surcharge ________________________________________
Chocolate basket filled with orange sorbet topped with whipped cream and Grand Marnier Apple and pear pudding served with rich butterscotch sauce and ice cream G Tassie apple crumble with ice cream and whipped cream G Tasmanian cheese plate G
All dishes are “gluten free” aside from those marked G |
