Starters
Focaccia Bread
3 slices of grilled bread cut in half on a bias
Gluten Marinated Olives
2 cups of canola oil15 grams of minced garlic
5 grams of cumin
100 grams of sundried tomatoes
zest of one orange and one lemon
60 grams of fresh herbs
6 cups of mixed olives
garnish with fresh herbs and orange zest
Brushetta
Deseeded herliom tomatoesgarlic
red onion
olive oil
salt and pepper
garnish with balsamic glaze, goat cheese, pea tendrils and crostini
Gluten
Milk Prawn scampi
7 pieces of prawn1tbsp garlic butter
deglaze white wine and add a splash more butter to help thicken
herbs
slice of focaccia
Molluscs Meatballs
3 meatballs in marinara sauce, topped with ricotta and pestoGlutenMilk Fingerling potatoes (switch to caprese flatbread)
1 cup potatoes served with a side of black garlic aioliPotatoes are seasoned with Salt/Lemon Basil Vinaigrette/ Shaved parm/herbs
Lemon Basil Vinaigrette
2 cups chopped basil1.5 cups lemon juice
80g dijon mustard
12g of salt
4g of pepper
blitz up in th blender and then slowly add 1 cup of olive oil to emulify together
Mustard Salads
Tuscan Kale Salad (switch to a Kale caesar)
175 grams of kale100 grams of finely sliced fennel
10 grams of pickled onion
.5 portion of fingerling potatoes
garnished with crispy shallots and shaved parmesan
Marinade kale and fennel in sundried tomato pesto, garlic, apple cider vinegar, dijon mustard and grated parmesan add more olive oil if kale is too dry
GlutenMilkMustard Caprese (switch to grilled peach and burrata)
100g of bocconcini20g oven roasted tomatoes
30g pesto
15g lemon Basil vinaigrette
Roasted Root Vegetables (switch to cauliflower)
Balsamic Beets2lbs of beets
2tsp olive oil
salt
2tsp orange zest
fresh ground black pepper
Rosemary Squash
Thyme Carrots
Mushroom Medley
150g assorted mushrooms15g garlic butter
15g wgite wine
20g herbs
Pinch of salt and pepper
Cannellini and Pancetta Soup ( switch truffle asparagus)
16oz olive oil5 Large cans of cannellini Beans
32oz of pancetta
100g of parm
250g of carrots
250g of celery
250g of onion
6g chili flakes
30g cumin
100g of fresh herbs
100g garlic
vegetable stock (8L)
1liter of whipping cream
slurry to thicken
salt and pepper to taste
Milk
Celery Main dishes
Bison Ossobucco (switch to lollipop lamb/bruschetta/pesto gnocchi)
200 grams of Olive oil2 cups of diced onions
2 cups of carrots
2 cups of celery
700 grams of Garlic
sweat until translucent and divide into two hotel pans
5 packs of Bison (20 portions) dredged in cornstarch
bison seasoned with salt, pepper, garlic powder and chili flakes. sear on both sides for 2minutes and place into the hotel pans
add 4L of red wine, 4L of beef stock
105 grams of bay leaves with 168g of herbs
lastly 2 cans of frt
cook for 3.5 hours at 325
take meat out and make a slurry to thicken the sauce. put Bison back in warmer for service
Chicken parmesan
Chicken Marsala (switch to pork gremolata/mashed potatoes/green beans)
Pea Risotto with Lobster ( switch to poached halibut/ orzo/ orange fennel slaw)
200g garlic spread400g onion
800ml white wine
1400g Rissoto
160g parm
lobster stock (3 cups to every cup of rice)
2.4kg of peas
CrustaceansMilk Polenta Lasagna (switch to cauliflower steak-/potatoes/onion/mushrooms/salad)
2 cups almond milk15g olive oil
4g pepper
30g mixed herb
6g salt
8grams garlic
in between the two layers of polenta place caramalized onions, peppers and mushrooms
same layer on top, pour tomato sauce over and place in oven for 12minutes
garnish with basil leaf
Gnocchi (switch to sweet corn/asp/roasted red peppers with sage cream sauce)
Pasta
Pesto primavera(switch to tortellini/spinach/ caramelized onion/mushrooms/truffle)
30g pesto15g sundried tomatoes
15g Butternut squash
15g Caramelized onion
8oz linguine
Pappardelle bolognaise (switch to Bison meat)
6oz Bolognaise Sauce8oz pappardelle
During reheat add garlic butter/herbs /parm
Garnish with parm and herbs
Chicken Tagliatelle Alfredo (switch to pistachio pesto mint chicken penne)
Chicken breastOven roasted tomatoes
6oz Alfredo sauce
Garnish with parmesan and herbs
Fennel Salsiccia Fusili (change the type of sausage)
3oz crumbled sausage25g fennel
25g red pepper
6oz white sauce
Milk Desserts
Struffoli(italian donuts) (switch to orange chocolate mousse)
4 Bite sized donuts tossed in cinnamon stuffed with honey marscapone filing on a Nutella smearGarnished with lemon zest
Gluten
Eggs
SoybeansMilk
Tree Nuts Lemon cake (switch to lemon coconut Panna cotta)
Tirimasu (switch to tirimasu cheesecake)
Net prices - Taxes and service included
