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Dinner is served in the two adjoining dining rooms to guests and non-guests alike. Both rooms are sumptuously appointed; the Red Dining Room is decorated with large gilt mirrors and classical prints, with views of the lake through the original stained glass windows. The Main Dining Room has a 12 foot oak dining table set with matching dining chairs; perhaps you might like to sit at the head of the table in the carver? |
Menu for January 4th 2006 Terrine of Duck Liver Pate Wrapped in bacon with a wholegrain mustard sauce Baked Goat's Cheese and Avocado Served in a filo pastry crust with a pesto sauce Park Salad Tossed salad leaves with bacon Oven-dried tomatoes and herb croutons drizzled with the house dressing Potato and Leek Soup Poached Supreme of Chicken Stuffed with seasonal vegetables And layered in a cream sauces Baked Salmon Served with a mushroom and cream sauce with stir fried vegetables. Beef Wellington baked whole with a mushroom and maderia stuffing and served with roasted vegetables and a red wine stock Lemon Tart Glazed With Brown Sugar and served with fresh creme Warm Rhubarb Crumble coated with Crème Anglais Summer Puddings Garnished with fresh berries and fruit coulis |
Whites Lindemanns Cawarra Semillon Chardonnay Fetzer Sundial Chardonnay Annie's Lane Riesling Rosemount Estate Chardonnay Muscadet Sèvre et Maine "Sur Lie" Tour du Breil Macon Village 'Jean Lafitte' Chardonnay d'Arenburg Olive Grove Chardonney Muscadet Sèvre et Maine "Sur Lie" Domaine de Vieux Chai Reds Lindemanns Bin 50 Shiraz Wynn's Coonawarra Shiraz Rosemont Estate Shiraz Cote de Beaune-Village - Louis Latour Bourgogne Haute-Cotes de Beaune "Roche Aux Moins" Pierre Ponnelle Cotes du Ventoux "Les Traveres" Paul Jaboulet Wynn's Coonawarra Cabinet Sauvignon D'Arenburg 'Footbolt' Shiraz D'Arenburg 'High Trellis' Cabernet Sauvignon |