Menu for Beau Soir

5.30 PM CANAPÉS IN THE COURTYARD

Quiche au Roquefort
Pastry case with a filling of Roquefort, celery and walnut, served warm.

Tartare de Saumon Fraiche et Fume
Tartare of fresh and smoked salmon with dill and Mascapone, chilled.

Pate de Foie de Volaille au Cognac
Chicken liver paté enhanced with brandy. Served cold.

Crepe aux Champignones Sauvage et Sorrel
Crepe filled with a duxelle of wild mushrooms and wilted sorrel. Cold canapé.

Served with Lerida Estate’s 2001 Pinot Noir Chardonnay and the 2005 Pinot Noir Rosé.

GOURMET BUFFET IN THE BARREL ROOM
(following concert and tasting)

Entrecote de Veau en Brioche, Sauce CassisVeal loin in a brioche crust, baked, sliced and served cold with a redcurrent sauce.

Longe de Porc, Chaudfroid au Pruneau
Roast pork loin served cold with a prune glaze.

Salade Mesculin aux CroutonsGourmet lettuce mix with garlic roasted croutons.

Salade de Potiron Rôti
Roast Pumpkin salad with baby spinach and toasted almonds.

Salad de Haricots Verts Riviera
Green beans, red capsicum julienne and chick peas with garlic yoghurt dressing.

Lerida Estate wines available for sale at the Cellar Door to accompany the Buffet Dinner.

DESSERT BUFFET

Bande aux Fruits
Crisp puff pastry topped with crème patisserie and fresh fruits.

Tarte Fine Chaude au Beurre de Miel
Warm apple and almond tart with honey butter.

Crème au Chocolate
Chocolate cream set in dariole moulds, chilled and served onto serving platter.

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