The Speight’s Ale House Christmas Menus – 2011

Option 1 – $32.50

To start:

  • Rustic bread selection with basil pesto, hummus, balsamic & olive oil.

Main course:

  • Mint and parmesan crusted lamb cutlets on creamy mash and seared asparagus. Finished with a mint and porter jus;
  • Oven baked banana leaf parcels of blue cod served with seared asparagus and a side of chilli hollandaise. Served with crunchy potatoes;
  • Oven baked chicken breast stuffed with spinach on creamy mash with baby carrots and asparagus topped with a creamy basil and red pepper sauce.
  • Slow cooked pork belly, served on crunchy potatoes and savoury red cabbage;
  • Sautéed asparagus, spinach and roasted capsicums, topped with sundried tomato pesto stuffed mushrooms and a filo tart of caramelised onion and blue cheese.

The perfect finish:

  • Pavlova with whipped cream, kiwifruit and berry coulis;
  • Cookies and cream cheesecake with vanilla cream and chocolate sauce.

To download the printable version of this menu click here...

Option 2 – $37.50

To start:

  • Rustic bread selection with basil pesto, hummus, balsamic & olive oil.

Main course:

  • Pork sirloin on crunchy potatoes, baby carrots and asparagus, served with gravy and caramelised apples;
  • Filo wrapped lamb rump and spinach, served on creamy mash with baby carrots, finished with a port and mint jus;
  • Salmon fillet on spinach and capsicums with crunchy potatoes, topped with a chilli hollandaise;
  • Rolled and stuffed turkey on mash with asparagus and baby carrots served with a cranberry jus;
  • Sautéed asparagus, spinach and roasted capsicums, topped with sundried tomato pesto stuffed mushrooms and a filo tart of caramelised onion and blue cheese.

The perfect finish:

  • Pavlova with whipped cream, kiwifruit and berry coulis;
  • Cookies and cream cheesecake with vanilla cream and chocolate sauce.

To download the printable version of this menu click here...