Menu 700th Dinner

700th Dinner – 15TH APRIL 2010
CRAIGS HOTEL
President: Robert Campbell

CANAPES
Chicken Terrine en croute
Pear ,Meredith goat cheese wrapped in prosciutto
Pea veloute shooter
Moet Chandon Brut Imperial NV

ENTRÉE
Medallion of Garfish and Scallop mouse Morten Bay Bug Ravioli ,Oyster caviar and saffron sauce
Chateau Carbonnieux Blanc(Pessac-Leognan) 2005

THIRD COURSE
Pan fried breast of Squab leg confit, parsnip puree, dutch carrots and truffle jus
Tamar Ridge Tasmania Pinot Noir 2002
Amisfield Central Otago Pinot Noir 2002

FOURTH COURSE
Cannon of Lamb with olive and basil ,duo of potatoes mille feuille,spinach timbale andturnip jus
Penfolds Bin 707 Cabernet Sauvignon 1990
Penfolds Grange Hermitage 1990

DESSERT
Michael Unwin’s Shiraz “Dessert”
Jelly,granite,citrus cream and tuille
Chateau Rieussec Grand Cru 2001


Chef: PHILLIPE DESSRETTES

Food Master: DENNIS CHAMBERLAIN

Winemaster: PHIL DOVER