Summer 2009/10 we are currently picking, from our spray free garden, for the kitchen Globe Artichokes, Fennel, Asparagus, strawberries, gooseberries, red currants, raspberries, broad beans, peas and snow peas, young garlic, courgette (zucchini) . By Christmas we will be picking corn, tomatoes, french beans, and enjoying our wide range of salad leaves - 30+ and herbs. Dinner is $80pp including a half bottle of quality wine which you select from our wine list.
To start with
Hot Smoked Salmon Gougere, made with Stewart Island Salmon
Main
Canterbury Lamb Shanks slow cooked Moroccan Style served with creamy garlic mash and a selection of our garden vegetables
Dessert
Fresh Lemon Gelato made with our own lemons served in a Tuille Basket
or maybe...
To start with
Totara River Whitebait in a light soufflé served piping hot from the oven
Main
Pork Fillet on Pumpkin and Chorizo Couscous with Tomato Jam
Dessert
Chocolate Creme Brulee, Cherry Parfait and Fresh Cherry Compote
or then again perhaps ...?
To start with
Traditional French Onion Soup and Gruyere Crouton
Main
Grilled West Coast wild caught Turbot Fillets
Dessert
Tamarillo Pavlova Baskets
This selection is from a wide range of dishes available, all of which are seasonal, therefor not all are available at all times of the year. A Lodge Dinner is a set three course meal with wine which is planned around your dietary needs or any special requests.
Dinner reservations advised to avoid disappointment.
Guests staying in Ferry Man's Cottage are able to book a “Cottage Dinner”. This is a two course, quality home-style meal delivered to the cottage. We use locally sourced produce including our own fresh vegetables. The dinner is $45pp. (With wine $59pp) When more that 2 guests order a cottage dinner this rate is reduced to $35pp (With wine $49pp). We are happy to supply cottage dinner menu suggestions on request.
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