Henry's Menu

Wine Guild Function - Tuesday 17th June

MENU.

Entrée’s:

Crumbed Calamari:

Deep fried served with a tartare sauce.

Moroccan Chicken:

Tender pieces of chicken crumbed and deep fried

Served with tasty Moroccan chutney.

Soup of the day:

Chunky style.

Mains:

Pork Indienne.

Medallions of pork crumbed served with a light curry sauce.

Veal Josephine.

Medallions of veal pan-fried topped with a tasty creamy tomato sauce.

Porterhouse Steak.

Topped with a mushroom sauce.

Dessert’s:

Apple Strudel

Served with fresh cream.

Lemon Steamed Pudding:

Served vanilla custard and fresh cream.

Chocolate Meringue Stack:

Chocolate meringue with layers of fresh cream on a berry coulis.

Coffee or Tea & Chocolates.