THE GRANGE RESTAURANT
THE GRANGE RESTAURANT Entrées o Thai Beef Salad With julienned vegetables and a Thai marinade o Fresh Salt and Pepper Calamari On a bed of mixed leaf salad o Chef’s Spiced Pumpkin Soup Served with crusty bread o Garlic King Prawns Pan-fried in a light cream sauce o Olive and Herb Arancini Balls Served on warm tomato salsa o Wild Mushroom and Chicken Risotto With grated parmesan o Sliced Lamb Rump On seasonal salad with a mint yoghurt dressing o Homemade gnocchi with king prawns In a Napolitana sauce
Mains o Spinach and Ricotta Pillow Pasta In a mushroom and pesto cream sauce o Herb-Infused Chicken Maryland With pumpkin and other vegetables topped with a champagne cream sauce o Moroccan Lamb Rump Served with roast vegetables and Cabernet Sauvignon jus o Grilled Barramundi Fillet With burnt butter sauce, hand-cut chips, and salad
o Nine-Hour Five-Spice Pork Belly With gorgonzola gnocchi, fig balsamic, and apple puree o Grain-Fed Sirloin With port wine jus served on roast potatoes and vegetables
Mains o Spinach and Ricotta Pillow Pasta In a mushroom and pesto cream sauce o Herb-Infused Chicken Maryland With pumpkin and other vegetables topped with a champagne cream sauce o Moroccan Lamb Rump Served with roast vegetables and Cabernet Sauvignon jus o Grilled Barramundi Fillet With burnt butter sauce, hand-cut chips, and salad
o Nine-Hour Five-Spice Pork Belly With gorgonzola gnocchi, fig balsamic, and apple puree o Grain-Fed Sirloin With port wine jus served on roast potatoes and vegetables
