| President: Brian Topp | |||
|---|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Kevin McLaren | ||
| Menu / Wines | |||
| Pre-Lunch Drinks | |||
| Chandon Non Vintage Brut | $22.90 | ||
| ENTRÉE | |||
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Melanzane al forno Baked Egglant and ricotta, with Napoli, buffalo mozzarella and fresh basil |
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| * 2007 Lindemans Reserve Hunter Valley Verdelho | $12.95 | ||
| * 2005 Knappstein Clare Valley Chardonnay | $6.25 | ||
| Main | |||
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Costata di manzo con contorni e risotto Whole Roasted Rib Eye, carved at the table served with a handpicked wild mushroom risotto, Salad and roasted potatoes |
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| * 2001 Jamieson Run Coonawarra Cabernet Sauvignon | $13.00 | ||
| * 2002 Thorn-Clarke Sandpiper Barossa Shiraz | $14.40 | ||
| Dessert | |||
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Panna cotta con salsa ai frutti di bosco Vanilla pannacotta served with a forest berry coulis |
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| * 1996 Angoves Vintage Port | $9.50 | ||
| * 1995 Seppelts Show Vintage Touriga | $9.20 | ||
| Coffee or Tea | |||
| 13 Members/Guests | |||
| * Club cellar wines | |||