| President: Jack Klok | |||
|---|---|---|---|
| Beefmaster: Chris Fitzgerald | Winemaster: Jim Freebairn | ||
| Menu / Wines | |||
| * Club cellar wines | |||
| On arrival | |||
| Carpené Malvolti Extra Dry Prosecco North East Italy | $18.80 | ||
| ENTRÉE | |||
| Twice baked goats cheese soufflé served with red wine poached pears and a rocket salad | |||
| * 2006 Lindemans Reserve Hunter Valley Semillon | $12.99 | ||
| * 2006 Schild Estate "Alma" Reserve Chardonnay Barossa Valley | $11.33 | ||
| MAIN | |||
| Traditional saltimbocca of tender veal medallions layered with sage, pecorino and prosciutto, served with woodfired Mediterranean vegetables |
|||
| 2007 d'Arenberg McLaren Vale The Custodian Grenache | $14.95 | ||
| 2008 Artazuri Navarra Grenache Spain | $25.00 | ||
| DESSERT | |||
| Homemade lemon tart served with red berry coulis, lemon syrup and vanilla bean ice cream | |||
| 2003 Osborne Porto Late Bottled Vintage bottled in 2008 - Portugal | $32.30 | ||
| Tea or Coffee | |||
| 19 Members/Guests | |||