2 Course Dinner Menus
Dinner Menu - 1 | Dinner Menu - 2 | Dinner Menu - 3 | Dinner Menu - 4

3 Course Dinner Menus
Dinner Menu - 5 | Dinner Menu - 6 | Dinner Menu - 7 | Dinner Menu - 8 | Dinner Menu - 9

Anti Pesto Per Table Bocconcini Cheese, Olives, Proscruito, Cappocollo, Mortadella, Mediterranean Vegetables, selection of Bread Entrée Tortellini In a rich pesto sauce topped with shaved Parmesan cheese Cajun Chicken. Served with a fried noodle nest, salad greens and Caesar dressing Trio of Seafood Fresh prawns, Oysters and smoked salmon, served with a cocktail sauce, lemon and greens Main Cornfed Chicken Breast Filled with Charles Sturt cheese finished with a DeBortoli red wine jus and a Mélange of Vegetables Veal Picatta Veal medallions pan fried with egg plant and parmesan cheese finished with a rich tomato & basil sauce complemented by Mediterranean vegetables Dessert Tiramisu Traditional Italian Dessert Pavlova Served with fresh cream and strawberries Coffee, tea and chocolates Set Course or Alternate Service

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2 Course Dinner Menus

Main Chicken Ballontine Filled with an Almond and Rosemary farce complemented with a red wine jus Lamb Florentine Lamb loin filled with spinach and herb served with a port wine jus and vegetables Dessert Baked Cheesecake Served with a forest berry compote and cream Apple Strudle Served with a lemon myrtle anglaise Coffee, tea and chocolates Set Course or Alternate Service

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Entrée Tortellini In a rich pesto sauce topped with shaved Parmesan cheese Cajun Chicken Served with a fried noodle nest, salad greens and Caesar dressing Main Chicken Supreme Filled with Camembert, and wrapped in proscuitto Veal Medallions Served with Mediterranean vegetables with red wine jus Coffee, tea and chocolates Set Course or Alternate Service (Minimum 25 persons)

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Entree Tortellini In a rich pesto sauce topped with shaved Parmesan cheese Ravioli Ravioli served with a napatoli & mushroom sauce Cajun Chicken Served on a fried noodle nest, salad greens and Caesar dressing Mediterranean veal stack Presented with roasted capsicums, Tomato complemented by sweet potato shards and basil oil Main Grilled Fillet of Reef fish Reef fish with a lemon Dill cream sauce Baked Lamb Rump Served with garlic and rosemary jus Chicken Strudel Filled with mango and pinenuts and finished with a red wine jus Vegetable Samosa Select spring vegetables and Potato wrapped in Pastry and served with a tomato coulis Set Course or Alternate Service

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Entree Tortellini / Pene In a rich pesto sauce topped with shaved Parmesan cheese Vol-au-Vent Selection of Chicken & Mushroom, Ham & Asparagus Main Chicken Camembert Breast of chicken filled with Camembert cheese Wrapped in prosciutto ham complemented by a red wine jus Roast Duet Selection of Roast Meat complimented by Baked Potatoes & Pumpkin and a melange of vegetables Dessert Pavlova Served with cream and strawberries Fresh Fruit Salad Served with cream Set Course or Alternate Service

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3 Course Dinner Menus

Entrée Fresh Pumpkin Soup Leek & Potato soup Main Chicken Vol'au Vent or Grilled Fish Served with a lemon butter and almond sauce or Roast loin of Lamb Lamb loin served with Roast vegetables mélange of vegetables and rosemary Jus Dessert Pecan pie Served with a forest berry compote and cream Apple Crumble Served with a Chantilly cream Coffee, tea Set Course or Alternate Service

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Entree Pumpkin and Almond Soup Potato and Leek Soup Tortellini In a rich pesto sauce topped with shaved Parmesan cheese Avocado Royale Fanned avocado pear complimented with mango and macadamia nut salsa Cajun Chicken Served on a fried noodle nest, salad greens and Caesar dressing Mediterranean lamb stack Presented with roasted capsicums, Tomato complemented by sweet potato shards and basil oil Main Course Grilled Fillet of Reef fish Reef fish with a lemon Dill cream sauce Baked Lamb Rump Served with garlic and rosemary jus Chicken Strudel Filled with mango and pinenuts and finished with a red wine jus Vegetable Samosa Select spring vegetables and Potato wrapped in Pastry and served with a tomato coulis Desserts Profiteroles Filled with patissiere cream served with a rich chocolate ganache Pavlova Served with strawberries and cream Baked cheesecake Served with a berry coulis Apple strudel Served on a lemon Myrtle anglaise Chocolate cake Dark chocolate cake served with forest berry compote and cream Coffee, tea and chocolates Set Course or Alternate Service

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Entree Tortellini / Pene In a rich pesto sauce topped with shaved Parmesan cheese Soup of the Day Depending on availability a fine selection of soup Caesar Salad Fresh salad with a Caesar dressing Main Roast of the Day Roast Meat complemented by Baked Potatoes & Pumpkin and a melange of vegetables Grill Fish The fish of the Day complemented with either fresh salad or vegetables Stone Grill Chicken A unique style of having the opportunity to cook your meal on a hot rock - served with vegetables Dessert Apple Pie & Cream Fresh fruit salad Chocolate Cake with cream & strawberries Set Course or Alternate Service (Minimum 25 persons)

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Entree Seafood Chowder Creamy array of local seafood Prawns and Avocado Salad Fresh king prawns with avocado and mango salsa with a pesto dressed salad Ricotta Ravioli Ravioli pasta filled with spinach and ricotta served with sun dried tomato and basil sauce Loin of peppered veal Veal loin in peppercorns thinly sliced and finished by a herb vinaigrette Tomato and Bocconcini Salad Roma Tomato and Bocconcini cheese and virgin olive oil Main Course Veal Cutlet Served with baby vegetables, potato and finished by a pepper jus Barramundi Barramundi fillet with a lemon sauce, jasmine rice and baby vegetables Duck Breast Presented with a cassis and pink peppercorn jus and baby vegetables Lamb Loin Enhanced with Garlic and Rosemary wrapped in pastry finished with a mustard jus Chicken Camembert Breast of chicken filled with Camembert cheese Wrapped in prosciutto ham complemented by a red wine jus Desserts Chocolate Mud cake Served with King Island cream Fruits of the forest Served in a chocolate basket Baked Blueberry Cheesecake Finished with a Berry Compote and Cream Cheese and Fruit Plate Local Cheese and Dried Fruit served with crisp grissini bread Tea, coffee and chocolates Set Course or Alternate Service

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Entree Seafood Chowder Fresh Local Seafood in a creamy chowder Cajun Chicken Served on a fried noodle nest, salad greens and Caesar dressing Rosette of Smoked salmon Smoked Atlantic salmon served on a bed of salad greens and fried capers finished by a cucumber and lime dressing Char Sui Duck Salad Muscovy Duck Breast served by Asian Greens King Island Brie Filled with a mushroom Duxelle, served with an Akajura & plum chutney Main Course The Stockman and the Reef Grilled Beef Medallion and King Prawns served with a garlic cream sauce and medley of Spring Vegetables Roast Lamb Loin Presented on Grilled Polenta finished by a vegetable Ragout and red wine jus Veal Cutlet Complemented by a Rich red wine and forest mushroom sauce and medley of spring vegetables Barramundi Topped with seafood mousseline, smoked salmon finished with a Chablis and chive sauce Chicken Supreme Breast of Chicken with spinach and ricotta filling complemented by a red wine sauce Desserts Profiteroles Filled with a liqueur patissiere served with a rich chocolate ganache Hazelnut and Apple Strudel Served on a Lemon Myrtle Crème Anglaise Macadamia Nut Pie Served with Praline Sauce and Baileys Ice cream Strawberry Romanoff Macerated Strawberries and cream Coffee, Tea and Chocolates Set Course or Alternate Service

2 Course Dinner Menus
Dinner Menu - 1 | Dinner Menu - 2 | Dinner Menu - 3 | Dinner Menu - 4

3 Course Dinner Menus
Dinner Menu - 5 | Dinner Menu - 6 | Dinner Menu - 7 | Dinner Menu - 8 | Dinner Menu - 9

Griffith Ex-Servicemen’s Club
Jondaryan Avenue, PO Box 410, Griffith NSW 2680
Ph 02 6962 1211, Fax 02 6962 5633,enquiry@exies.com.au

For the Information of Members and their Guests. Send mail to enquiry@exies.com.auwith questions or comments about this web site.