Friday, 22nd October 2004

7:30 PM – APÉRITIF

8:00 PM – DINNER

Casua

Apéritif

Oven Dried Tomato Falafel
With a welcome drink of Wheat Ale

Menu

Grilled Crayfish Ravioli With Saffron Beurre Blanc
Pilsner Lager

“Fish and Chips”
Butter poached rosettes of salmon On a new potato cake, with
malt vinaigrette and chive puree
Oktoberfest Lager

Duck Leg Confit “Curry Puff”
With Caramelized Onion Cream
India Pale Ale

Pan Roasted Loin of Lamb
With Kalamata Risotto stuffed Cherry Tomatoes and
Rosemary Crème Fraise
Hopback Ale

Goat Cheese Salad
Microgreens and Raspberry Vinaigrette
Golden Ale

Maraschino Milkshake With Brewerkz Beer Cake
Dunkelweizen

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