Join us for a new and exciting Lemon Tree experience 🍋 We will be preparing an array of elegant, international offerings. Space is limited due to social distancing protocol, please, book early🍋💕🍋
Thursday Evening the 12th of November
French Onion Soup
A classic for a reason…a hint of Congnac, house made stock and 3 types of onions, simmered and finished with baguette and a blend of Gruyere and Emmental cheese.
Grilled Caesar Salad
Romaine hearts lightly grilled with herbed brioche croutons, spheres of tomato, creamy dressing and topped with Spanish white anchovies
Thin sliced Ahi tuna with ruccola and Parmesan. Finished with a lemon, olive oil, Kalamata,shallot and herb vinaigrette
Pate de Maison
Velvety chicken liver Pate, seasoned with fresh herbs and brandy. Served with grilled stirato and love
The main event…
Volcano Pork Shank
Slow roasted with wine, lemon zest, veggies, rosemary and thyme.Served with tourneed potatoes, baby carrots and a reduction of the braising juices
Tagliatelle and Prawns
Locally grown wild Mushrooms, & house made tagliatelle folded together with an herbed butter and wine sauce.
Accompanied by Kataifi wrapped prawns.
Sliced N.Y strip with the finest puree of yukon golds, scented with black garlic.
Served with a tian of seasonal veggies and our Mother sauce.
Filled with couscous ,Anjou pears, Applewood smoked bacon, sweet onions, pistachios and sultanas. Wrapped in crispy bacon, sliced and served with a Port and jus redux.
A pair of free range quail, filled with a savory blend of Italian sausage, wild rice, Granny Smith apples, dried cranberries and toasted almonds. Finished with aged Balsamic jus
Red Wine poached Pears
Lemon Curd Cheesecake