Starters (Select Two)

Roast Tomato and Red Pepper Soup
Mozzarella, Basil & Olive Croutons

Vertigo Mixed Leaf Salad
Pine Nuts, Parmesan & Oven Dried Tomato Vinaigrette

Ducktrap River Smoked Salmon
Wasabi, Red Onion, Cucumber Flavored Cous Cous
& Avocado and Crème Fraiche

Penne Pasta with Gorgonzola
Toasted Walnuts & Sweet Pear and Port Essence


Main Courses (Select Three)

Caesar Salad with Grilled Chicken
Black Olives & Rosemary Croutons

Vertigo Black Angus Burger
Gorgonzola, Crisp Shallots & Fries

Pan Seared Salmon
Spinach, Leek, Shitake & Chanterelle Puff with a Chive Beurre Blanc

Vertigo Breast of Chicken
Sautéed Potatoes, Smoked Bacon & Leeks in a Sherry
Vinegar Cream

Tenderloin of Pork
Potato Gratin, Savoy Cabbage, Wild Mushrooms & a Madeira Jus


Dessert

Chef’s Selection

Tea & Coffee

Menus Subject To Change