Starters

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

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

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


Main Courses

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

Pan-Seared King Salmon
Rosemary Crusted Potatoes & Julienne Vegetables
in a Beurre Blanc Sauce

Grilled Pork Tenderloin
Savory Cabbage, Potato Pancake, Apple Sauce
Wild Mushroom Ragu & a Madeira Jus


Desserts

Chef’s Chocolate Mousse

Tea & Coffee