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       Cloudgap Bed & Breakfast
                 Dinner Menu

Starter 

Soupe d’ail – An aromatic soup made from French garlic & served over toasted bread
Pumpkin soup – A delicious creamy soup made with sweet butternut pumpkins
Leek & Potato soup – a creamy soup made with leeks & potatoes
Tomato soup – ripe vine-grown tomatoes give this soup a rich flavour.

Main Course

Fondue de Poulet à la Dijonnaise - chicken fillet cooked in white wine & mustard
Carbonnades à la Flammande - Beef cooked in dark beer & aged
Lamb Printanier – lamb fillet & vegetables in a rich red wine sauce
Atlantic Salmon Provençale – Oven-baked Salmon fillet topped with mixed herbs 

Accompaniments 

Sweetly scented Australian Jasmine rice
Steamed potatoes
Steamed Seasonal vegetables
Garden Salad with French or Balsamic dressing

Dessert 

Cloudgap Chocolate Mousse – a blend of the finest chocolate & Cointreau liquer
Ripe Plum pudding with Napoleon Cognac butter – a tantalising classic dessert
Sticky date pudding topped with Susan’s special sauce and cream
Frozen Berry Yoghurt - a nutritious blend of strawberries, blue gum honey & yoghurt

Cheese platter 

A wide selection of Australian cheeses with crackers & dried fruit

After dinner beverages 

Plunger coffee or tea: Harris Gold Label coffee or Twinings tea

Complimentary Port: Australian Tawny Port

The following are also provided in the normal course of the meal as is customary.

Freshly baked bread

A glass or two of complimentary beverage: 
                    house wine -  local or medal-winning wines,  
                    beer or soft drink.

 Guests are most welcome to bring their own beverages
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Kindly allow a few days notice for us to purchase the best quality products in town.