Wednesday 5th November- Banquet Menu

MAINS Rotisserie lamb Rump w/ aji verde sauce, lime & jalapeno (GF) Pollo a la Brasa (Charcoal BBQ chicken, coriander, lime & green chilli) (GF) (DF) Empanadas de Espinaca (Swiss Chard, spinach, mushroom, parmesan & Mozzarella Empanadas) (V) SIDES Tomato, zucchini, capsicum & Red onion roasted in chilli & lime (VG) (GF) Peruvian Potatoes, basil, garclic & green chilli (VG) (GF) SALADS Quinoa Salad, spring greens & lime dressing (VG) (GF)