Spring 2009 Watershed Cafe Menu

Document Sample
Spring 2009 Watershed Cafe Menu Powered By Docstoc
					                                       The Watershed Menu                                                                                          The Watershed Menu

Soup of the day                                                                  8                          Fish of the day                                                                  19.5
Served with toasted ciabatta bread                                                                          Served with Asian greens, crushed new potatoes, ginger, garlic and spring onion sauce

Trio of dips                                                                     12                         Seafood trio                                                                     22.5
Chef’s house made selection served with char-grilled pita bread                                             Lemon and herb topped Tommy ruff fillets, grilled prawn tails, salt and pepper squid served with lemon
                                                                                                            aioli, chips and a garden salad
Meditteranean bruschetta                                                          9.5 (one) 12.5 (two)      Salt and pepper squid                                                             E 15.5 M 18.5
Garlic rubbed toast with grilled zucchini, marinated eggplant, roast pumpkin, wild roquette and shaved      South Australian squid lightly dusted with salt and pepper, served with garden salad, shoe string fries
Grana parmesan                                                                                              and garlic aioli

The Watershed tasting plate                                                      POA                        Open steak sandwich                                                            18
Chefs’ selection of Tapas style tastes, our waiting staff have all the details                              Toasted sour dough layered with Yahl cheddar, salad leaves, tomato, beetroot, smoky bacon,
                                                                                                            caramelised onion, free range egg, and our own tomato relish, topped with char-grilled MSA scotch fillet
Vegetarian frittata                                                             16
                                                                                                            steak and fat fries on the side
Mediterranean vegetables, baby spinach and feta frittata topped with pesto, served with a roquette and
cherry tomato salad
                                                                                                            Wagu beef cheeks                                                               19.5
B.L.T.A.                                                                       13.5                         Wagu beef cheeks slow cooked with tomato, saffron, green olives and sherry, served on polenta with
Smokey bacon, mixed salad leaves, vine ripened tomato, sliced avocado and garlic aioli on a toasted roll.   Spring vegetables

Warm chicken salad                                                           E 12.5 M 16.5                  Bangers & mash                                                             19.5
                                                                                                            Schultz of Angaston Wagu beef sausages atop creamy mashed potato with caramelised onion, roasted
Lemon and herb marinated free range chicken tenderloins with semi-dried tomato, mixed lettuce,
                                                                                                            Adelaide Hills mushrooms and a rich jus
avocado, shaved parmesan, garlic aioli and toasted almonds slithers
Moroccan lamb                                                                    19
Moroccan spiced lamb served on a traditional Fattoush salad with char-grilled pita bread and a              Rustic chips with garlic aioli or our own tomato relish                            6.5
coriander and mint yoghurt
                                                                                                            Breads - toasted continental loaf with                                             6.5
Char-grilled new season asparagus                                                16.5                          • honey mustard butter,
Rested on herb polenta with a mixed mushroom, Provolone and pecan salad                                        • chilli cheese butter or
                                                                                                               • rosemary and garlic butter
Mediterranean chicken breast                                                    22
Filled with baby spinach leaves, roast capsicum & Provolone, resting on baked polenta topped with basil     Olives – a bowl of marinated Virginia Kalamata olives                              5.5
cream sauce

                                                                                                                    Please advise the waiting staff when ordering, of any dietary requirements or food allergies

                                              Open 7 days 9 ’til 4                                                                                       Open 7 days 9 ’til 4