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Salads Mains Select A Side Dish Side Dish Side Dish

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					                                    Salads

Blue Swimmer Crab & Avocado – Mixed through gnangara greens, cherry                16.50
tomatoes, red onion & dressed with lemon & caper dressing


Warm Chicken & Walnut – Tossed through, watercress, cos lettuce baby               16.50
beetroot, chat potato & caesar dressing


Warm Duck –With baby beetroot, green beans, feta, walnuts, watercress,             17.00
dressed with redcurrant jelly dressing


                                     Mains

Rib Eye (350gm) – Placed on caramelized leek & napped with red wine jus            24.00


Osso Bucco - Slow cooked in white wine, saffron & diced vegetables                 20.00


                     in
Eye Fillet Marinated in Sage –Served on wilted spinach napped with                 21.00
peppercorn jus


Spanish Stew - King prawns, perch, chorizo sausage, in fresh tomato                23.50
cannellini bean & saffron sauce, served with garlic turkish bread


Pork Cutlet – Marinated with soy, ginger & chilli served on choy sum               16.50


                        Select A Side Dish

                                         5.50


Saffron Potatoes - Dusted with turmeric             Salad-
                                             Garden Salad- Dressed with lemon &
                                             caper dressing
Roast Pumpkin - Cooked with fresh            Steamed Vegetables - Lightly coated
thyme                                        with butter

				
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Description: Salads Mains Select A Side Dish Side Dish Side Dish