Restaurant Menu Breads Chefs Soup of the day Coffin Bay Oysters

Document Sample
Restaurant Menu Breads Chefs Soup of the day Coffin Bay Oysters Powered By Docstoc
					Restaurant Menu

Breads

Oven baked Turkish bread with roasted garlic and parsley butter 7.00


Char-grilled pita bread with a trio of home made dips 9.50


Traditional Bruschetta, with roasted pine-nuts and finished with balsamic reduction 9.50


Bruschetta topped with smoked salmon 12.50


Bruschetta topped with crispy prosciutto 11.50




Chefs Soup of the day

Served with toasted sour dough bread 9.50




Coffin Bay Oysters

Coffin Bay is situated on the coast of South Australia and is home
to some of Australia’s finest oyster farms.


Natural, with lemon and lime wedges and thousand island brandy sauce ½ Doz 14.50 / Doz 29.00


Kilpatrick, with crisp bacon and Worcestershire sauce ½ Doz 16.50 / Doz 33.00
Entrees

Home made sesame seed, carrot and ricotta ravioli, with Morton Bay bugs, sage and dried currants 19.50


Mini beef Wellington, with aged beef, duxelle, tomato pesto and finished with red wine jus 18.50


Chefs Signature Dish, Duck Spring rolls, with Middle Eastern spices and plum dipping sauce 16.50


Deep fried calamari, crusted with fennel seeds, Murray river sea salt and rice flour,
served upon cucumber batons, Spanish onion rings, cherry tomatoes and finished
with orange and poppy seed aioli 16.50 GF


Pasta ala Imperia, linguini in classic napoletana sauce tossed with roasted capsicum, olives, zucchini,
eggplant, baby spinach and finished with fetta cheese 16.50 /Main 27.50/with Prawns 22.50/32.50




Mains

Eye fillet steak, on roasted garlic and rosemary portobello mushrooms,
with brocolini, red wine sauce and potato of the day GF 200 grams 35.50 / 150 grams 31.50
Bidgeebong Cabernet Sauvignon 8.50/35


Aged Black Angus rump steak coated with a mixed peppercorn seasoning,
served with prosciutto wrapped king prawns, potato of the day and finished with beef jus 31.50 GF
Vasse Felix Cabernet Merlot 9.50/43


Char gilled porterhouse steak, on sweet potato and spinach mash, with trussed tomatoes,
baby bok choy and Dianne sauce 32.50 GF
Bidgeebong Gundagai Shiraz 8.50/35


Seafood Paella, fresh prawns and mixed seafood tossed with saffron braised rice,
peas, chorizo and paprika 32.50 GF
Rymill Sauvignon Blanc 7.50/29
Pan fried veal back strap, with chilli lime calamari, on spinach risotto and finished
with a white wine cream sauce 31.50 GF
Head Over Heels Pinot Noir 8/32


Chicken breast, stuffed with lobster, camembert and pine nuts,
served on a baby spinach and ricotta roulade with champagne sabayon 32
CSU Chardonnay $7.50/29


French trimmed lamb shanks, slow braised in romesco sauce and served on a capsicum
and pine nut cous cous with buttered beans 28.50 GF
CSU Cab Sav Merlot $7.50/29


Venison Pie, tender venison pieces braised with mushrooms, juniper berries and rich tomato reduction,
topped with a puff pastry crust, served with steamed vegetables and potato wedges 31
Head Over Heels Cabernet Merlot 8/32


Roasted golden butternut pumpkin stuffed with semi dried tomato, thyme, asparagus and fetta risotto 26.50 V
Peter Lehman Riesling $6.50/26


Oven baked Salmon Fillet with macadamia nut crust on citrus risotto with fresh salad
and lime infused olive oil 31.50
Tulloch Verdelho $7.50/32




Sides - $6.50 each
Beer battered chips with sweet chilli aioli                     Steamed Summer vegetables


Greek salad with lime infused olive oil                         Garden salad with citrus dressing



Please don’t hesitate to ask our staff if you have any special dietary requirements

Sunday Surcharge 10%, Public Holiday Surcharge 15%
Advantage plus cards apply for breakfast and dinner

				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:19
posted:5/5/2010
language:English
pages:3
Description: Restaurant Menu Breads Chefs Soup of the day Coffin Bay Oysters