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BREADS |
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Herb, Garlic, or Turkish |
$3.00 |
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Cheese |
$4.00 |
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Mezzé Plate with Assorted Dips |
$8.00 |
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Bruschetta of Tomato, Basil and Garlic |
$8.00 |
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ENTREES |
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Lamb Fillet with Cream Cheese and Avocado, wrapped in Filo Pastry, baked and served on a Sweet Tomato Relish |
$18.00 |
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Beef Fillet Escallops layered with roasted Mushrooms, on Rice Pilaf with Stroganoff Sauce and Chiffonade Gherkin |
$19.00 |
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Rare Roasted Kangaroo Fillet with fresh Beetroot, Rocket, toasted Pine Nuts, Blue Cheese and Red Wine Vinaigrette
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$17.00 |
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Pork Belly and grilled Black Pudding with Plum Sauce and Marinated Cucumber |
$18.00 |
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Fettuccini Carbonara with Bacon, Shallots, Mushrooms, Cream and fresh Parmesan Cheese |
$16.00 |
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Garlic Prawns with Shallots, Cream and topped with Puff Pastry |
$18.00 |
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MAIN MEALS |
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Roasted Beef Fillet on Truffle Mash with dried Porcini Butter and Red Wine Jus |
$35.00 |
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Rabbit and Chorizo Sausage Pie with winter Vegetables and Roasted Sweet Potato. |
$31.00 |
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Slow Cooked Lamb Shanks with baked Pumpkin Gnocchi, Minted Peas and Parsnip Crisps |
$32.00 |
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Corn Fed Chicken Breast Paupiette with Prosciutto, Jarlsberg Cheese, toasted Corn Bread and Avocado Sauce |
$30.00 |
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Roasted Duck Breast on braised Savoy Cabbage with Bacon, Grand Marnier and Orange Sauce |
$32.00 |
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Crisp Skin Atlantic Salmon Fillet on a Mushroom and Zucchini Risotto with Caviar and Lemon Beurre Blanc |
$29.00 |
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EXTRAS: Bowl of Seasonal Salad or Seasonal Fresh Vegetables or Rosemary Chat Potatoes. |
$7.00 |
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DESSERTS |
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Flourless Chocolate Pudding Pot with Raspberry Ice Cream |
$12.00 |
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Lemon and Lime Cream Tartlet with Toffee and Double Cream |
$12.00 |
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Ginger and Star Anise Crème Brulée with Hazelnut Crisps |
$12.00 |
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Winter Fruit Crumble with Honey scented Ice Cream |
$10.00 |
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Passion Fruit Cheese Cake with a Lime Sherbet Line and Banana Sorbet |
$10.00 |
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Cheese and Fruit Plate with Lavosh and Quince Paste. |
$18.00 |
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Tea or Coffee $3.00 Petit Fours $2.00 Liqueurs $7.00 Liqueur Coffee $9.00 |
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© copyright, Shorethyme Restaurant 2005 |
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