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BREADS |
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Herb, Garlic, or Turkish |
$2.50 |
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Cheese |
$3.00 |
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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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Entrées |
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King Crab Croquettes with shallots, Pickled Cucumber, Lime and Coriander |
$18.00 |
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Warm Thai Beef Salad with Baby Bok Choy, Organic Noodles, Fried Leek and Teriyaki Dressing |
$16.00 |
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Home-made Duck and Pistachio Nut Sausage with an Orange and Bean Sprout Salad with Syrup |
$17.00 |
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Goat Cheese and Walnut Ravioli with Roasted Capsicum and Sage Butter. |
$15.00 |
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Slow Cooked and Pressed Pork Belly with Celery and a Petit Caesar Salad |
$17.00 |
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Antipasto Plate of Grilled and Marinated Vegetables, Olives, Grissini and Parma Ham |
$16.00 |
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MAIN MEALS |
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Roasted Beef Fillet on Creamed Mushrooms, Sweet Onion and Port Wine Sauce |
$32.00 |
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Chicken Paupiette stuffed with Spinach, Camembert Cheese and Semi Dried Tomato with a Rustic Tomato Sauce |
$29.00 |
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Confit of Duck Maryland with Braised Cabbage, Speck and Fried Desiree Potatoes |
$30.00 |
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Moroccan Spiced Pork Fillet with Sweet Apple, Preserved Lemon and Aubergine Cous Cous |
$28.00 |
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Pan seared Lamb Loin with Roasted Garlic, Hummus, Slow Roasted Tomatoes and Grilled Haloumi |
$30.00 |
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Char grilled Veal Cutlet on Saffron Mash with Spinach and Red Wine Jus |
$32.00 |
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EXTRAS: Bowl of Seasonal Salad or Seasonal Fresh Vegetables |
$5.00 |
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DESSERTS |
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Strawberry, Passionfruit and Meringue Mille-Feuille with King Island Cream |
$10.00 |
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Ironbark Honey Crème Brulée with Rose Fairy Floss and Chocolate Wafers |
$10.00 |
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Summer Berry Pudding with a Cinnamon and Sweet Melon Ice-cream |
$10.00 |
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New York Cheesecake with Caramel Sauce and Cream Chantilly
Milk Chocolate Tartlet with a Raspberry and Amaretto Parfait
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$10.00
$10.00 |
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Selection of Cheeses and Seasonal Fruits with Quince Paste and Lavosh |
$15.00 |
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Tea or Coffee |
$3.00 |
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Petit Fours |
$4.00 |
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Liqueurs |
$7.00 |
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© copyright, Shorethyme Restaurant 2005 |
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