| The
Spring's Menu's |
|
| Appetizers |
|
Sea Scallops pan seared with a papaya
relish and balsamic maple glaze. $12
Boston Leaf Lettuce accompanied with a warm leek and Stilton Tart
and dressed with toasted walnut citrus vinaigrette $10
House cured Atlantic Salmon Gravlox served with horseradish crème
fraiche on a potato rosti $10
Grilled quail brushed with coffee and red currant served on a date
toasted almond couscous. $11 |
Caramelized three-onion
soup with a drizzle of cream and port wine garnished with julienne
of Gruyere cheese $8
Escargots cooked in a mushroom and fine herb cream sauce served in
a puff pastry boat $8
Caesar salad in a filo cup with Parmesan and double smoked bacon
$9 |
|
| Mains |
|
Veal Osso Buco on roasted
garlic mash with caramelized root vegetables $23
Grilled triple ‘A’ beef rib eye with apple wood cheddar potato
croquette $29
Chef’s daily pasta creation MP
Cider marinated white marble farms pork loin grilled on maple
sweet potatoes mash with Thornbury apple compote $22
Grilled Salmon with Seasalt and Basil pesto $18.00 |
Herb & citrus marinated
supreme of chicken with exotic Mushroom pepper corn jus $22
Poached cod on celeriac puree wilted spinach atop scallop crab
soufflé & saffron sauce $29
Braised lamb shank on rosemary polenta, goat’s cheese and charred
roma tomatoes. $24 |
|
| Kids Menu |
|
Chicken fingers with plum
sauce $5.00
Grilled Cheese with frits $5.00 |
Pasta with Tomato Sauce
or butter cheese $5.00
Hot dog and Frits $5.00 |
