Dinner Menu |
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| Warm Richmond Hill olives
Spiced almonds
Grilled organic whole wheat sourdough with hummus and olive oil
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6.00
5.50
7.50
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| Starters
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Tonight’s soup served with organic ciabatta and butter
Country style pork and pistachio terrine with cornichons apple chutney and crispbread
Blue cheese soufflé with roasted plums
Smoked eel pate with balsamic onions and bagel chips
House cured salmon, radish salad and chive crème fraiche
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11.50
15.50
16.50
15.00
15.50
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| Light meals
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Cornershop coq au vin with Westwood chicken, mushrooms,
baby onions, bacon and rich red wine sauce with garlic croutons
Risotto of prawns, saffron and herbs
Cumberland pork sausage on potato mash with peas, sweet onion jus and watercress
Tonight’s pasta plate
Beef Bourguignon with mustard gnocchi and buttered cabbage
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26.50
23.50
21.50
20.50
26.50 |
| Main Course
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Aged beef ribeye steak and café de Paris butter with crisp potatoes,
sauté spinach and red wine jus
Slow cooked lamb shoulder with potato galette, broccoli, tomato and feta salad
Westwood free-range chicken breast with vin cotto, manchego and potato croquettes and warm eggplant salad
Caramelised pork belly, glazed turnips, silverbeet and apple relish
Fresh market fish
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32.50
32.50
32.50
32.50
32.50
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Main Course Sides
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Rocket, pear and blue cheese salad
Whipped potato mash with more butter
French fries with aioli and house tomato ketchup
Seasonal green leaf salad with shaved fennel, cornichons and herbed vinaigrette
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10.50
7.50
7.00
7.50
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This menu is subject to change.
18% surcharge applies on public holidays.
All prices are in New Zealand dollars.
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