Summer 2008 Menu
APPETIZING STARTERS
- Organic baby Spinach Salad, with golden beets, candied walnuts,
locally produced sheep-dip cheese and our maple vinaigrette
- Our award winning House Specialty Soup of roasted tomato and wild
mushroom, garnished with Stilton, basil pesto and croutons
- Toasted Crostini with marinated tomatoes, hummus, black olive tapanade,
chorizo sausage and extra virgin olive oil with balsamic vinegar
- Classic Caesar Salad with our own creamy dressing, romaine hearts,
double smoked bacon and fresh parmesan
- A baby Arugula Salad with pulled duck confit, tomato, bacon, and a
light mustard dressing
- House Cured Salmon marinated with lemon and juniper, accompanied
by organic potato salad and Bloody Mary ice
- Pan Seared Deep Sea Scallops with fresh greens, spiced melon salsa
and a gazpacho drizzle
MAIN COURSES
Many other Innovative Additions prepared fresh nightly
-
A Grilled Chicken Caesar with a large serving of our popular salad served with a fresh grilled chicken supreme
- Fresh Tuna Nicoise grilled medium rare sushi grade tuna over a
salad of fresh greens, boiled eggs, potatoes, tomatoes, olives and garden
herbs with our French vinaigrette
- Pappardelle pasta with an arugula and pistachio pesto finished
with a smoked vegetable and wild mushroom ragu
- Add Chicken $3 Beef Tenderloin $5 or Shrimp $6
-
Our popular General Tsao Chicken, a spicy marinated chicken
served over a bed of Asian noodles and vegetables
- Butter Chicken, a flavourful Indian dish of stewed chicken
served with a garlic naan, spinach and chick pea pakora
and saffron and cardamom infused basmati rice
-
Pan seared beef tenderloin Pad Thai with fried rice noodles, fresh mixed vegetables with our sweet and tangy Thai sauce
- Fresh local chicken breast supreme, Coq Au Vin style served
with baby potatoes, pearl onions, mushrooms and seasonal vegetables
- Fresh Perth County Pork Saltimbocca with prosciutto and sage wrapped
pork tenderloin, roast pork belly and a peach and Riesling gastrique
- Grilled 10 oz Angus Sirloin Steak and Chips with English cut fresh
chips with our house steak sauce, garnished with a fire-roasted onion filled tomato on a field mushroom
- An 8 oz AAA Beef Tenderloin grilled your way with tian potatoes,
and a cherry tomato and asparagus salad with a Pinot Noir reduction
- A duo of Duck Confit and oven roasted duck breast with
bubble and squeak, savoy cabbage and a port and cranberry jus
Traditional Favourites
APPETIZERS
- Chef’s inspirational Soup of the Day with fresh seasonal ingredients
- Fresh field greens Salad with julienne of apples and carrots served
with a choice of our house dressings
- Tender Escargots gently baked in a rich beef broth,
garlic and herbs with toasted chiabatta
- Small (6) $9 Large (12) $12 Add cheese $2
ENTREES