STARTERS
TOMATO AND BOCCONCINI SALAD 50
FRESH ROMAS WITH BOCCONCINI TOPPED WITH SUNDRIED TOMATOES,
BASIL, OLIVE OIL AND DOUBLE REDUCED BALSAMIC VINEGAR
BAKED BRIE FOR 2 110
NORMANDY BRIE TOPPED WITH A FRESH BERRY GLAZE AND BUTTER FRIED
PARSLEY
STUFFED CRAB 65
SAVOURY STUFFED CRAB WITH A CHILI CITRUS GLAZE
SHRIMP COCKTAIL 95
SIMPLY THE BEST WITH OUR HOMEMADE DIPPING SAUCE
SALMON SASHIMI 65
FRESH SALMON WITH A SESAME CITRUS SOY GLAZE
MAIN COURSES
PORK MEDALLIONS 95
TENDER MEDALLIONS PAN SEARED AND TOPPED WITH A POBLANO
CREAM SAUCE
SIRLOIN STEAK 145
JUICY SIRLOIN GRILLED, TOPPED WITH MUSHROOMS AND POBLANO
RACK OF LAMB 190
NEW ZEALAND RACK OF LAMB WITH ROSEMARY LEMON THYME AND BASIL
WITH A DELIGHTFULL LEMON AND HERB SAUCE
HERB CRUSTED WHITEFISH 95
TENDER WHITEFISH CRUSTED WITH A SPECIAL BLEND OF CITRUS BASED HERBS THEN OVEN BAKED TO PERFECTION
GRILLED SALMON 155
A TENDER FILET OF SALMON TOPPED WITH LEMON AND BUTTER FRIED PARSLEY
MAYAN SHRIMP BROCHETTE 155
SKEWERED SHRIMP WITH GARLIC, LEMON AND A TOUCH OF CHILI
CHILI AND LEMON CHICKEN 120
GRILLED BREAST OF CHICKEN WITH CHILI AND LEMON WITH A CITRUS SAUCE
DESERT 65
BLACKBERRY TART WITH CRÈME ANGLAISE AND FRESH BERRIES
ALL DINNER ENTREES COME WITH OUR VEGETABLES AND POTATOES OF THE DAY
BRUCE
TOMATO AND BOCCONCINI SALAD 50
FRESH ROMAS WITH BOCCONCINI TOPPED WITH SUNDRIED TOMATOES,
BASIL, OLIVE OIL AND DOUBLE REDUCED BALSAMIC VINEGAR
BAKED BRIE FOR 2 110
NORMANDY BRIE TOPPED WITH A FRESH BERRY GLAZE AND BUTTER FRIED
PARSLEY
STUFFED CRAB 65
SAVOURY STUFFED CRAB WITH A CHILI CITRUS GLAZE
SHRIMP COCKTAIL 95
SIMPLY THE BEST WITH OUR HOMEMADE DIPPING SAUCE
SALMON SASHIMI 65
FRESH SALMON WITH A SESAME CITRUS SOY GLAZE
MAIN COURSES
PORK MEDALLIONS 95
TENDER MEDALLIONS PAN SEARED AND TOPPED WITH A POBLANO
CREAM SAUCE
SIRLOIN STEAK 145
JUICY SIRLOIN GRILLED, TOPPED WITH MUSHROOMS AND POBLANO
RACK OF LAMB 190
NEW ZEALAND RACK OF LAMB WITH ROSEMARY LEMON THYME AND BASIL
WITH A DELIGHTFULL LEMON AND HERB SAUCE
HERB CRUSTED WHITEFISH 95
TENDER WHITEFISH CRUSTED WITH A SPECIAL BLEND OF CITRUS BASED HERBS THEN OVEN BAKED TO PERFECTION
GRILLED SALMON 155
A TENDER FILET OF SALMON TOPPED WITH LEMON AND BUTTER FRIED PARSLEY
MAYAN SHRIMP BROCHETTE 155
SKEWERED SHRIMP WITH GARLIC, LEMON AND A TOUCH OF CHILI
CHILI AND LEMON CHICKEN 120
GRILLED BREAST OF CHICKEN WITH CHILI AND LEMON WITH A CITRUS SAUCE
DESERT 65
BLACKBERRY TART WITH CRÈME ANGLAISE AND FRESH BERRIES
ALL DINNER ENTREES COME WITH OUR VEGETABLES AND POTATOES OF THE DAY
BRUCE