R345 pp
(Choose 1 dish from the following)
Beef Carpaccio
Thinly sliced Beef Carpaccio marinated in Extra Virgin Olive oil, Sundried Tomatoes,
Capers and Olives, served with shavings of Parmigiano Reggiano
Parma Ham
Thinly sliced Italian Parma Ham garnished with delectably sweet melon
Wrapped Asparagus
Fresh Asparagus wrapped in succulent Black Forest ham. Garnished with finely diced tomatoes.
Finished with a sprinkling of Balsamic Vinaigrette.
Chicken and Veggie Wrap
Crisp Julienne of Soy and Ginger marinated vegetables flash fried with chicken
in a sesame flavoured wok, served on Jasmine flavoured fried noodles.
Smoked Salmon Mousse
Smoked Salmon Mousse encased in hot Smoked Trout.
Topped with a fresh ensalada of Apple, Dill and Celery.
Smoked Salmon and Mascarpone
Softly blended mixture of Cream Cheese, Mascvarpone, Crème fraiche and snipped Chives.
Set in a Salmon lined timbale, with a seasonal salad and Horseradish mayonnaise.
Butternut Soup
Roasted Butternut soup infused with Coconut milk. Garnished with a swirl of cream.
Sprinkled with finely chopped parsley.
Vichyssoise Soup
The classic Vichyssoise soup made from potatoes and leeks.
Topped with creamy Brie cheese and garnished with Olive oil roasted croutons
Ragout
Classic Ragout wrapped in perfectly grilled seasonal vegetables.
Topped with shavings of sweet cucumber and finished with a drizzle of balsamic reduction.
Marinated Mozzarella Salad.
Fresh Buffalo mozzarella cheese layered with plum tomatoes.
Garnished with Calamata olives, Pine nut Pesto and a chifanade of Basil.
Drizzled with extra virgin Olive oil and a balsamic reduction.
All starters are accompanies by a selection of freshly baked breads
including olive oil infused Ciabatta bread.
Fire Roasted Mediterranean Style Beef Fillet
Complimented with gateau potatoes, a sprinkling of crisp garden and char-grilled veggies.
Finished with a fine claret reduction.
Beef Tenderloin “Espanol Style”
Whole beef rolled in a cracked Black Pepper and a hot Jalapeño marinate, seared and flamed in a skillet.
Sliced onto a ragout of wild mushrooms and finished with a sauce of Madeira style chicken livers.
Rack of Lamb
Crown rack of Lamb styled around a Brinjal, Napolitana and sweet potato Mille-Feuille.
Garnished with French beans and laced with Rosemary Jus.
Seafood “Du-Jour” – additional R40 pp
Fresh grilled line fish with 6 Queen Prawns, served with a lemon butter Beurre blanc and garnished with Sauteed Mussels.
Supreme of chicken “Forrestiere”
Breast of chicken filled with a wild Mushroom mousse, with pilaf rice and seasonal vegetables.
Served with a Sherry cream sauce
Norwegian Salmon
Pink darne of Salmon with a light Pepper crust.
Served on a bed of vegetable noodles and a lemon and thyme Beurre blanc.
Grilled West coast Kingklip
Perfectly grilled Kingklip basted in a white wine and lemon butter sauce, served on a delicious potato mash.
Accompanied by seasonal roasted vegetables and finished off with crispy fried Basil.
Italian Fillet en Croute
Beef fillet topped with Spinach and Ricotta, encased in flaky pastry.
Served with char-grilled veg and roasted Parisienne potatoes draped in a Red Wine sauce.
Seared Kingklip on a bed of Spinach Risotto.
With a crisp vegetable mélange and Champagne Chive cream
Sole ‘Meuneire’
Pan-fried, dressed with parsley coated lemon segments.
Served with Almond flavoured vegetables, pilaf rice and a lemon butter sauce.
Succulent Chicken Breast stuffed with feta and spinach.
Served on a bed of Pesto Penne with char-grilled Mediterranean vegetables
Chicken Curry.
A classical duo flavoured with sweet Peppers and Pernod.
Accompanied with Pilaf rice and garden fresh vegetables
Skilleted Fish “Cajun Style”
Fresh linefish Du Jour, lightly blackened and seared on a griddle.
Atop a bed of Cajun dusted and crisply fried vegetables, served with Couscous and a Soy butter sauce.
Butternut Pansotti with Ricotta and Gorgonzola
Home made filled pasta half moons, topped with a Butternut and Béchamel sauce.
Finished with splashes of fresh Tomato, Pesto and Blue Cheese crumbs
Stuffed Brinjal
Oven baked Brinjal filled with perfectly roasted vegetables, topped with a cheese crust and baked in the oven.
Finished off with a Balsamic reduction and garnished with Chives.
(choose 1 dish from the following)
Crème Brulee
Traditional Egg Custard made with cream topped with a blackened sugar crust
Marinated Strawberries and Ice-Cream
Fresh chilled Strawberries marinated in fine old Brandy.
Served with a scoop of vanilla ice-cream on a pool of Crème Anglaise
Poached Pears and Wild Berries
Small whole pears gently poached in Red Wine, served on a bed of Wild Berries and Crème Anglaise
Black Forest Gateau
Our version of a German chocolate mousse made with Kirsch and vanilla Bavarois, Cherries, fresh cream and
fine Chocolate shavings to garnish
Italian Tiramisu
An Italian Cheesecake made with Mascarpone cheese and Boudoir Biscuits soaked in Espresso-Brandy syrup and decorated with a coffee glaze, garnished with a chocolate coffee bean.
Fridge Picasso
A white Chocolate Mousse loaded with chunks of home-made fudge and Cape Velvet liqueur, painted with a white chocolate glaze and whirls of dark chocolate by Picasso himself.
Strawberry Cheesecake
Strawberry cheesecake made with Strawberry pieces, over a butter biscuit base, wrapped in a thin vanilla Swiss role, glazed with a Strawberry Coulis and a single baby strawberry.
Cheese Platter
An assorted cheese board made with a combination of the finest local country cheeses
accompanied buy savoury biscuits and preserves
Chocolate Mousse
A light and creamy rich Chocolate Mousse sprinkled with shavings of chocolate
and garnished with fresh berries
Malva Pudding
Hot and sweet sticky Malva Pudding served with home made vanilla custard
Fruit Salad
Fresh Fruit Salad made with only the best selection of fruit served with creamy vanilla ice cream
Crème Caramel
A gorgeously sweet and creamy Crème Caramel served in a bed of rich caramel sauce
Brandy Pudding
Rich home made Brandy Pudding flambéed on the table and served with a rich vanilla custard
Bread and Butter Pudding
The favourite old-fashioned baked bread and butter pudding baked in creamy vanilla custard
and sweet raisons to make it a true classic
Milk Tart
The South African classic Milk Tart with a crunchy pastry base baked in Cinnamon infused custard dusted with icing sugar and cinnamon
Apple Crumble
The best Apple Crumble with a crunchy pastry base, lemon and spiced baked apples and the perfect buttery crumble.
Accompanied by creamy vanilla ice cream
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