Menu

ENTREES

Pasta
Chef made Ravioli with a Goats Cheese & Walnut filling     16

Lamb Cutlet
Marinated in basil pesto (GF)     17

Seafood Assiette
Oysters, pan fried Scallops and a piece of fresh baked Salmon accompanied with a salad garnish (GF)     19

Scallops
Pan seared Scallops wrapped in smokey bacon drizzled with a honey mustard glaze (GF)     19

Venison Carpaccio
Served medium rare on Mt Somers Blue cheese (GF)     17

MAINS

Fillet of Beef
Canterbury Grain-fed Beef fillet cooked to your liking with gourmet potatoes (GF)     38

Lamb Rack
Local Lamb Rack roasted to perfection served with minted pea risotto (GF)     38

Venison
Prime Cervena Venison served medium rare on a bed of home smoked Kumara mousse (GF)     34

Duck
Twice cooked Duck leg on scallop potato’s with a rich jus (GF)     37

Salmon
Tender oven baked Salmon steak served with asian greens (GF)     33