BREAD ENTREE NO SEPARATE ACCOUNTS PLEASE Thurs 10th, Fri 11th, Sat 12th & Sun 13th March 2016 Available 12pm—3pm Ciabatta Bread with Hand Churned French Butter for Two $5 From the Sea Coffin Bay Oysters - two ways Freshly Shucked with Lemon & Lime ½ doz $17 1 doz $28 Baked with Worcestershire, Spanish Jamon & Tabasco ½ doz $19 1 doz $30 Tasmanian Scallops Seared ½ Shell with Fresh Lime, Ginger & Spring Onion Salad $17 From the Land Twice Cooked Pork Belly, Garlic & Chilli, Asian Greens, Sticky Soy Dressing $17 From the Garden Baked Ricotta & Thyme Terrine with Confit Onions, Peach Relish $17 & Mustard Leaves SIDES (serves for Two) DESSERT Eton Mess of Summer Mango, Passionfruit & Peach, Shortbread with Vanilla Cream & Pistachios $14 Duck Fat Roasted Baby Potatoes with Fresh Thyme $10 Summer Salad of Mixed Leaves, Cucumber, Heirloom Tomato, Fresh Herbs & Aged Spanish Cabernet Vinegar $9 Grilled Barramundi Fillet on Spice Braised Fennel, Heirloom Tomatoes, Mint $28 Red Capsicum Coulis & Herb Salad Suggested pairing: 2015 “Separe” Gruner Veltliner Seared Duck Breast, Roasted Plum & Apple Compote, Shaved Cabbage, $28 Watercress & Caraway Salad with Pan Juices Suggested pairing: 2015 “Vue du Nord” Pinot Noir Roasted Rump of SA Lamb, Fresh Pea Puree, Caramelised Shallots, Sautéed $28 Pumpkin & Salsa Verde Suggested pairing: 2015 “Vue du Nord” Pinot Noir Creamed Leek & Goats Cheese Parcel, Roasted Peppers, Capers, Parsley $28 & Basil Salad with Aromatic Oil Suggested pairing: 2015 “Sirocco” Chardonnay MAIN COURSE
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BREAD
ENTREE
NO SEPARATE ACCOUNTS PLEASE
Thurs 10th, Fri 11th, Sat 12th & Sun 13th March 2016
Available 12pm—3pm
Ciabatta Bread with Hand Churned French Butter for Two $5
From the Sea
Coffin Bay Oysters - two ways
Freshly Shucked with Lemon & Lime ½ doz $17 1 doz $28
Baked with Worcestershire, Spanish Jamon & Tabasco ½ doz $19 1 doz $30
Tasmanian Scallops
Seared ½ Shell with Fresh Lime, Ginger & Spring Onion Salad $17