April/May Sunday Menu 2012
STARTERS
CHICKEN LIVERS PERI-PERI R45.00
Free range chicken livers flash fried, flambéed then tossed with a peri-peri tomato chutney. Served with toasted brioche.
PORTABELLINI MUSHROOM BOUCHEE R40.00
Pure butter puff pastry filled with creamy mushroom ragout. Served with a creamy corn and coriander salsa
SALADE TIEDE R45.00
Flash fried free range sweet and sour pork fillet. Presented on a pumpkin fritter and rocket salad, served with a garlic chive mayonnaise
TORTELLINNI R40.00
School made pasta filled with roasted beetroot and blue cheese. Served with creamy Napolitano sauce
MAINS
FILLET STEAK WELLINGTON STYLE R90.00
Pan fried hormone free prime fillet steak on a pure butter puff pastry with creamy spinach and sautéed button mushrooms with a red wine reduction sauce
MEDITTERANEAN ROULADE R60
Butternut and school made feta roulade filled with creamy spinach. Presented on a bed of baby leeks, cocktail tomatoes and portabella mushrooms
LINE FISH AND LOBSTER R85
Pan fried fresh line fish with a medallion of tempura lobster. Served with watercress puree and aiolli
BRAISED OXTAIL R80.00
Slowly braised free range beef oxtail. Served with olive oil mash.
LAMB TIKKA KEBABS R95.00
Free range lamb kebabs marinated and cooked in tikka spices. Served with basmati rice
CHICKEN BREAST r75
Free range chicken breast filled with school made pancetta. Served with new potatoes and caramelized butternut and sage sauce
DESSERT
Baked Cheesecake R30.00
1000 Hills Chefs School Ice-cream R30.00
Crème Brulee with imported vanilla pod R30.00
Apple crumble R30.00
