PDF Archive

Easily share your PDF documents with your contacts, on the Web and Social Networks.

Share a file Manage my documents Convert Recover PDF Search Help Contact



Lunch & Charc SPRING .pdf


Original filename: Lunch & Charc SPRING.pdf
Title: Lunch & Charc SPRING

This PDF 1.3 document has been generated by Pages / Mac OS X 10.12.6 Quartz PDFContext, and has been sent on pdf-archive.com on 29/09/2017 at 14:06, from IP address 149.135.x.x. The current document download page has been viewed 124 times.
File size: 112 KB (2 pages).
Privacy: public file




Download original PDF file









Document preview


Lunch

available from 11:30 till 2:30

entree

toasted sourdough, semi dried tomato & basil butter / 2.5pp
savoury tart filled with brie, quince, baby leek, roast pumpkin &
semi dried tomato, nestled on a dressed salad / 16
coconut prawns, spring salad, confit garlic aioli / 16
salt & pepper squid, remoulade salad, chilli lime mayonnaise / 17
grilled king prawn taco, two toasted tortillas,
mango salsa, rustic slaw / 17
smoked salmon, crab & avocado tian, petite salad,
honey & mustard dressing / 18
main

seared fresh atlantic salmon / 28
roast spring vegetables, avocado & cherry tomato salsa

panko crumbed fresh market fish / poa
please see our staff for our fish of the day,
dressed salad and beer battered chips

wagyu beef burger on an artisan brioche bun / 22
baby lettuce, caramelised red onion, tomato relish, crispy bacon,
vintage cheddar, herb mayonnaise & beer battered chips

spiced lentil & chickpea stack / 20
roasted spring vegetables, hummus & tomato relish

grilled chicken tenderloin salad / 23
avocado, roast pumpkin, semi dried tomato,
marinated feta & basil pesto mayonnaise
sides

beer battered chips / 4
sweet potato chips / 6
dressed spring salad / 8
we politely ask that their are no variations or substitutions with our dishes
for allergies or dietary requirements, please notify our waiters

Charcuterie
available from 12 till 3

cheeseboard for two / 36
three chef’s choice cheeses accompanied by
toasted sourdough & wafers, dried fruits, fresh apple & quince paste

charcuterie for two / 34
three chef’s choice cured meats accompanied by
toasted sourdough, chutney, pickles, roast vegetables & olives


charcuterie

cheese

double smoked leg ham

willow grove double brie

premium leg meat cured & seasoned
with a mixture of sweet and savoury
ingredients. naturally wood smoked for
enhanced flavour

mild hungarian salami

the cornerstone brie from gippsland. this
semi-firm brie is made from cow’s milk,
with a smooth and creamy texture.

willow grove vintage cheddar

fine texture beef & pork salami, fully
fermented using traditional methods &
lightly spiced with a touch of garlic.

this black waxed vintage cheddar, aged
for 12 months, exhibits classic cheddar
profiles with it’s slightly crumbly texture
& smooth yet complex after tones.

prosciutto di parma

tarago river shadows of blue

an italian dry cured ham from the emilia
-romagna region. sliced thinly, expect a
salty, nutty & buttery depth of flavour.

a mild blue vein cheese, aged sharing the
stage with p. roqueforti mould & a
number of wild yeasts. A creamy delight
of both flavour and texture.

Snacks
roasted mixed bar nuts / 6
mixed marinated olives / 6
beer battered chips for two with aioli / 9
sweet potato chips for two with chipotle mayonnaise / 9.5
three blue cheese & caramelised onion arancini balls / 7

we politely ask that their are no variations or substitutions with our dishes
for allergies or dietary requirements, please notify our waiters


Lunch & Charc SPRING.pdf - page 1/2
Lunch & Charc SPRING.pdf - page 2/2

Related documents


lunch charc spring
menu web dragged
takeaway spring
wraps pitas ingallinas box lunch portland
wraps pitas ingallina s box lunch seattle
box lunch options


Related keywords