NEW BJC MENU OCTOBER 2013 Entrees Lamb Koftas Mint yoghurt, cucumber, whipped Fetta (GF)(HC) 12.0 Thai BBQ Chicken Skewers Salted peanuts, coriander, fried shallots & chilli and lime sauce. 12.0 Crostini Cured Spanish ham, balsamic onions, parsley and Persian fetta 12.0 Mains Fish of The day with Tomato & mozzarella Basil salad, burratta, Italian breadcrumbs & Aged balsamic 28.0 300 GRAM WAGYU RUMP with rosemary chat potatoes green pea puree and peppercorn sauce 30.0 PRESERVED LEMON CHICKEN CEASAR SALAD with shaved parmesan, bacon lardoons and ranch dressing 24.0 Pink pepper rubbed lamb cutlets with mushroom duxelle, cauliflower puree toasted hazelnut frisee salad and aged balsamic 26.0 EGGPLANT PARMAGIANNA with roasted tomato and basil sauce petite rocket salad and salsa Verde 22.0 (V) SEARED PORK fillet & chilli Glass noodles, sweet onion & chilli dressing, coriander & bean shoot 26.0 TO FINISH SELECTION OF GOURMET CAKES served with country cream and berry compote 10.0 GOURMET CHEESE PLATE with dried fruit, quince paste and a selection of crisps 16.0
Posted on: Wed, 02 Oct 2013 03:28:26 +0000
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