| Tuscan €hicken |
Cvhicken breast topped with tuscan herbs and served on risoni pasta salad with cranberries fresh herbs slithered almonds and drizzled with balsamic |
$29.50 |
.. |
| Breast of Duck |
Served on creamy parsnip puree with bok choy and our chefs tasty duck jus |
$31.50 |
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| Venison Fillet |
Filled with bacon and walnut stuffing drizzled with spicey plum sauce and topped with green beans |
$29.50 |
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| NZL Rack of Lamb |
Herb crusted and served on a bed of roasted root vege with demi glaze and green peas |
$30.50 |
... |
| Rabbit Cacciatore |
Central Otago rabbit braised with bacon mushrooms tomatoes fresh herbs and black olives and served with creamy garlic mash |
$29.50 |
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| Eye Fillet |
Premiun fillet of beef topped with a fields mushroom ontop of creamy potaqto mash and the chefs brandy jus |
$34.90 |
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| Pacific Ribeye |
Ribeye on the bone served with pacific oysters whole prawn creamy garlic sauce and mash |
$33.50 |
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