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Mothers Day

2016

Banting
Baby Marrow Ribbons.
R59

Baby marrow ribbons. Topped with creamy grilled chicken, cashew


nut, basil pesto and coconut. Finished with olives.

Aged T-bone with Parmesan and Pepper


R145
500g of aged T-bone char-grilled and served with sweet potato and
seasonal vegetables. Finished with a delectable parmesan and pepper
sauce.

Recommended Wine: Boekenhoutskloof Syrah: Blackcurrant, cranberry, white pepper


and the typical violets intensity on the nose with tarry undertones.

Braised Karoo Lamb shank


R165

Trio of prawn
R79
A trio of prawns on a slide of avocado mousse with lemon sorbet.
Finished with a spicy bayleave sauce.

Recommended Wine: Plasir De Merle Grand Brut: A foamy mouth feel and yeasty notes
with crisp green apple freshness.

Traditional pumpkin tart


R59

Traditional pumpkin tart topped with cinnamon palm sugar and


citrus glaze.

Recommended Wine: The Beautiful Lady: Typical Gewrztraminer nuances of rose


petals and Turkish delight on the nose with alluring sweet litchi
and pineapple notes.

Calamari and Squid


R68

Braised shank of lamb. Served with herbed mashed sweet potato,


seasonal vegetables and red wine jus.

Fried calamari tubes, salt and pepper squid, tenticals with lemon,
pink salt, black corn pepper and parmesan. Finished with a spicy
tomato base herb sauce.

Veget arian-Vegan

Main Course

Recommended Wine: Jacobsdal Pinotage: Purple edges, bouquet of abundance of


prunes, plums and cherries with subtle wood spice aromas,
palate of succulent fruit with strong tannic finish.

Pine nut Pesto Pasta (Vegan & Vegetarian)


R82
Home-made egg pasta with basil pesto, pine nut, cocktail tomato and
rocket. Finished with aged parmesan and black pepper.
Recommended Wine: Boekenhoutskloof Syrah: Blackcurrant, cranberry, white pepper
and the typical violets intensity on the nose with tarry undertones.

Butter bean and coconut curry


(Vegan & Vegetarian)
R85
Butter bean, coconut milk, cinnamon, tumeric and marsala mix.
Served with saffron basmati rice and coriander.
Recommended Wine: Jacobsdal Pinotage: Purple edges, bouquet of abundance of
prunes, plums and cherries with subtle wood spice aromas,
palate of succulent fruit with strong tannic finish.

Salads

Recommended Wine: Blend of Muscat Ottonel, Muscat dFrontignan and Shiraz. Semi
sweet with delicate fruity muscat flavours and floral
undertones, underpinned with a hint of spice.

Past a

We make our own fresh egg pasta

Beetroot linguini
R82

Home-made pasta infused with beetroot, tossed in a creamy basil


pesto with chicken strips and avocado puree.

Recommended Wine: Uitkyk: Citrus rind and marmalade can be found on both the
nose and palate, which is rich and creamy with toasty vanilla flavours.

Butternut, sundried tomato and feta


ravioli
R80
Home-made ravioli with a black pepper, pinotage, fermented blue
cheese and moutarde bchamel.

Recommended Wine: Jakkalsvlei Coffee Pinotage: Oak-matured with dark berry fruit
and roasted coffee bean flavours, smokey spicy palate.

Grilled Chicken Caesar Salad


R78

lamb Bolognaise
R79

Grilled chicken breast, garlic crouton, crispy bacon on a bed of fresh


lettuce with parmesan. Finished with a Caesar dressing.

Traditional Bocce family ground lamb, with Romesco sauce and a


few secret spices and herbs on a bed of fresh
spaghetti. Finished with parmesan.

Add: Anchovy R9

Olive Marinated Chicken and Halloumi


Salad
R82
Olive-marinated sweet chilli chicken strips with fried halloumi, pepper
dews, cashew nuts, green figs and mixed garden greens. Finished with
a fig and cherry sauce.

Biltong, Camembert and Strawberry salad


R85

South African biltong, on a bed of fresh lettuce, rocket, camembert,


strawberries and almonds. Drizzled with a strawberry vinaigrette.

St art ers
Wild Mushroom and Halloumi R70

A seasonal of wild mushroom, fried halloumi cheese with strawberry


salsa and Cape green fig. Finished with mushroom preserve.

Recommended Wine: Uitkyk: Citrus rind and marmalade can be found on both the
nose and palate, which is rich and creamy with toasty vanilla flavours.

Recommended Wine: Alto Rouge: A full-bodied wine with appealing blackberry


flavours followed with tobacco, chocolate, toast and vanilla oak.

Fish
Butter & Basil Prawns
R195

10 Prawns tossed with butter, basil, garlic, white wine and dhaniya.
Served with seasonal vegetables and potatoes.

Recommended Wine: A just off-dry, blend of Chardonnay and Pinot Noir shows elegant
fruit underlined by firm acidity an abundance of zesty fruit
- most notably white peach, lychee and red fruit.

Kingklip
R159
South African Kingklip fillet pan fried in butter and fresh herbs, served
with herb mash and seasonal vegetables. Finished with a garlic lemon
butter sauce.
Recommended Wine: Neethlingshof Unwooded Chardonnay, The colour of this wine is
clear green with flashesof gold. It has a fresh, vibrant with
rich layers of fruit and crisp and lingering aftertaste.

Scottish Salmon
R168

Mature Rump and Black Pepper sauce


R145

Fresh A-grade Scottish Salmon with baby potato and seasonal vegetables. Finished with your choice of a cream orange and sweet chili
or herb hollandaise sauce. This prime cut of salmon is best served
medium to medium rare.

300g of grilled beef rump, served with roasted baby potato and a
seasonal vegetables. Finished with black pepper sauce.

Recommended Wine with hollandaise Sauce: Spier-Lightly wooded Chardonnay, rich and
ripe with some light oak treatment. Elegant with citrus, butter and well integrated oak
flavours.
Recommended Wine with cream, orange and sweet chili sauce: Tokara Sav/Blanc Tight,
grassy nose. Varietal, fresh and clean. Nice capsicum notes, fresh acidity. Elegant, long and
delicious.

Poultry
Spicy Chicken on the Bone
R110
Flame grilled chicken thigh and drum stick marinated in chilli and
prego sauce. Served with potato wedges and side salad.

Recommended Wine: Durbanville Hills Merlot Ros: Inviting pomegranate colour. Refreshing and light-bodied wine with fresh summer berries on the
palate.

Chicken supreme
R113
Grilled chicken fillet with aubergine, mushroom, baby onion with
saffron rice and seasonal vegetables. Finished with red wine jus.

Recommended Wine: Jakkalsvlei; Muscadel and Pinotage Unique Blend: Fragrant, Playful,
Fresh and Fun. A refreshing wine with strawberry and plum
fruit flavours.

Meat
Oxtail and Mushroom
R135
Slow cooked oxtail in red wine and fresh herbs. Served on a bed of
samp and seasonal vegetables.

Recommended Wine: Jakkalsvlei Coffee: Oak matured with dark berry fruit and roasted
coffee bean flavours and a smokey, spicy palate.

Stephnies Famous Grilled Fillet with Bone


Marrow
R159
250g beef fillet topped with red wine jus and mushroom sauce. Served
with baby potatos, seasonal vegetables and a bone marrow.

Recommended Wine: Meerlust Merlot: Youthful purple colour with a ruby rim. Intense
dark fruit on the nose, mulberry and damson plum with hints of dark chocolate and spice.

Recommended Wine: Neetlinghof Malbee: A dark ruby colour, floral and violet fragrances
interwoven with oak and spices finished
with dark chocolate plum and berry flavours supported by soft tannins.

Aged T-bone with Parmesan and Pepper


R145
500g of aged T-bone char-grilled and served with baby potato and
seasonal vegetables. Finished with a delectable parmesan and pepper
sauce.

Recommended Wine: Boekenhoutskloof Syrah: Blackcurrant, cranberry, white pepper and


the typical violets intensity on the nose with tarry undertones.

Braised Karoo Lamb shank


R165
Braised shank of lamb. Served with herbed mashed potato, seasonal
vegetables and red wine jus.

Recommended Wine: Jacobsdal Pinotage: Purple edges, bouquet of abundance of prunes,


plums and cherries with subtle wood spice aromas,
palate of succulent fruit with strong tannic finish.

Karoo Lamb Chops


R155
400g flame grilled Karoo lamb chops, served with baby potato and
seasonal vegetables. Finished with a red wine and mint jus.

Recommended Wine: Fleur de Cap Unfiltered: This robust wine is deep ruby in colour with
a bright hue. Concentrated plum and blackberry fruit with
hints of bell pepper dominate on the nose.

ribs (beef or pork)


R145
A grade beef or pork ribs marinated in aged sherry and ten spices.
Flame grilled with a pimento base. Served with seasonal vegetables and
potatoes. Finished with crispy onions.
Recommended Wine: Plaisir De Merle Grand Brut: Crisp green apple freshness imparted
by the chardonnay and the pinot noir.

Desserts
The Famous Orange and Chocolate Crme
BRLE
R49
Egg custard infused with orange zest and 90% Valhore chocolate.
Finished with candied Sugar.
Recommended Wine: De Kranz Pink Port.

The Vercelli Stuffed Fillet


R159

250g beef fillet stuffed with feta, sundried tomato and olives. Served
with seasonal vegetables basil mashed potato and balsamic jus.

Recommended Wine: Beyerskloof: Strong plum flavours with velvety tannis.


Well structured, yet elegant and soft, medium-bodied with a fresh and superbly balanced
finish.

Tuscanys Trio Fillet


R159
250g medallions of fillet topped with a red wine jus, bacon and wild
mushroom sauce. Served with roasted baby potato and seasonal vegetables.
Recommended Wine: Jakkalsvlei Coffee Pinotage: Oak matured with dark berry fruit and
roasted coffee bean flavours with a smoky spicy palate.

Aged Rib-eye with Truffled butter


R148
300g char-grilled beef rib-eye, served with baby potato and vegetables.
Finished with a melange of truffle oil and butter.
Recommended Wine: Rupert and Rothchild Classique: A blend of Merlot and Cabernet
Sauvignon, with raspberry aromas, blueberry flavours, roasted
pine nuts and a dark chocolate aftertaste.

Stephnies Malva pudding


R49
Served with vanilla crme anglaise and cinnamon ice cream.
Recommended Wine: Neethlingshof Maria.

Milk Tart
R49
Traditional milk tart with cinnamon ice cream.
Recommended Wine: De Kranz Pink Port.

LE BOULANGER
r35/sLICE
Selection of freshly baked cakes.

ICE CREAM & CHOCOLATE SAUCE


R49

Vanilla pod ice-cream served with Belgian chocolate sauce.

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