We are changing our A la Carte menu
The Cape Milner
16/07/2007
STARTERS
MUSSEL AND CLAM CHOWDER SCENTED WITH SAFFRON AND TOPPED WITH A GARLIC CROUTE
R58
CONSOMMÉ OF BABY CHICKEN SERVED WITH WATER CHESTNUT AND CHICKEN TORTELINI
R48
OXTAIL RAVIOLI SERVED WITH ROCKET AND PARMESAN
R45
PEARL ONION AND TOMATO TART SERVED WITH BABY LEAVES
R36
SALAD
AUBERGINE AND MOZZARELLA SALAD PERFUMED WITH BASIL PESTO
R35
NO.2 WARM NICOISE SALAD WITH TUNA MAYO, FINE BEANS, BABY POTATO AND BOILED EGGS, WHOLE GRAIN MUSTARD DRESSING
R45
MAINS
POULTRY AND MEAT
CAPE MALAY CHICKEN AND PRAWN CURRY SERVED WITH CILANTRO RICE AND SAMBALS
R85
THAI SPICED DUCK BREAST WITH SAUTEED TSATSOI,
STIR- FRIED VEGETABLES ON WASABI MASH POTATO, COINTREAU JUS
R115
SLOW ROAST LAMB SHANK WITH TOMATO BRAISED NEW POTATOES AND ROOT VEGETABLES, INFUSED WITH MINTED JUS.
R105
OSTRICH BOBOTIE ACCOMPANIED BY BASMATI RICE, DRIED FRUIT COMPOTE AND A CRANBERRY JUS
R115
PEPPERED SPRINGBOK LOIN WITH HONEY GLAZED VEGETABLES AND BABY SPINACH SERVED ON SWEET POTATO ROSTI, CASSIS- JUS.
R120
GRILLED BEEF RIBEYE ON POTATO FONDANT, DRIZZLED WITH PORT WINE JUS
R105
FISH AND SEAFOOD
ALMOND CORIANDER CRUSTED KINGKLIP SERVED ON COS LETTUCE, POTATO AU GRATIN WITH RED CAVIAR & DILL SAUCE
R98
PERI-PERI PRAWNS SERVED WITH BUTTERNUT RISOTTO AND A SAFFRON INFUSED CHARDONNAY SAUCE
SQ
PASTA AND VEGETARIAN
CHICKEN FETTUCINI WITH PORCINI MUSHROOMS AND BACON
SIMMERED IN SAUCE BLANC WITH A HINT OF PARSLEY OIL
R78
RISOTTO SERVED WITH OLIVES, SUNDRIED TOMATO AND CRISP PARMESAN CHEESE
R68
VEGETABLE CURRY WUTH CORIANDER BASMATI RICE AND ASSORTED PICKLES
R80
DESSERT
ASSIETTE AU CHOCOLATE WITH WHITE CHOCOLATE FONDANT, CHOCOLATE PUDDING AND CHOCOLATE ICE CREAM
R42
NO 2 BRÛLÉE SERVED WITH BISCOTTI
R32
STEAMED FRUIT PUDDING WITH VANILLA POD ICE CREAM, AMARULA ANGLAISE
R32
APPLE STRUDEL WITH ORANGE SORBET
R29
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