Dinner Menu Summer 2011
StartersStarters
Bread and Dips 8 A mixture of artisan bread with dukkah, pesto and olive oil (serves one)
Prawn Cocktail 16 A throw back from the 80s with a modern twist
Paua Beignets 18 Battered paua bites with a mesclun salad and sauce gribiche
Seafood Chowder 16 Traditional chowder with fresh poached seafood and ciabatta
MainsMains
Duck, Rocket and Pomegranate Salad 18 Duck terrine with a salad of rocket and pomegranate berries on croutons with a balsamic glaze
Beer Battered Fish and Chips 24 Large serving of fresh battered fi sh with salad and fries and Quay sauce tartare
Free Range Chicken Supreme 27.50 Chicken breast stuffed with cream cheese spinach and cashew nuts with crispy agria potato
and a tomato and capsicum couli
Prawn and Lemon Risotto 18.50
Traditional risotto with shaved parmesan and a macadamia pesto
Aged Angus Rib Eye 30
300g of Aberdeen Angus with sautéed garlic potatoes and sauce béarnaise
Char Grilled Vegetable and Tomato Parpedelle 16.50
Parpedelle style pasta with a char grilled vegetable, tomato and extra virgin olive sauce and parmesan cheese
Lamb Rump 29 Roasted lamb rump heart, with a sweet potato and dijon puree with a
rosemary demi and mint infused extra virgin olive oil
All mains come with a free side
SidesSides
House salad 6.50
Shoe string fries and aioli 5
Char grilled vegetables with rosemary and Maldon salt 8.50
Asparagus and hollandaise 8
Roasted portobello mushroom with parmesan and olive oil 8.50
Desserts Desserts
Strawberry and cream mille fuille with Hersheys chocolate sauce 15
Gluten free chocolate brownie with a blueberry compote and chantilly cream 15
White chocolate brule with biscotti and poached mandarin 15
Pear and vanilla crumble with sauce anglaise and vanilla bean ice cream 15
THE QUAY LICENSED CAFE & RESTAURANT 22 Pohutukawa Avenue, Ohope Phone: 07 312 4675
Website: www.thequaycafe.co.nz