Menues with recommended Wines
Sardines and Prawns grilled with Salsa Verde
Fillet of any fresh Fish and little Potato cubes mixed with Leek and seared Asparagus
Homemade Chocolate Mousse with Straw/Raspberries
Springfield Life from Stone, Pinot Noir from Hamilton Russel or Bouchard F.
Antipasti Plate with Porcini Mushroom, Melanzane, and marinated Fillet
Pork Fillet with creamed Spinach, Truffle Egg and Oyster Mushrooms
Brandycream with Berries
Thelema Chardonnay, Cabernet Ancienne from Springfield
Asparagus with Parmeggiano
grilled Sirloin with Mediterranean Oven Vegatables
Sorbet-Mango, Lemmon, Campari….. with Berries
Thelema Sutherland Sauvignon, Frans Malan from Simonsig
Fettuccine with Porcini mushrooms
grilled Sole with Parsley Potatos and Zucchinspaghetti
Tiramisu
Thelema Sauvignon, Ladybird from Laibach
Tortellini with Sage Butter
seared Tuna with warm Salsa
Profiteroles with Cream
Waterford Sauvignon, Cabernet from Thelema
grilled Prawns with Currycream
Sashimi ( Tuna, Salmon, Cabeljau, Cape Salmon, Steenbras…)
with warm Bean Sprouts and Spiralpotatos
Soufflé with Cranberry Sauce
Neil Ellis Sauvignon, Hannibal from Bouchard Finlayson
Poached Sirloin with Horseradish Cream
white Asperagus, Baby potatoes and Sauce hollandaise
-available from Sept.to end of Nov.-
Yoghurt Terrine with Fruit Pulp
Springfield Special Cuvee, Waterford Cabernet
Fresh Foi Gras with Brioche Dumpling served on a Fruitsauce
Foi Gras marinated in Natural Sweet Wine
French cheeses with Fruits
Sorbet served with rose Champagne
Waterford Natural Sweet, Kanonkop Paul Sauer, Simonsig Rose Brut
