Mains
|
PENNE CREOLE Chorizo, chicken, prawns, diced tomato, green onions and penne in a medium spiced creamy rose sauce. |
24.5 |
|
|
FISH & CHIPS Beer battered fish, French fries, tartar and chipotle coleslaw. One piece - 17
|
20 |
|
|
VEGETABLE FAJITAS Pan seared peppers and onions, sautéed with cajun spice and fresh lime served ina sizzling skillet. Accompanied with shredded lettuce, tomato, mixed cheese, black beans, flour tortillas, salsa and sour cream. Add Chicken + 6 | Add Prawns + 7 | Add Steak + 9
|
18 |
|
|
DRAGON RICE BOWL Carrots, onions, bell peppers, savoy cabbage, mushrooms, broccoli, baby corn and bean sprouts. Served over rice and finished in our sweet soy sauce. Add Chicken + 6 | Prawns + 7 | Steak + 9 |
19 |
|
|
LINGUINE AL SALMONE Salmon and fresh dill in a cream sauce, tossed with linguine. Served with garlic bread. |
25 | |
|
PEROGIES Boiled and pan seared potato and cheese perogies, sautéed with peppers, onions, and crispy bacon. Topped with sour cream. |
18 |
|
|
CAJUN CHICKEN DINNER Seared cajun chicken thighs on mashed potatoes, topped with creamy cajun sauce. Served with seasonal vegetables and garlic bread. |
24 |
|
|
STEAK SANDWICH a 6oz AAA steak and sautéed garlic mushrooms served open faced on garlic bread with fries and Caesar salad. |
28 |
|