WineFood McLaren Vale

                     

                     

 Winefood menu sample 1 2012

  The menu is composed by the season & conducted by Winefood McLaren Vale

winefood single pate’

Smoked trout or venison pate or Goat curt pate with olives & winefood BREADzel                                            10

Vineyard platter                                                                                                          served 2 to 4                 25

Smoked trout,- venison pate’ &  Goat curt pate’, our olives and olive oil, Willunga almond

Dukkah, lavosh & winefood BREADzel

Lloyd Brother tasting plate                                                                                       served 2 to 4                 35

Paella slice, citrus prawns & LB tomato-olive pesto, lamb tartello & LB Kalamata mustard,

Ricotta spinach tartello, Chevre, roasted vegetable & LB tomato chutney, olives & winefood BREADzel

Entree

                                                                                                                                    opening price all           15

Fleurieu ricotta vineyard tartello margarita roasted vegetable, olives & drunken grapes, tomato chutney

Verjus cevice of salmon & scallops, avocado kipfler & artichoke salad, lemon dill crème farce, buckwheat brioche

Venison prosciutto, Shiraz aspic, shaved daikon &pickled heirloom carrot’s winefood BREADzel

Spring pea and artichoke soup, salmon & wakame quenelles, nimkis mille feuille

Mains                                                                                                                          opening price all           25

Mt. Compass venison Shiraz ragout, cavalo nero, chanterelle-leek Tartello & venison prosciutto

Poularde & rocket walnut farce, tarragon beurre blanc, heirloom carrots, savojarde potatoes

Rabbit red wine cassoulet & braised butter milk rabbit, broad beans, Roma tomatoes, spinach tartello

Fish of the day: Kingfish chuleta de pescado , sweet capsicum-citrus coulis & lemon thyme , tomato, spinach & Spanish onions , paella tartello

Beef filet, sirloin, lamb and pork filet are occasional as special on the menu

Winefood feast                                                                                                                                       40 p.p.

all mains to share, served as “menu flight”  first serve is fish of the day, salad and Winefood BREADzel, olives and condiments followed by Venison, Poularde and Rabbit and  side dishes

Dessert                                                                                                                       opening price all           10

Chardonnay cheesecake brûlée, Citrus & chardonnay Bavarois, lavender honey & verjus syrup

Salted caramel tart, Chocolate & orange blossom crepe, white grape syrup semi fredo

Port wine & dark chocolate frangipane, vanilla been & almond mousse, Shiraz rose’ & rosemary jelly