special


HOMEMADE SPECIALS
for the week of 5/8 to 5/14

Appetizers

Pale Ale Steamed Mussels $9.99
2 dozen P.E.I mussels steamed in Sam Smiths pale ale with Chorizo sausage, garlic tomatoes and fresh herbs served with warm crusty bread.

Baked Brie $8.99
Small whole wheel of mild French brie baked until soft and creamy topped with seasonal fruit compote and served with mini toast rounds. This is a great appetizer to share among friends.


Entrees
BBQ Chicken $12.99
Half roast chicken coated with a special blend of spices and basted in our home made BBQ sauce served over a bed of Cheddar mash potato and sweet corn.

Lamb Dopiaza (Hot) $11.99
Dark blend of herbs and spices mixed over a ginger and pepper base which delivers a fiery kick. Served over a bed of basmati rice and naan bread.

Mushroom and Spinach Korma (Mild) $9.99
Mushrooms, garlic, and spinach cooked in a mild sweet and creamy sauce, served with basmati rice and naan bread.

Shrimp Linguine Alfredo $10.49
Six large shrimp cooked in a delicious cheesy Alfredo sauce and served over a bed of linguine. This dish is also served with garlic toasts.

Chili Con Carne (Medium) $10.99
This recipe was originally taken from Spanish cuisine, the translation of ‘Chili Con Carne’ is ‘meat with peppers’. This was adapted to the American taste by the Texans’ to create this very popular Spanish/American dish. Served on a bed of Basmati rice with a side of sour cream.

Liverpool Street $6.49
Bacon, blue cheese and homemade cranberry sauce, served on a crusty baguette with potato chips.

The Westminster $6.99
Chorizo sausage links caramelized red onions spinach and Swiss cheese served with potato chips.

Cheesy Vegetable Pasty $10.99
Root vegetables blended in a creamy vintage cheddar sauce then baked in a puff pastry shell. Served with your choice of salad.

Homemade Desserts
Red Berry and Nutella Crepe $5.99
Strawberries, raspberries and blueberries with chocolatey Nutella folded in a light crepe with ice cream.

Chocolate Caramel and Hazelnut Tart $5.99
Shortbread crust with a toasted hazelnut and baked caramel filling topped with a bittersweet chocolate ganache.




We hope that you enjoy this week’s selection of specials. We would like you to know that we use daily deliveries of fresh local ingredients from the public market where ever possible to make them. Cheers and enjoy. Chef Tim, Chef Andy, Chef Jules.