| 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.
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