Mains - Lenzerheide Restaurant

Mains

Venison Pan fried medallions of Onkaparinga Valley Venison with button, shitake and enoki mushrooms. Finished with a sweet soy and cabernet glaze.

39.00

Linguini Artichoke hearts, honey roasted butternut pumpkin, semi-sundried tomatoes, ricotta, pine nuts and spinach. Lloyd Brothers’ extra virgin olive oil and pesto.

30.00

(v)

Barramundi Pan fried fillet on butter bean mash, rocket, macadamias, Kalamata and Sevillano olives with salsa verde.

34.00

Lamb Roasted four point rack of lamb on celeriac and sage cream puree. Finished with Pinot Noir reduction.

39.00

Pork Grilled tenderloin of pork, filled with a farce of chicken and fennel. Sauce of juniper berries, gin and rich cream, topped with crisp pancetta and watercress.

38.00

Risotto Roasted walnuts, Swiss brown mushrooms, fennel and Woodside chèvre. (Allow 20 minutes).

28.00

(v,g)

Classic Mains

Chateaubriand (for one) Roasted beef tenderloin served with grilled herb tomato, bordelaise and hollandaise sauce.

38.00

Duckling a L’Orange Half Muscovy duckling, roasted twice, finished with a Grand Marnier and Valencia demi-glaze.

38.00

Emmentaler Poulet Chicken breast filled with Swiss cheese, crumbed and pan fried, served with hollandaise sauce.

34.00