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

(g)

Atlantic Salmon Poached Huon salmon, served with lemon and coriander butter sauce and confit of red onion, chilli and preserved lemon.

34.00

(g)

Pepper Steak Fillet of beef, grilled and served with a sauce of green peppercorns, brandy, onion, garlic, demi-glaze and rich cream.

39.00

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

Spatchcock Confit of young chicken on black rice risotto with limoncello and thyme sauce.

34.00

Roast Garlic and Ricotta Tart Served with grilled portobello, Cafe de Paris butter, roasted cherry truss tomatoes and gazpacho puree.

32.00

(v)

Classic Mains

Steak Olympus Eye fillet of beef with large Gulf prawns and sauced with honey, soy and cabernet glaze.

41.00

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