Menu - Winter 2010
Menu Presented for your enjoyment by Chef Sean Thomas Also in the kitchen Jo Vautier Please ask our staff for daily specials. Menu selections are subject to variation according to availability of seasonal ingredients. Kitchen Hours: Midday to 3p.m most days. We cater for all types of functions both at the Red Barn Cellar Door and private venues. Soup of the day made with fresh seasonal ingredients served with ciabatta bread. 10 We recommend Enclosure Chardonnay/Enclosure Pinot 32 Chicken Breast Roulade Tender breast filled with goat's cheese and chives on pea mash. We recommend Enclosure Chardonnay Prosciutto Wrapped Scallops on baked polenta and spinach with a saffron sauce. We recommend Gewurztraminer Entrée: 17 Main: 25 Fish of the day. Market price. We recommend Arneis Dolcetto Braised Rabbit Slow cooked joints of local farmed rabbit with prunes and Box Stallion Dolcetto on a creamy parsnip puree. We recommend Dolcetto Open Pork Pie on Choux flamande (a red cabbage and apple braise) with fried sage leaves. We recommend Red Barn Pinot Noir *Middle Eastern spiced prawn cutlets served on a warm carrot, coriander, cumin & rocket salad with aioli. We recommend Red Barn Chardonnay Entrée: 18 Individual tartlet filled with 180 acre goat's cheese and onion jam served on a bed of shaved beurre bosc pear, caramelised walnuts, blueberries and crisp salad greens dressed with light honey vinaigrette. We recommend Sauvignon Blanc Our Fare Pizza of the day. Check with our staff for today's great toppings served on a crispy base. We recommend Dolcetto From 19 *THESE ITEMS NOT AVAILABLE WITH SET MENU Sides & Salads: Roasted beetroot, goat's cheese, toasted walnuts, rocket and chive salad. 7 Steamed seasonal greens. 7 Garden salad of fresh tomato, cucumber, Spanish onion and our house dressing. 7 Sean's spiced fries with house made garlic aioli. 7.5 Extra bread 2.5 Kids: Pizza of the day 10 / Nachos with cheese 9/ House made beef lasagne and salad 9 / homemade crumbed chicken strips and salad 10 / Chips 5/ Ice-cream with topping. 5 Desserts Tarte Tatin: Traditional French pastry of caramelized apples with Moscato syrup and double cream. 9.5 *Box Stallion dessert tasting plate: Sticky date pudding with caramel sauce; orange, almond and poppy seed with orange blossom Moscato syrup; pear and chocolate crumble with cream and ice cream.* 16 Chocolate Tart with Moscato poached mixed berries and vanilla cream. 9.5 Cheese platter: with tasty Watsonia, creamy Gippsland Brie & rich Tasmanian Blue with quince paste, dried fruit and crackers. 24 We recommend Sweet Harmony Dessert wine with our desserts and it goes particularly well with cheeses. If you want something different try the Moscato for a drier option. Other special desserts available on the day, please ask our staff. |
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