We are offering a more simplified menu for 2010,

keeping some of the old favourites and introducing more options on our daily specials board.

  Please come in and experience our new menu, with suggestions featured below.

 

 

 

 

 MENU WINTER 2010

SERVED DAILY FROM 11AM

BREADS

Garlic Bread     4.9

Sourdough bread toasted with garlic butter

Sourdough     6.9

Served warm with oil, balsamic vinegar, butter, sea salt and cracked black pepper

Pesto and cheese bread     5.9

Sourdough bread topped with homemade pesto, mozzarella cheese and grilled

Tasting Platter     15.9

The above sourdough cob accompanied by salami, cheeses, pickled onions olives and home made pesto dip

(vegetarian option available)

 

SNACKS AND STARTERS

Pumpkin and Sweet Potato Soup (v)     6.9

Made with pumpkin, sweet potato, onion, garlic and potato served with buttered sourdough

Calamari     19.9

Calamari marinated in garlic oil, preserved lemon and seeded mustard seared and served

on a Greek salad topped with aioli and lemon

Moroccan chicken Salad      18.9

A mixed salad of spiced chickpeas, roast pumpkin and sesame crumbed chicken tenders

with a hommous and lemon dressing

Pumpkin and Pesto Pizza (v)     13.9

A combination of pumpkin, Fetta and mozzarella layers on a pesto pizza base, finished with rocquet salad

Salami Pizza     13.9

A tasty combination of salami, red onion, semi dried tomatoes and cheese on a home made pizza base

Bowl of Vegetables (v)     6.9

Bowl of Seasonal Vegetables with Creamy Mash

Fries     6.9

Bowl of Fries with Tomato Sauce

Fat chips     6.9

Served with sour cream and Tomato Sauce

Mixed Garden Salad     6.9

Dressed with Balsamic Vinegar and Olive Oil

MAIN COURSE

Chicken Supreme     Main 24.9

Crumbed chicken breast filled with herbed cream cheese served atop a pea and leek risotto with capsicum sauce

Beef, bacon and beer Pie     16.9

Homemade steak pie cooked with potatoes, bacon and beer and served with fat chips

Duck Pie      24.9

Duck and wild mushroom pie flavoured with cranberry and seeded mustard served with green peas and mash

Fish ‘n’ Chips     19.9

Fish fillets in beer batter with fat chips and homemade tartare and salad

or just good old fashioned Fish and Chips     16.9

with tartare and lemon

Eye Fillet Steak  Entree 20.9 Main 29.9

Eye fillet steak served on creamy mashed potatoes with mushrooms, spinach and red wine jus

            Chicken Parmigiana       24.9

Crumbed chicken breast fillet topped with cheese, Napolitane sauce and shaved ham, served with fries and salad

Roast Pork Belly     Entree 17.9   Main     24.9

Slow roasted pork belly served atop potato , with wilted rocquet, chilli jam and jus

Vegetarian curry     Entree 17.9   Main 24.9

Vegetable, lentil and chickpea curry with cous cous, mango chutney and pappadums

 

 

DESSERTS     all 9.9

Chocolate parfait

 Layers of Baileys chocolate ice cream and hazelnut meringue parfait served with berry coulis

Lemon Meringe Pie

Almond pastry case filled with lemon curd topped with Italian meringue, served warm with cream and ice cream 

Sticky toffee pudding

Date and toffee pudding served warm with vanilla ice cream and hot caramel sauce

Chocolate Pudding

Steamed chocolate pudding served with hot chocolate fudge, cream and ice cream

Sundae St honore

Layers of custard filled profiteroles, chocolate fudge and vanilla ice cream topped with toffee and toasted almonds 

 

  KIDS MENU 2010

SAVORY 7

Fish'n' chips served with tomato sauce

Nuggets 'n' chips with tomato sauce

Kid's nacho with bolognaise sauce and cheese

Roast pork with mash and vegies

Spaghetti bolognaise

Pasta with butter and cheese 

SWEET 4

Ice cream sundae with hot chocolate or caramel fudge

Vanilla ice cream with rocky road

DRINKS 1.5

Kid's soft drink

Kid's juice

Mini hot chocolate

Our daily "specials" also offer seasonal choices

 

 

2010 mid-week seniors lunches - group booking 10 or more 

at the Pig

A choice of two dishes - main and dessert

an example follows

 

Homemade pie served with crusty bread

Fried fish, chips and salad

Roast belly of pork served with pork gravy on creamy mash with steamed vegetables

Chicken schnitzel served with fries and vegs

Traditional Caesar salad

 

Devonshire tea

Apple crumble and cream

Sticky toffee pudding

 

All finished with tea or Vittoria coffee

Only $20

WINE LIST 2010

SPARKLING

Willowglen Sparkling – Glass 5    Bottle 18.5

Emeri Sparkling Pinot Grigio –   Bottle 21

Sparkling  – Glass  6.5 piccolo

   Pink Moscato - Glass - 6.5 piccolo

WHITE WINE

490m Semillon Sauv. Blanc. Vic - Glass 7.5     Bottle 27.5

Leaping lizard Sem. Sauv Blanc WA – Glass 7    Bottle 25

Pertaringa Scarecrow Sauvignon Blanc S.A – Glass 9    Bottle 32

Willowglen Sem. Sauvignon Blanc Vic - Glass 5    Bottle 18.5

Taylor Ferguson Chardonnay – Glass 6    Bottle 21

Hugo unwooded Chardonnay – Glass 7    Bottle 25

Taylor Ferguson Sauv Blanc NZ  – Glass 6    Bottle 21

Willowglen Semillon Chardonnay - Glass 5     Bottle 18.5

490m Frizzante - Glass 7.5     Bottle 27.5

Zontes Footstep Pinot Grigio – glass 8    Bottle 30

Zontes Footstep Verdehlo – Glass 8    Bottle 30

Zilzie Moscato – Glass 6    Bottle 21

Three Tales Sauv Blanc NZ – Glass 7.5    Bottle 27.5

Fruity Lexia - Glass 5    Bottle 18.5

Willowglen Riesling – Glass 5    Bottle 18.5

RED WINE

Taylor Ferguson Pinot Noir Y. Valley - Glass 6    Bottle 21

Windy Peak Pinot Noir Y.V - Glass 7    Bottle 25

Willowglen Shiraz Cabernet - Glass 5     Bottle 18.5

490m Cabernet Merlot Y.V – Glass 7.5    Bottle 27.5

Leaping Lizard Cabernet Merlot Marg River – Glass 7    Bottle 25

Taylor Ferguson Merlot – Glass 6    Bottle 21

Windy Peak Shiraz Y.V – Glass 7    Bottle 25

Taylor Ferguson Merlot – Glass 6    Bottle 21

Leaping Lizard Shiraz – Glass 7    Bottle 25

Beresford Shiraz – Glass 11    Bottle 40

Zilzie Cabernet Sauvignon – Glass 7    Bottle 25

Zilzie Merlot - Glass 7     Bottle 25

The Hedonist Shiraz 2006 SA - Glass 9     Bottle 32

You are welcome to bring a bottle of wine however we do charge 5 dollars corkage

DRAUGHT BEERS

POT 4    PINT 7

Hobgoblin Ale (England)

Newcastle Brown Ale (England)

Old Speckled Hen (England)

Kilkenny (Ireland)

Guinness Stout (Ireland)

Becks (Germany)

Stella Artois (Belgium)

James Squire Amber Ale (Australia)

James Squire Golden Ale (Australia)

White Rabbit Dark Ale (Australia)

Little Creatures Pale Ale (Australia)

Little Creatures Bright Ale (Australia)

Pipsqueak Cider (Australia)

BOTTLED BEERS

5.5 each

Heinekin  (Holland)

Corona  (Mexico)

Carlsberg  (Denmark)

Crown Lager  (Victoria)

Cascade Premium  (Tasmania)

Boags Premium  (Tasmania)

Budweiser (American)

BOTTLED BEER AND LIGHT BEER

4.5 EACH

Carlton Cold  (Victoria)

Victoria Bitter (Victoria)

Carlton Draught (Victoria)

Boags Premium Light (Tasmania)

Boags Classic Blonde Low Carb (Tasmania)

Cascade Premium Light (Tasmania)

Hahn Premium Light (New South Wales)

CIDERS

Strongbow 6.5

Napoleone & Co Classic Cider (Mountain Goat Brewery) Vic 6.5

Magners - 10

&

Mulled wine

(blend of warmed wines, port, juice & spices )     6 glass