Azure Summer 2007-2008
Content
STARTERS
Grilled Tomato and Bell Pepper Gazpacho Cucumber, smoked Paprika, Cumin, extra virgin Olive oil and Garlic; topped with Thyme Crème Fraîche 50 Home-Made Chicken Noodle Soup Delicious farm Chicken, Carrot and Celery Broth with Noodles and a Chicken Bobotie Pie on the side 50 Grilled Eggplant Caprese Salad Grilled Eggplant slices with plum Tomatoes, Buffalo Mozzarella, Basil Pesto, Balsamic reduction and fresh Coriander “V” 60 Azure Salad Crisp mixed baby Herb leaves with Feta, Rosa Tomatoes, Peppers, Green Olives and “Le Cirques” Dressing 45 12 Apostles Caesar Salad Cos Lettuce coated in Caesar dressing with herbed Croûtons and Pecorino Cheese shavings in a Crisp Parmesan ring Basic 50 Warm Barbecue Chicken tenderloins 60 Tandoori Prawns 86 Mediterranean grilled Vegetables 55 Crayfish and Prawn Cocktail Served in a martini glass with fresh Rocket, Avocado slices, Lemon segments and Onion Sprouts 135 Freshly Shucked Oysters 6 Large local Oysters served on crushed ice with a Chilli Mojito shot, Tabasco Sauce, fresh Lime wedges and black Pepper 128 Norwegian Smoked Salmon Served with Cape Seed Loaf slices, chopped Onions, Capers and fragrant Lime-Creamed Horseradish 75 Creamed Mushrooms Sautéed Shiitake Mushrooms, Oyster Mushrooms and Button Mushrooms with fresh Chives and Shallots. Dressed with Oregano Cream reduction served in a grilled Portabella Mushroom “V” 60 Smoked Springbok Carpaccio With Summer Salad leaves tossed in Coriander Pesto, roasted tricolor Peppers, Garlic Crostini and Pecorino shavings 75 Grilled Asparagus Served with Salmon Gravadlax, Sauce Girondine and fresh Alfalfa Bean Sprouts 75 West Coast Mussels Simmered in a creamy Shallot and Pernod Sauce, accompanied by a traditional Sourdough Roll and fresh Fennel 65 “V” “V”
“V” “V”
MAIN COURSES
SEAFOOD
Grilled Seafood Platter – (Serves 2) West Coast Crayfish (500gm), LM Prawns (350gm), Medium Mozambican Langoustines (350gm), Line Fish of the day (2 x 110gm), Grilled baby Calamari tubes (300gm), West Coast Mussels (150gm), Potato Wedges, Spicy Basmati Rice, side Green Salad, home-made Piri-Piri Sauce, Garlic Butter Sauce and Lemon Butter Sauce 895 Oven Roasted Fish of the Day Seasoned with Maldon Sea Salt and Black Pepper, set on Spinach and Ricotta Panzarotti with a grilled Vegetable skewer; accompanied by delicious chunky Prawn-Tomato Sauce 135 Seafood Espetada A combination of Langoustines (3), LM King Prawns (3) and Kingklip on a large metal skewer; grilled on the open flame and served with Spicy Basmati Rice, side Green Salad, home-made Piri-Piri Sauce, Garlic Butter Sauce and Lemon Butter Sauce, Portuguese Roll and grilled Lemon Cheeks 235 West Coast Sole Pan Fried and served with Buttered New Potatoes, sautéed baby Vegetables and Béarnaise Sauce 115
MEAT AND GAME
Char-grilled Beef Fillet Served with Creamy Blue Cheese and Potato Puree, crisp pan fried Vegetables and Sauce Choron 140 Oven Roasted Lamb Rump Served on Masala spiced Ratatouille with Tagliatelle and home-made Tzatziki on the side 135 Pan Fried Springbok Medallions Accompanied by Sweet Potato Dauphinois, sautéed Red Baby Spinach and velvety Cape Country Mustard Sauce 135 Pork and Chorizo Potjie Cooked with Black Eye Beans, Paprika and Tomatoes; served with Aniseed and Cinnamon steamed Rice 105
POULTRY
Cape Malay Chicken Tenderloin Curry Cooked with Onions, Garlic, Fresh Ginger, Chilli and homemade Curry Powder, served with spiced steamed Basmati Rice, Tomato Chutney, Toasted Coconut shavings, Pineapple-chilli Sambal and a folded Poppadum 115 Slow Roasted Duck Half a Duck served with Potato Fondantes, sautéed baby Vegetables and Caramelized Citrus Reduction 130 LM Style Piri-Piri Chicken Supremé Flame grilled and served with Peppadew Risotto, Lemon-Thyme Butter Sauce, home-made Piri-Piri Sauce and a Green Salad 105
VEGETARIAN
Asian Antipasti Brinjal and Asparagus rolls with Black Sesame seeds and Paw-Paw relish; Stir-fried sugar snap Peas and Bean Sprouts with Chinese noodles and Soy Sauce; Piquant Tempura Tofu skewers with Sweet and Sour dipping Sauce; 95 Roasted Vegetable Gnocchi Potato Gnocchi with Mediterranean style roasted Vegetables, slow roasted Tomato and Oregano Sauce and grated Pecorino Cheese on the side 95
PLAIN GRILLS
All Plain Grills are served with Roasted Potato Wedges, Mixed Salad and a Sauce of your choice Beef Fillet Springbok Loin Lamb Rump Fresh Fish of the Day Crayfish (500gm) 8 ‘LM’ King Prawns 140 135 135 130 385 185
SAUCES
Home-Made Piri-Piri Garlic Butter Lemon Butter Sauce Béarnaise Sauce Choron Prawn Tomato Sauce Creamy Cape Country Mustard Sweet and Sour Sauce Lemon Thyme Butter Trio of Peppercorn Sauce Mushroom Sauce Caramelized Citrus Reduction 10 (Per Sauce if not part of a Plain Grill)
SIDE ORDERS
Spicy Basmati Rice Spring Onion mashed Potato Grilled Vegetable skewers Steamed Basmati Rice Green Salad Creamed Spinach French Fries with Chilli Mayonnaise Spinach and Ricotta Panzarotti Potato Wedges Sautéed Baby Vegetables Buttered New Potatoes Crisp fine Beans Blue Cheese and Potato Puree Masala Spiced Ratatouille Potato Fondantes Aniseed Steamed Rice 15 (Per Side Order)
DESSERTS
Bea’s Cheesecake New York style baked Cheesecake with Apricot sorbet and fresh summer Berries 55 Cappuccino Crème Brûlée Served with dark Chocolate Sorbet and Pistachio Sable Biscuit 50 Summer Fruit Plate Served with Berries, Greek Yoghurt, Fynbos Honey, and Lemon Sorbet 55 Chocolate Indulgence Milk Chocolate Bavarois with a soft dark Chocolate cookie, Chocolate Fudge Sauce and White Chocolate Ice cream 55 Layered Strawberry Tiramisu Tower Served with pink Champagne Sorbet and fresh Mint 50 Homemade Trio of Ice-cream Served with a Malibu macerated Tropical Fruit skewer (Ice-cream flavours change daily) 40 12A Baked Alaska Made with Honeycomb Ice-cream served with a tropical Fruit Salsa 55 Quartet of Desserts (Four of the best) Bea’s Cheesecake, 12A baked Alaska, Cappuccino Crème Brûlée; Summer Fruit selection 65 Cheese Plate Brie, Blue, Goats cheese and Mature Cheddar with home-made Walnut Bread, Water Biscuits, Celery Sticks and Apple-Fig Chutney 65
FYNBOS INSPIRED MENU
STARTERS
Smoked Snoek Tart Made with wild Fennel (Foeniculum vulgare); Coriander and wild Ginger (Siphonochilus aethiopicus). Served with baby Herb leaves and Apricot-Lemon Geranium (Pelargonium betulinum) Chutney on the side 50 Ostrich Fillet Carpaccio Rolled in Thyme, wild Rosemary (Eriocephalus africanus), Bay leaf, Black Pepper and drizzled with Paarl Grapeseed Oil, served with Rocket leaves tossed in wild Dagga (Leonotis leonurus) Pesto, slow-roasted Tomatoes and Pecorino shavings 60 African Sweet Potato Fritters Sweet Potato, Corn, wild Garlic (Tulbaghia capensis) and Peppadew Fritters; served with Sweet and Sour Baby Marrow slices, Mango Chutney and a Pineapple-red Onion-Peppermint Geranium (Pelargonium betulinum) Salsa 50
MAIN COURSES
Succulent Loin of Springbok Wrapped in Morogo (Amaranthus hybridus) and smoked Bacon; served with Stywepap (Maize-meal)roasted butternut cake and a wild Rosemary (Eriocephalus africanus)-Namaqua Brandy Sauce 135 Masala Seared Fresh Fish Served with wild Garlic (Tulbaghia capensis) and Brunoise Potato Spring Rolls accompanied by Vegetable Sosaties and Buchu (Agathosma-crenata) Butter Sauce 135 Cape Malay Vegetable Curry Pumpkin, Mushroom, and mixed Vegetable Curry cooked with Thyme and wild Rosemary (Eriocephalus africanus), served in a traditional African pot with Buchu (Agathosma-crenata) steamed Basmati Rice 95
DESSERTS
Amarula Fudge Cake Vanilla and Lemon Geranium (Pelargonium betulinum) sponge layered with Amarula (Sclerocarya birrea) Caramel Fudge Custard and served with a sour Raspberry Compote 50 Melktert Phyllo Parcels Cinnamon Custard filled Phyllo parcels lightly baked; served with Honeybush (Cyclopia intermedia)-Buchu (Agathosma-crenata) Ice-cream and fresh Strawberries on the side 5o Bittersweet Chocolate Tart With wild Dagga (Leonotis leonurus) and sweet pastry served with Rooibos (Aspalanthus lineare) and Fynbos Honey Ice-cream, 5o
Grilled Tomato and Bell Pepper Gazpacho Cucumber, smoked Paprika, Cumin, extra virgin Olive oil and Garlic; topped with Thyme Crème Fraîche 50 Home-Made Chicken Noodle Soup Delicious farm Chicken, Carrot and Celery Broth with Noodles and a Chicken Bobotie Pie on the side 50 Grilled Eggplant Caprese Salad Grilled Eggplant slices with plum Tomatoes, Buffalo Mozzarella, Basil Pesto, Balsamic reduction and fresh Coriander “V” 60 Azure Salad Crisp mixed baby Herb leaves with Feta, Rosa Tomatoes, Peppers, Green Olives and “Le Cirques” Dressing 45 12 Apostles Caesar Salad Cos Lettuce coated in Caesar dressing with herbed Croûtons and Pecorino Cheese shavings in a Crisp Parmesan ring Basic 50 Warm Barbecue Chicken tenderloins 60 Tandoori Prawns 86 Mediterranean grilled Vegetables 55 Crayfish and Prawn Cocktail Served in a martini glass with fresh Rocket, Avocado slices, Lemon segments and Onion Sprouts 135 Freshly Shucked Oysters 6 Large local Oysters served on crushed ice with a Chilli Mojito shot, Tabasco Sauce, fresh Lime wedges and black Pepper 128 Norwegian Smoked Salmon Served with Cape Seed Loaf slices, chopped Onions, Capers and fragrant Lime-Creamed Horseradish 75 Creamed Mushrooms Sautéed Shiitake Mushrooms, Oyster Mushrooms and Button Mushrooms with fresh Chives and Shallots. Dressed with Oregano Cream reduction served in a grilled Portabella Mushroom “V” 60 Smoked Springbok Carpaccio With Summer Salad leaves tossed in Coriander Pesto, roasted tricolor Peppers, Garlic Crostini and Pecorino shavings 75 Grilled Asparagus Served with Salmon Gravadlax, Sauce Girondine and fresh Alfalfa Bean Sprouts 75 West Coast Mussels Simmered in a creamy Shallot and Pernod Sauce, accompanied by a traditional Sourdough Roll and fresh Fennel 65 “V” “V”
“V” “V”
MAIN COURSES
SEAFOOD
Grilled Seafood Platter – (Serves 2) West Coast Crayfish (500gm), LM Prawns (350gm), Medium Mozambican Langoustines (350gm), Line Fish of the day (2 x 110gm), Grilled baby Calamari tubes (300gm), West Coast Mussels (150gm), Potato Wedges, Spicy Basmati Rice, side Green Salad, home-made Piri-Piri Sauce, Garlic Butter Sauce and Lemon Butter Sauce 895 Oven Roasted Fish of the Day Seasoned with Maldon Sea Salt and Black Pepper, set on Spinach and Ricotta Panzarotti with a grilled Vegetable skewer; accompanied by delicious chunky Prawn-Tomato Sauce 135 Seafood Espetada A combination of Langoustines (3), LM King Prawns (3) and Kingklip on a large metal skewer; grilled on the open flame and served with Spicy Basmati Rice, side Green Salad, home-made Piri-Piri Sauce, Garlic Butter Sauce and Lemon Butter Sauce, Portuguese Roll and grilled Lemon Cheeks 235 West Coast Sole Pan Fried and served with Buttered New Potatoes, sautéed baby Vegetables and Béarnaise Sauce 115
MEAT AND GAME
Char-grilled Beef Fillet Served with Creamy Blue Cheese and Potato Puree, crisp pan fried Vegetables and Sauce Choron 140 Oven Roasted Lamb Rump Served on Masala spiced Ratatouille with Tagliatelle and home-made Tzatziki on the side 135 Pan Fried Springbok Medallions Accompanied by Sweet Potato Dauphinois, sautéed Red Baby Spinach and velvety Cape Country Mustard Sauce 135 Pork and Chorizo Potjie Cooked with Black Eye Beans, Paprika and Tomatoes; served with Aniseed and Cinnamon steamed Rice 105
POULTRY
Cape Malay Chicken Tenderloin Curry Cooked with Onions, Garlic, Fresh Ginger, Chilli and homemade Curry Powder, served with spiced steamed Basmati Rice, Tomato Chutney, Toasted Coconut shavings, Pineapple-chilli Sambal and a folded Poppadum 115 Slow Roasted Duck Half a Duck served with Potato Fondantes, sautéed baby Vegetables and Caramelized Citrus Reduction 130 LM Style Piri-Piri Chicken Supremé Flame grilled and served with Peppadew Risotto, Lemon-Thyme Butter Sauce, home-made Piri-Piri Sauce and a Green Salad 105
VEGETARIAN
Asian Antipasti Brinjal and Asparagus rolls with Black Sesame seeds and Paw-Paw relish; Stir-fried sugar snap Peas and Bean Sprouts with Chinese noodles and Soy Sauce; Piquant Tempura Tofu skewers with Sweet and Sour dipping Sauce; 95 Roasted Vegetable Gnocchi Potato Gnocchi with Mediterranean style roasted Vegetables, slow roasted Tomato and Oregano Sauce and grated Pecorino Cheese on the side 95
PLAIN GRILLS
All Plain Grills are served with Roasted Potato Wedges, Mixed Salad and a Sauce of your choice Beef Fillet Springbok Loin Lamb Rump Fresh Fish of the Day Crayfish (500gm) 8 ‘LM’ King Prawns 140 135 135 130 385 185
SAUCES
Home-Made Piri-Piri Garlic Butter Lemon Butter Sauce Béarnaise Sauce Choron Prawn Tomato Sauce Creamy Cape Country Mustard Sweet and Sour Sauce Lemon Thyme Butter Trio of Peppercorn Sauce Mushroom Sauce Caramelized Citrus Reduction 10 (Per Sauce if not part of a Plain Grill)
SIDE ORDERS
Spicy Basmati Rice Spring Onion mashed Potato Grilled Vegetable skewers Steamed Basmati Rice Green Salad Creamed Spinach French Fries with Chilli Mayonnaise Spinach and Ricotta Panzarotti Potato Wedges Sautéed Baby Vegetables Buttered New Potatoes Crisp fine Beans Blue Cheese and Potato Puree Masala Spiced Ratatouille Potato Fondantes Aniseed Steamed Rice 15 (Per Side Order)
DESSERTS
Bea’s Cheesecake New York style baked Cheesecake with Apricot sorbet and fresh summer Berries 55 Cappuccino Crème Brûlée Served with dark Chocolate Sorbet and Pistachio Sable Biscuit 50 Summer Fruit Plate Served with Berries, Greek Yoghurt, Fynbos Honey, and Lemon Sorbet 55 Chocolate Indulgence Milk Chocolate Bavarois with a soft dark Chocolate cookie, Chocolate Fudge Sauce and White Chocolate Ice cream 55 Layered Strawberry Tiramisu Tower Served with pink Champagne Sorbet and fresh Mint 50 Homemade Trio of Ice-cream Served with a Malibu macerated Tropical Fruit skewer (Ice-cream flavours change daily) 40 12A Baked Alaska Made with Honeycomb Ice-cream served with a tropical Fruit Salsa 55 Quartet of Desserts (Four of the best) Bea’s Cheesecake, 12A baked Alaska, Cappuccino Crème Brûlée; Summer Fruit selection 65 Cheese Plate Brie, Blue, Goats cheese and Mature Cheddar with home-made Walnut Bread, Water Biscuits, Celery Sticks and Apple-Fig Chutney 65
FYNBOS INSPIRED MENU
STARTERS
Smoked Snoek Tart Made with wild Fennel (Foeniculum vulgare); Coriander and wild Ginger (Siphonochilus aethiopicus). Served with baby Herb leaves and Apricot-Lemon Geranium (Pelargonium betulinum) Chutney on the side 50 Ostrich Fillet Carpaccio Rolled in Thyme, wild Rosemary (Eriocephalus africanus), Bay leaf, Black Pepper and drizzled with Paarl Grapeseed Oil, served with Rocket leaves tossed in wild Dagga (Leonotis leonurus) Pesto, slow-roasted Tomatoes and Pecorino shavings 60 African Sweet Potato Fritters Sweet Potato, Corn, wild Garlic (Tulbaghia capensis) and Peppadew Fritters; served with Sweet and Sour Baby Marrow slices, Mango Chutney and a Pineapple-red Onion-Peppermint Geranium (Pelargonium betulinum) Salsa 50
MAIN COURSES
Succulent Loin of Springbok Wrapped in Morogo (Amaranthus hybridus) and smoked Bacon; served with Stywepap (Maize-meal)roasted butternut cake and a wild Rosemary (Eriocephalus africanus)-Namaqua Brandy Sauce 135 Masala Seared Fresh Fish Served with wild Garlic (Tulbaghia capensis) and Brunoise Potato Spring Rolls accompanied by Vegetable Sosaties and Buchu (Agathosma-crenata) Butter Sauce 135 Cape Malay Vegetable Curry Pumpkin, Mushroom, and mixed Vegetable Curry cooked with Thyme and wild Rosemary (Eriocephalus africanus), served in a traditional African pot with Buchu (Agathosma-crenata) steamed Basmati Rice 95
DESSERTS
Amarula Fudge Cake Vanilla and Lemon Geranium (Pelargonium betulinum) sponge layered with Amarula (Sclerocarya birrea) Caramel Fudge Custard and served with a sour Raspberry Compote 50 Melktert Phyllo Parcels Cinnamon Custard filled Phyllo parcels lightly baked; served with Honeybush (Cyclopia intermedia)-Buchu (Agathosma-crenata) Ice-cream and fresh Strawberries on the side 5o Bittersweet Chocolate Tart With wild Dagga (Leonotis leonurus) and sweet pastry served with Rooibos (Aspalanthus lineare) and Fynbos Honey Ice-cream, 5o
