Porky Pig’s ribs blanched in honey and spices. Blasted in the Lone Star fire, piled high then smothered in our famous hoisin, orange and sesame seed sauce...the meal that made us famous!
John Deer $36.00
Medallions of venison Denver leg, served with a herbed potato bake, pea puree, sauteed spinach, house plum chutney and a red wine jus.
Mexican Toastie $11.00
Flour tortilla filled with your choice of cheese and pineapple or cheese and bacon. Toasted and cut into wedges.
Stand by your Lamb $36.00
Slow-roasted lamb shoulder, served with spring onion and feta mash, sauteed seasonal greens, roasted cherry tomatoes and a mint jus.
Shanks Peninsula
Slow-braised lamb shank in a rich stock of mushroom, onion, fresh herbs and red wine. Served with mashed potato, sauteed spinach and roasted cherry tomatoes.
Johnny Cash Stash medium $32 / classic $37
Chicken breast stuffed with mushroom, spinach, cheese and sundried tomatoes. Herb-crusted and oven-baked. Served with a chunky mushroom sauce, buffalo chips and Lone Star coleslaw.
Judge Roy Bean Dip $11.00
Spicy red kidney beans, cheddar cheese, sundried tomatoes and jalapefios. Blended and served hot with sour cream and oven-baked flour tortilla chips.
Prawn Star $19.00
Tiger prawn cutlets sauteed in garlic, chilli and coriander butter. Served with basmati rice...a Lone Star classic!
cooked to your liking with a pink pepper & mustard seed cream sauce
- Wairarapa cooked breakfast with two farm-fresh eggs cooked to your liking, Carterton bacon, grilled tomato, sausage, Parkvale mushrooms and hash brown
- Eggs Benedict, toasted English muffin with Carterton ham and two poached eggs, topped with hollandaise sauce and served with grilled tomato and hash brown
Prime New Zealand Angus Beef Pasture-Fed
Raised on the natural grasslands of the Central North Island, marbled, fine-textured, flavoursome & well-aged
Wairarapa Kingsmeade Sunset Blue $19 (100g)
warm buttery texture with a hint of lime
Chicken Breast Supreme
pistachio nut & basil stuffed free range chicken breast served with baby leeks, baby carrots, thyme & a white wine cream sauce and herb potato gratin