Tender strips of chicken breast coated in seasoned breadcrumbs, cooked golden brown. Beep-beep, be in quick before they run out.
Lone Star Coleslaw $5.00
Prawn Star $19.00
Tiger prawn cutlets sauteed in garlic, chilli and coriander butter. Served with basmati rice...a Lone Star classic!
Redneck Ribs six $19.00
Porky Pig’s ribs blanched in honey and spices. Blasted in the Lone Star fire then piled high and smothered in our world-famous hoisin, orange and sesame seed sauce.
one shank $27.00
Midnight Nachos $19.00
Corn chips topped with our famous spicy bean mix, with your choice of chicken, beef or both. Topped with grilled cheese and finished with salsa, sour cream and jalapeños.
Buenos Nachos $19.00
Roasted seasonal vegetables with spicy bean mix on crispy corn chips with grilled cheese. Topped with salsa, sour cream and jalapeños.
Fresh fillet dusted in flour and pan fried in butter and olive oil. Served with boulangere potatoes, a fresh seasonal salad garnish and tomato and capsicum salsa.
Baked Pull-Apart Loaf $11.90
Fresh and soft, oven-baked loaf (easily enough for two) served with a garlic spread.
Baked Alaska $11.50
Defying all logic, this show stopping dessert will certainly impress. Baked meringue surrounding a raspberry sorbet and chocolate sponge cake. Served with berry coulis and chantilly cream.
Chevon Goat Loin $32.90
From the heart of Central Otago and mountainous region of New Zealand, Shingle Creek Chevon is bred to produce top quality, tender, juicy flavourful meats. Rich in protein, low in fat and cholesterol. This is Boer goat, originally a breed from South Africa. A backstrap loin rubbed with Moroccan spice and grilled to medium rare. Served with a fruity warm pearl barley base and topped with a tzatziki sauce.
Soup of the day $12.90
Something special made daily to capture your interest and tempt your adventurous spirit. Served with warm buttered toast.
Cheese and Crackers Platter $17.50
A perfect way to finish a great dinner. A selection of three cheeses - hard, soft and blue with fruit chutney and crackers.
Prawn & Pappardelle Pasta $29.00
Pappardelle pasta with prawn cutlets in a creamy roast garlic, lime and dill sauce topped with parmesan cheese, caramelised lemon, freshly chopped Italian parsley and garnished seared tomatoes.
Vegetable Stack $22.50
For the vegetarian, a stuffed capsicum with brown rice, butterbeans, corn and cashew nuts resting on Portobello mushroom and kumara cake topped with wilted spinach and tangy tomato sauce.
Selection of seasonal Vegetables & Pine Nuts tossed in Rosemary & Garlic jus with a hint of Chilli. Served on a grilled Field Mushroom & set Polenta.
Chef’s Ice Cream of the Day Trio $11.50
Selection of different Ice Creams bursting with flavour & made fresh daily by our Chef.
Bread & Spreads $18.80
Freshly Baked Bread of the day with Chef’s homemade Spreads 3-4 people
Shrimp Cocktail $25.50
Peeled Shrimps on a bed of Lettuce Leaves drizzled with our Seafood Sauce Main
Southern Waters Blue Cod $39.70
Fresh Blue Cod prepared Sous Vide style served on a bed of Saffron Risotto made using Blue Cod & Crayfish Stock. Accompanied by roasted vine-ripened Tomato & drizzled with Aged Balsamic Vinegar & Parmesan Olive Oil. Served with a Leafy Green Side Salad
Bread & Spreads $13.60
Freshly Baked Bread of the day with Chef’s homemade Spreads.1-2 people
Side Vegetables $5.90
A steamed trio of Chef’s choice of vegetables.
Fresh Bluff Oysters $26.90
Available three different ways, Natural, Beer Battered or ‘The Elegance Speciality’ – natural topped with Lemon & Lime Crème Fraîche ½ Dozen
Warm pan-seared prawns and king prawns served with a fresh crispy summer salad drizzled with our honey, lemon and chilli dressing
Tomatoes (2 halves) $2.50
Creamy Chicken Pasta $22.00 / $27.00
Sliced chicken breast, mushrooms, spanish onion and roast pumpkin tossed with fresh penne pasta, finished with a sweet chilli cream sauce and parmesan cheese
Bruschetta Stack $20.00
Toasted bruschetta spread with caramelized onion chutney stacked with kumara, char grilled courgette, red peppers and toasted Haloumi cheese finished with stuffed mushrooms OR with crispy bacon $24.00
Toast (1) $2.20
Warm Salmon Filo Parcels $20.00
Smoked Salmon with spring onions and capers finished with cream cheese served with a fresh rocket salad drizzled with lemon and maple dressing
Continental Selection $12.90
Summer fruit layered with muesli and yoghurt, and served with toast and a selection of spreads
Southern Steak $24.00
Ribeye steak cooked to your liking served on warm foccocia bread with caramelized onion chutney, tomato and salad greens topped with a fried egg
200gm ribeye steak cooked to your liking, on toasted sour dough with lettuce, tomato and beetroot topped with caramelised onions and a fried egg served with fries
-Add Bacon $23.90
Chicken Cannelloni $24.90
A Jagz speciality - A creamy mixture of chicken, Spanish onion, red pepper and a hint of chilli wrapped in fresh pasta and served with a mixed salad, drizzled with aioli.
Poached Prawn Salad (GF) $22.90
Succulent coconut poached prawns tossed with crispy shallots, mung beans, fresh mint and coriander finished with Thai style dressing.
-Add Salmon $23.90
Kumara and Bacon Salad $23.90
Grilled bacon with warm roasted kumara tossed through seasonal salad greens, pumpkinseeds and cashew nuts finished off with Jagz homemade aioli
Bruschetta $11.90
Fresh cherry tomato, chorizo and herb ricotta on toasted sour dough.
Local Rakiura salmon topped with a locally grown hazelnut crust & fresh salsa verde, served on a bed of tasty Mediterranean couscous
Mushrooms $3.00
Chicken Filo $17.90
Chicken bound by camembert, cranberry sauce and cream cheese, served with gourmet potatoes
Seafood Chowder $18.90
The best in town served with a fresh baked batard
Lamb $18.90
Rosemary garlic marinated lamb medallions served medium rare with a salad of mesclun, baby beetroot, red onion, cherry tomato & feta. Dressed with a sweet mint vinaigrette
Prawns 3
Seasonal wedges $4.00
Wild Venison $38.90
Wild venison Denver leg from the heart of Fiordland, seared and rubbed in Horo pita, served medium rare on a pressed stack of buttery potato and kumara Accompanied by seasonal vegetables and a pomegranate molasses jus