canterbury raised duck livers prepared into a light as air parfait, served with petit salad, homemade quince paste and toasted baguette crisps
TRI COLOUR SCALLOPS AND BLACK PUDDING (GF)(DF) $16.00
scallops placed on locally produced black pudding on a trio parsnip, butternut pumpkin and pea
CRAYFISH BISQUE (GFO) $13.00
nelson crayfish roasted and reduced into a flavoursome liquor then blended with cream, served with toasted ciabatta
Polenta chips with chilli sauce $7.00
PORTOBELLO MUSHROOM(GF) $17.00
canterbury portobello mushroom grilled with goats cheese topped with a poached egg hollandaise sauce and a balsamic reduction, topped with parsnip crisps