Vilagrad Spanish Salad with crisp garden vegetables (published by Cuisine) (GF, DF). N/A
Chef's cake of the day served with fresh whipped cream, black dorris plums, yoghurt and Vilagrad's homemade caramel sauce.Gluten free option available upon request N/A
Steamed garden vegetables in a roasted red capsicum sauce. (GF, DF) N/A
Selection of fresh breads, relishes, chutneys etc... N/A
Fresh whole fish marinated and baked served with white wine coconut cream reduction sauce with side of bok choy, mushrooms, red and white cabbage (GF, DF) N/A
Mixed lettuce salad with Vilagrad French dressing (GF, DF). N/A
Indian lentils with tomato, cumin, coriander and ginger (GF, DF). N/A
Roast agria potatoes with rosemary, garlic and parmesan cheese. N/A
Baked apple slices, seedless raisins plumped in citrus juice and roasted pine nuts layered with Marsala flavoured cream and topped with chocolate and a lite dusting of cinnamon.
INSALATA MISTA $8.00
A fresh seasonal salad selection, including tomato, capsicum and cucumber; drizzled with a light Italian Balsamic vinaigrette.
PESCE alla PARMIGIANA $28.00
Fresh fillets of Tarakihi (or chef’s ‘market‘ fresh selection) pan-fried and served with a melted Parmesan cheese, Chardonnay and lemon crust.
RAVIOLI al GORGONZOLA e NOCI $26.00
Ravioli parcels filled with ricotta cheese and spinach; in a creamy blue-vein cheese and roasted walnut sauce. (This dish may also be ordered as Entrée Size).
FARFALLE al SALMONE $26.00
Farfalle (bow-tie shaped) pasta tossed in cream sauce with NZ smoked salmon and fresh spinach. (This dish may also be ordered as Entrée Size).
FETTUCCINE DELLA NONNA $26.00
Tender chicken breast portions, sautéed with onions, capsicums and mushrooms; finished in a lite cream sauce tossed with fettuccine pasta. (This dish may also be ordered as Entrée Size).
PESCE al POMODORO e SPINACI $28.00
Fresh fillets of Tarakihi (or chef’s ‘market‘ fresh selection), pan-grilled and finished in an Italian tomato, mushroom and fresh spinach sauce.
FARFALLE al FEGATINI $26.00
Chicken livers sautéed with bacon, mushrooms and flamed brandy, finished in a cream sauce tossed with farfalle (bow-tie shaped) pasta (This dish may also be ordered as Entrée Size).