Spiced marinated cherry & cheese stuffed chicken breast, crumbed & fried with your choice of 2 sides & cranberry sauce
Ice cream Sundae trio $10.00
3 flavours of the week with chocolate sauce, caramel sauce, whipped cream & hundreds and thousands
From the grill
With your choice of 2 sides and 1 sauce
-Add cheese $2
Hawaiian $15
Smoked ham, juicy pineapple, red onion & mozzarella
Fish & Chips (GFA) $23.50
Emerson’s beer battered Blue cod fish, beer battered fries & Elmwood slaw with tartar sauce & lemon
Mango chicken burger (GFA) $21.50
Spiced marinated grilled chicken thigh with mango salsa, cheese, tomato, lettuce, red onion, Marie Rose sauce in a toasted Brioche bun with beer batter fries
Cajun dusted chicken fillet, crispy bacon, avocado, tomato, aioli sauce with salad greens in a toasted brioche bun served with a side of golden fries.
Lambs Fry and Bacon $18.90
A Milieu favorite - Lightly cooked in a creamy garlic reduction with caramelized onions and mushrooms served with Turkish bread.
Chicken Nachos $16.50
Corn chips with chilli beans and chicken topped with grilled cheese, finished with salsa and sour cream.
Caesar Salad $18.90
Salad of Cos lettuces and croutons dressed with Parmesan cheese Milieu special Caesar dressing serves with grilled chicken, streaky bacon, fried egg and anchovies.
Kumara Wedges $10.90
Served with sweet chili sauce, sour cream and aioli sauce.
Salmon Nicoise Salad $22.50
Grilled salmon fillet on top of baby potatoes, green beans, red onions, cherry tomatoes, black olives, baby spinach and boiled egg mixed with mayonnaise.
Belly of the Pig slowly roasted in seasoned spiced oil. Served on a curry kumara and carrot salad with pan seared Asian greens. Topped with plum & tamarillo chutney.
Charred Vegetable Skewers $23.00
Button mushrooms, capsicum, red onion, polenta chips and sun dried tomato skewers, brushed with chilli oil then char-grilled. Served with buttery new potatoes, sautéed spinach finished with coriander lime sauce.
Supreme Chicken $25.50
Char-grilled bacon wrapped chicken breast, served on potato gratin with garlic sautéed baby carrots, finished with creamy basil pesto sauce.