STARTERS

BEEF CARPACCIO
Thinly sliced beef with fine chopped celery topped with rocket & parmesan shavings, drizzled with a homemade light mayonnaise dressing.

65

WILD PRAWN BRUSCHETTA

Five Argentinean shelled prawns prepared in a garlic, chilli, white wine butter & fresh parsley base, served on crisp brucchetta.

69

BONE MARROW
Split bone slowly Roasted with olive oil, rosemary, salt & pepper, served with toast & salsa verde

49

ROAST TOMATO RAVIOLI

Ravioli filled with roasted tomato & Parmesan cheese, served on a reduced tomato & sweet pepper sauce

45 / 89

LAMB SHOULDER RAVIOLI

Ravioli filled with slowly roasted lamb shoulder in thyme & white wine, served on lamb jus, drizzled with sage butter

55 / 90

ROAST PUMPKIN RISOTTO

Risotto prepared in a pumpkin stock, topped with thyme pangrattato, roasted pumpkin seeds & parmesan shavings

40

MINESTRONE SOUP
Prepared the traditional way served with crisp parmesan toast

39

GRILLED CALAMARI
Pan fried patagonian calamari tubes, plain or Cajun style, served with Moroccan spiced cous cous

52 / 95

STEAK TARTARE
Fresh beef fillet, finely hand chopped on order, served with traditional accompaniments & fries

59 / 125

SALADS

PEDDLARS CAESAR
Traditional Caesar salad with chicken, bacon & white anchovy fillets

65

GARDEN SALAD
Mixed leaf, baby carrots, beetroot & soy roasted seeds

52

HARISSA CHICKEN
Seasoned Chicken breast fillets served on a salad of rocket, cocktail tomatoes & red onion with braised chick peas. Drizzled with a herbed yoghurt dressing

69

HOT SMOKED SALMON

75

Lightly smoked local Franschoek salmon trout fillet served on a salad of mixed leaf, oven roasted tomato, avo & feta Drizzled with a citrus dressing
MENU PERIOD: JUNE 2012 AUGUST 2012 PEDDLARS ON THE BEND EST. 1993

MAINS

All steaks grilled to perfection with Peddlars homemade secret basting. Served with a choice of starch or side order of country vegetables or garden salad

CHALMAR SIRLOIN 250g / 350g / 450g BOTSWANA FREE RANGE RIBEYE 350g

115 / 139 / 165

145

PEDDLARS FILLET 220g / 440g

With a whiskey & green peppercorn cream, parmesan potato bake & tenderstem broccoli

145 / 240

STEAK TARTARE
Fresh beef fillet, finely hand chopped on order, served with traditional accompaniments & fries

59 / 129

LAMB RIBS
Lamb ribs grilled in a sweet sticky oregano basting, served with creamy mashed potato & herb dipping sauce

110

LAMB SHOULDER RAVIOLI

Ravioli filled with slowly roasted lamb shoulder in thyme & white wine, served on lamb jus, drizzled with sage butter

55 / 90

PORK LOIN CHOPS

Two Crumbed local pork chops shallow fried, served with creamy mash & homemade apple sauce

99

SPIER CHICKEN SUPREME

Spier free range chicken breast stuffed with spinach, calamata olives & roast garlic, served on garlic crme with linguine

115

BUTTER CHICKEN
Spier free range chicken on the bone prepared in an aromatic spiced curry sauce, served with jasmine, coriander infused sambals & a poppadum

95

ZUPPA DE PESCE
Tomato & white wine based Mediterranean seafood soup with prawns, mussels, line fish & calamari

135

GRILLED LINEFISH
Catch of the day, pan roasted in a light extra virgin olive oil, served with herbed crushed potatoes & tenderstem broccoli

119

GRILLED CALAMARI
Pan fried patagonian calamari tubes, plain or Cajun style, served with Moroccan spiced cous cous

52 /95

MARINATED AUBERGINE AND COURGETTE SKEWERS

Lightly grilled aubergine & courgette skewers marinated in olive oil & herb dressing served with Moroccan spiced cous cous & stuffed tomato with goats cheese & Mediterranean vegetables

105

ROAST TOMATO RAVIOLI

Ravioli filled with roasted tomato & Parmesan cheese, served on a reduced tomato & sweet pepper sauce

55 /89

DESSERTS
APPLE SHORTCAKE
Baked to order with vanilla pod ice cream

40 35 45 65

ICE CREAM & PEDDLARS CHOCOLATE SAUCE

Chilli & cinnamon infused dark chocolate sauce

CRME BRULEE
With vanilla pod & crisp sugar crust

ITALIAN CHEESE PLATE

Parmesan, Gorgonzola & goats chevin, homemade grape & thyme jam & toasted bread

TIRAMISU
Espresso & coffee liqueur soaked biscuits topped with creamy mascarpone

40

HOT BANANA BEIGNET

With cappuccino ice cream

35 40

TRADITIONAL NEW YORK BAKED CHEESECAKE

Topped with vanilla whipped cream & berry compote

SPECIAL COFFEES

ESPRESSO RISTRETTO
Strong dark roasted shot of coffee

13 16 15 16 18

ESPRESSO DOPPIO
Double shot of strong dark roasted coffee

AMERICANO
A shot of Espresso topped up with hot water

CAPPUCCINO
1/3 Espresso, 1/3 steamed milk & 1/3 foamed milk

CAF LATTE
Steamed milk in a glass mug with a layered shot of Espresso

MOCHIATO
Double shot of Espresso with a touch of milk

14

IRISH COFFEES & DOM PEDROS AVAILABLE ON REQUEST GRAPPA Brotto Grappa Ruta
Each bottle of Ruta features a large sprig of rue, a bitter herb that gives this unusual grappa a delightfully astringent flavour.

28

Brotto Grappa Veneto

A grappa from the Veneto, steam distilled according to traditional methods. Its bouquet is redolent of ripe fruit, its taste well-balanced and rounded, giving a delightful, lingering finish
MENU PERIOD: JUNE 2012 AUGUST 2012 PEDDLARS ON THE BEND EST. 1993

28