The Ale House Set Menus

All your favourites at a very special price

To start:

Then select from the following:

GOLDFIELD’S PARCELS – Chicken breast, sundried tomato, apricot and soft cheese wrapped in golden filo pastry and topped with guacamole, served on chunky potatoes with garden salad.
FISH OF THE DAY – Chef’s choice – please see blackboard for details.
MT PISA PORK BELLY– Roasted pork belly served on sweet potato mash with apple and red cabbage and served with watercress salad.
SHEARER’S SHANKS – Tender oven roasted with thyme and garlic, served on Ale House mash and gravy, and finished with mint sauce. Served with today’s vegetables.
VEGETARIAN PARCEL – Pumpkin, mushrooms, spinach with cottage cheese, feta and sage wrapped in filo pastry with beetroot relish. Served with crunchy potatoes and garden salad.

To download a printable version of this menu in Acrobat PDF format click here.

To start:

Then select from the following:

MIDDLEMARCH PORK – Oven roasted pork loin served on Ale House mash, served with a green peppercorn sauce.
BENMORE SALMON – Baked salmon fillet on crunchy potatoes and wilted spinach, finished with a lime and caper sauce.
BLACK CHERRY CHICKEN – Chicken breast stuffed with cashews and soft cheese wrapped in bacon served on Ale House mash and topped with a black cherry sauce. Served with salad.
STOCKMAN’S STEAK – Prime sirloin cooked medium rare and topped with béarnaise sauce, served with golden chunky fries and garden salad.
VEGETARIAN PARCEL – Pumpkin, mushrooms, spinach with cottage cheese, feta and sage wrapped in filo pastry with beetroot relish. Served with crunchy potatoes and garden salad.

To download a printable version of this menu in Acrobat PDF format click here.

To start:

Then select from the following:

GOLDFIELDS PARCELS – Chicken breast, sundried tomato, apricot and soft cheese wrapped in golden filo pastry and topped with guacamole, served on chunky potatoes with garden salad.
FISH OF THE DAY – Chef’s choice – please see blackboard for detail.s
MT PISA PORK BELLY– Roasted pork belly served on sweet potato mash with apple and red cabbage and served with watercress salad.
SHEARER’S SHANKS – Tender oven roasted with thyme and garlic, served on Ale House mash and gravy, and finished with mint sauce. Served with today’s vegetables.
VEGETARIAN PARCEL – Pumpkin, mushrooms, spinach with cottage cheese, feta and sage wrapped in filo pastry with beetroot relish. Served with crunchy potatoes and garden salad.

To finish:

FARMHOUSE CHEESECAKE – House made cheesecake served with whipped cream.
THE BROWNIE – Warmed chocolate brownie, with vanilla ice cream and berry coulis.
SCARFIE’S STICKY DATE PUDDING – Warmed with butterscotch sauce and served with cream anglaise & vanilla ice cream.

To download a printable version of this menu in Acrobat PDF format click here.

To start:

Then select from the following:

MIDDLEMARCH PORK – Oven roasted pork loin served on Ale House mash, served with a green peppercorn sauce.
BENMORE SALMON – Baked salmon fillet on crunchy potatoes and wilted spinach, finished with a lime and caper sauce.
BLACK CHERRY CHICKEN – Chicken breast stuffed with cashews and soft cheese wrapped in bacon served on Ale House mash and topped with a black cherry sauce. Served with salad.
STOCKMAN’S STEAK – Prime sirloin cooked medium rare and topped with béarnaise sauce, served with golden chunky fries and garden salad.
VEGETARIAN PARCEL – Pumpkin, mushrooms, spinach with cottage cheese, feta and sage wrapped in filo pastry with beetroot relish. Served with crunchy potatoes and garden salad.

And then to finish:

FARMHOUSE CHEESECAKE – Homemade cheesecake served with whipped cream – please see blackboard for details.
THE BROWNIE – Warmed chocolate brownie, with vanilla ice cream and berry coulis.
SCARFIE’S STICKY DATE PUDDING – Warmed with butterscotch sauce and served with cream anglaise and vanilla ice cream.

To download a printable version of this menu in Acrobat PDF format click here.