<p> BARWON EDGE BOATHOUSE Summer Menu 2010/11</p><p>- Entrees To Share -</p><p>Garlic & parmesan focaccia (V) $7</p><p>Focaccia, olive oil, Mt Zero rosemary salt (V) $7</p><p>Local Produce Plate: Istra prosciutto, Drysdale goat’s curd, $19 Mt. Zero olives, warmed local chorizo, basil & pine nut ricotta</p><p>French Board: turkey terrine, duck & orange pate, cranberry compote $19 cornichons, lamadre brioche </p><p>King prawns (6), beetroot cured salmon, lavosh, horseradish cream & $26 cocktail sauce (GF) </p><p>– $20 Menu – Includes a glass of house wine, beer, coffee or softdrink</p><p>Beef Rendang, sweet Indonesian coconut curry, rice pilaf & sambal (GF)</p><p>Salmon confit salad, goats cheese, asparagus & spinach, lemon dressing (GF)</p><p>Zucchini, lemon & sage blinis, herbed crème fraiche & eggplant salad (V)</p><p>Sesame & cumin grilled chicken thigh, green olive cous cous, yoghurt tahini – Sides –</p><p>Garden salad (V, GF) $7</p><p>Bowl of fries, tomato sauce & aioli (V, GF) $8</p><p>Asparagus & soft boiled egg (V, GF) $8</p><p> Please note that we issue one account per table, we don’t split bills  A 3.5% surcharge applies to all Amex & Diners card payments  Patrons seated on outside tables are asked to place their food & beverage orders at the bar & quote their table number  Table service can be provided for larger groups & movement impaired persons – Main Courses –</p><p>Vietnamese pork broth, prawn dumpling & tamarind jam (GF) $14</p><p>Smokey paprika spiced calamari, chorizo potato & aioli (GF) $18</p><p>Moroccan spiced lamb, flatbread, yoghurt, pomegranate & coriander $19</p><p>Barwon Edge’s daily changing grazing plate $19</p><p>(see today’s specials for details) </p><p>House rolled ricotta gnocchi, garlic & chilli braised brocollini, toasted $22 pine nuts & Bulgarian fetta (V) </p><p>Prawn risotto, garlic, fennel & prawn praline (GF) $24</p><p>Kingfish in beer batter, chips, garden salad, fresh lemon & tartare sauce $25</p><p>Certified Black Angus minute steak (180g), chips, tomato & onion salad, $25 tomato relish or dijon mustard (GF)</p><p>Goat bastilla, slow braised goat in a crispy pastry, cauliflower & pistachio tabouli $25</p><p>Rolled pork belly stuffed with dried pear & sage, cauliflower puree, $28 hazelnut & endive salad Crispy duck leg, sticky Chinese dates, duck & cabbage parcel $30</p><p>Eye fillet, potato & parsnip gratin, asparagus & rosemary Dianne sauce (GF) $36</p><p>– Dessert –</p><p>Pistachio panna cotta, watermelon granita, praline (GF) $12</p><p>Stone fruit & gingerbread trifle, white chocolate custard $12</p><p>Our changing dessert plate (serves 1 – see today’s specials for details) $13</p><p>A selection of cakes from the cold display cabinet $7</p>