The Menu
The menu Blyth Restaurant will feature 'a touch of class' but at reasonable prices. That's the theme for winter 1992. Head chef Mark plans to offer smorgasbords on Saturday nights with a carvery. At this stage the a la carte menu is restricted, until the season picks up when it will be expanded to include a cross section of dishes to suit all tastes. A snack menu will be included. Starters on the menu include smoked chicken and avocado salad with seed mustard vinaigrette ($8.00) and green lipped mussels with fresh tomato concasse and spring onions ($6.00) Entrees include: broc-
coli, teriyaki pork and almond stir fry $10.00); vol au vent filled with seafood in a mornay sauce ($10.50) Mains include: pork medallions sauteed with leeks and mushrooms ($18.50); chicken legs filled with onion & prawn stuffing served with sherry sauce; pork fillet rolled in cumin seed grilled en brochette and served with chilli sauce. Deserts will all be made on the premises, including a triple chocolate terrine, possibly some home made icecreams such as white chocolate and hazelnut liqueur; cheesecakes and for something different, bread & butter pudding and spotted dick.
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Ruapehu Bulletin, Volume 10, Issue 441, 23 June 1992, Page 9
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192The Menu Ruapehu Bulletin, Volume 10, Issue 441, 23 June 1992, Page 9
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