WILTONS BISTRO EVENING MENU

ENTREES

• Garlic Bread 7
• Nick’s Dukka with home made bread rolls and extra virgin olive oil 9
• Salt and Pepper squid on leaves, sweet chilli sauce 11
• Gidgegannup goat’s cheese Bruschetta, topped with toasted pine nuts and baked capsicum 12
• Grilled prawn skewer in garlic butter, served on mixed leaves 14

MAINS

• Crumbed silver cobbler fillets on mixed salad, with chips and homemade tartare sauce 24
• Chicken breast on spaghetti in garlic cream, snow peas, tomato and cheese topping 28
• Duck legs confit, served roasted with buttered beans, sauté potatoes and orange sauce 34
• Prime Aberdeen Angus Scotch fillet, grilled & served with salad, chips & pepper sauce 32
• Roast Lamb rump on ratatouille, gratin potatoes and red wine jus 32
  Vegetarian:
• Mediterranean vegetable lasagna topped with grilled asparagus 18

DESSERTS

• Sticky date pudding with butterscotch sauce and cream 9
• Vanilla ice cream sundae with strawberries and whipped cream 9
• Mixed berry cheesecake and fresh coulis, cream 9
• Summer pudding with honey cinnamon flavoured yoghourt 9

COFFEES
Flat white, cappuccino 3.50
Short/long black 3
Macciato 3

BYO CHARGE
$6 per bottle of wine or six pack of beer.