June 26, 2013 by palatebakery
Green Salad -55-
Crisp ice berg tossed with green peas, cucumber mint,
parmesan shavings and sunflower seeds with French dressing.
Cape Style Chicken Salad -65-
Pan seared Chicken Breast, served with crispy salad greens,
tomato, cucumber, onion and chickpeas drizzled with
a creamy curried dressing.
Mussels in cream and white wine -85-
Served with fresh bread
Chicken Livers Peri-Peri -65-
Served with basmati rice and sambals
Pasta Pollo Pesto -75-
Chicken breast flash fried in basil pesto finished
with cream and parmesan.
Rustic Cassoulet Pie -85-
Pork and Bean stew topped with crispy pastry served with
triple cooked fries and fresh vegetables.