Baia Menu a La Carte 2011

8/6/2019 Baia Menu a La Carte 2011

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S t a r t e r sBaked SnailsOven baked snails smothered in a creamy garlic & herb butter R 67

Black Mussels in RieslingSteamed mussels flavoured with chervil, a hint of garlic and cream R 86

Garlic Seared PrawnsTossed with parsley, ginger, chili & garlic, served with a small Asian salad R 96

Sauted prawnsFinished in an orange beurre blanc, with a hint of chili R 96

Grilled CalamariSucculent tubes grilled in a lemon and herb butter, perfected with a light garlic sauce R 68

Smoked Norwegian Salmon & AsparagusSmoked Norwegian salmon with lightly steamed green asparagus R 89

topped with hollandaise sauce

Seared Tuna & Alaskan CrabSeared tuna set on a tomato and lime salsa, topped with a sprout, R 115and crab salad, drizzled with a spicy wasabi dressing

Zucchini and Oven dried Tomato TartShort crust pastry lined with basil pesto, topped with roasted

peppers, parmesan cheese and roasted pine nuts R 63

TrinchadoPan fried fillet strips deglazed with Port, chilli, garlic & fresh herbs R 95

Chicken Livers Grilled with coarse salt and served in a spicy garlic and lemon basting R 65

Oysters ThermidorOysters baked in our classic thermidor sauce SQ

Alaskan King CrabSteamed and served with tartare sauce& sweet chilli mayonnaise R 178

Abalone & OystersThinly sliced Abalone, lightly grilled in lemon butter,accompanied by three baked cocktail oysters R 165

Scallops & MusselsSeared scallops served along side freshly poached mussels,served in a creamy shallot and fennel sauce R 159

Trio of Salmon Norwegian Salmon presented three ways; a slice of ballottine, Carpaccio, R 95

and sesame crusted slices of salmon sashimi on a cucumber & pickled ginger salad

Ostrich CarpaccioComplemented by a smoked ostrich mousse, horseradishand caper dressing and salad bouquet R 92

Carpaccio of Prime BeefServed with lemon dressing, avocado & parmesan cheese R 92

Crayfish cocktailSteamed crayfish tail served with a traditional spicy cognac sauce SQ

Fresh Oysters6, 9 or 12 oysters, served on a bed of ice SQ


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S a l a d sGreek SaladServed with a creamy Greek dressing R 62

Mediterranean Field SaladGrilled zucchini, sun dried tomatoes, sauted artichokes, roasted peppers, olives

And Buffalo style Mozzarella cheese, tossed in a balsamic dressing R 71

Thai Coconut Poached Chicken SaladServed with pineapple, sprouts and tatsoi R 72

Baa Caesar SaladCrisp Cos lettuce dressed with a traditional Caesar dressing,

served with half a crayfish tail, anchovies, garlic croutons and parmesan shavings R 115

Gingered Octopus SaladServed with a baby herb and rocket salad, crisp vegetables

and dressed with a ginger, sesame oil, lemon grass & chilli salsa R 82

Parma Ham SaladShaved Parma ham served with melon, & parmesan shavings R 95

Warm Goats Cheese SaladWarm goats cheese served with citrus, walnuts, cherry tomatoes & artichokes

and a lime and honey dressing R 82

Ceviche of Fresh KingklipKingklip slices topped with a jalapeno, tomato and onion salsa, drizzled with R 95

a caper and a lime dressing, accompanied by a grilled oyster and hollandaise sauce

Curried Smoked Trout & Potato SaladSmoked trout with Malay curry spices and potato R 75

S o u p sCreamy Seafood BisqueServed with sliced langoustine tail R 75

Mussel ChowderTraditional West Coast Mussel chowder with corn and saffron R 67

Porchini Mushroom & Roasted Garlic SoupGarnished with crme friache and a sauted mushroom R 67Butternut Pure SoupServed with sage beurre noisette, parmesan and toasted pine nuts R 65

Traditional GazpachoWith a sweet basil oil dressing R 65

Crayfish GazpachoServed with sliced crayfish tail R 89


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S h e l l f i s h / L in e f is hPrawns The traditional flavours from the former Portuguese coloniesQueen prawnsKing prawnsTiger medium prawns

Tiger giant prawns SQ

Fresh aromas and flavours of the sea abound in our finest quality productsand are perfected with our magically subtle flavours and spices

LangoustinesA sweeter crustacean, perfectly prepared SQ

Rock LobsterFresh lobster grilled & served with lemon butter & garlic sauceBaby lobster

Large lobster: Grilled, Steamedor Thermidor SQ

Prawns NaionalSauted in beer, a hint of garlic, mild chili and a touch of creamorBaked in beer, chopped chili, garlic and mixed herbs SQ

Moambican Curry8 half shelled queen prawns prepared in a mild coconut cream curry sauce R 225

CalamariSucculent tubes grilled with lemon & herb butter,perfected with a light garlic sauce R 125

Linefish PapilloteFresh linefish baked in a parchment paper parcel, with tomato,courgettes, fennel, thyme and extra virgin olive oil R 135

Linefish Papillote with LangoustineFresh linefish and langoustine baked in a parchment paper parcel, with

courgettes, tomato, thyme ,fennel and extra virgin olive oil R 189

Linefish of the DayA selection of freshly caught fish, grilled or pan-fried,basted with a lemon and light garlic butter sauce R 135

Pan-Fried Linefish and Grilled LangoustineServed on potato puree, with a selection of vegetables R 189

Grilled Linefish with Squid & Prawn TailsGrilled Linefish served with prawns & squid tentacles,and a salsa of pepperdews, capers and chilli R 159

Kingklip FilletPan fried fresh ginger, garlic, coriander and lemon grass,served with a lime and olive oil dressing R 139

Baby Kingklip NaturalGrilled with lemon butter and fresh herbs R 143

Grilled Kingklip Fillet & ChourioSet on a bed of vegetables, cherry tomatoes, olives andbaby potatoes, with crisp fried chourio R 169

Grilled Kingklip with Crayfish ThermidorGrilled Kingklip fillet with traditional crayfish thermidor tail R 229

Pan-Fried Norwegian Salmon and Crayfish Tail


4/6

Half a lobster tail set on Norwegian Salmon, a bed of potatoparmentier, peas, carrots and cauliflower,with a coconut and lobster cream R 245

Pumpkin Seed Crusted Norwegian SalmonSet on long stemmed broccoli, served with potato pureeand a tomato saffron sauce R 165

SoleGrilled with fresh herbs and lemon butter - 300g R 143

600g R 215Sole with Prawn SalsaDressed with prawn, tomato lemon and dill salsa - 300g R 171

CataplanaSelection of prawns, langos, mussels, calamari and a variety offresh linefish with subtle Portuguese influences R 295

Bouillabaisse with ShellfishSelection of prawns, langos, mussels, calamari and a variety offresh linefish with subtle French influences R 295

Bouillabaisse with LinefishFreshly caught linefish prepared in a French style fish broth R 169

M e a t sRibeyeSeared and pan roasted, with a hint of garlic, chilli and rosemary served with

pomme puree, sauted greens and cherry tomatoes R 149

Grilled Prime Beef FilletGrilled to desired temperature,

served with one of the following:

Portuguese Sauce 250g R 137 Pepper Sauce 300g R 179

Mushroom Sauce 450g R 198

Red wine jus

ChateaubriandSliced and set on sauted mushrooms, served with

a barnaise sauce and pomme fritte R 179

Flame Grilled Aged SirloinGrilled sirloin gratinated with a feta cheese and Mediterranean butter

served with a roasted vegetables and pomme fritte R 125

Lamb FilletPepper crusted and char grilled to perfection, served with potato rosti,

sauted greens, cherry tomatoes and sage noisette R 149

Trio of GameKudu, springbok and ostrich medallions flame grilled and served with a trio of sauces R 179

Herb Crusted OstrichFlame grilled sirloin and served with a potato rosti, braised babyonions and a whole grain mustard sauce R 159

Grilled Rack of Lamb Served with potato puree, roasted vegetables and horseradish jus R 185


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Veal ScallopsPan fried veal topped with Foie Gras and porchini mushrooms, flamed in a dry Port wineserved with a potato rosti, sauted greens and cherry tomatoes R 159

P o u l t r y Whole Baby ChickenPortuguese style grilled chicken with garlic and chili R 110

Grilled Chicken BreastsFilled with mushrooms, leeks and feta, set on pomme puree andsauted vegetables with a thyme scented jus R 109

Duet of Quail & PheasantGrilled Quail and a braised Pheasant served witha red wine and roasted garlic sauce R 149

Confit of DuckConfit legs served with slices of grilled breast, caramelized apple,

roasted onion and a green peppercorn sauce R 159

D e s s e r t sBaked Vanilla Pod Infused Cheesecake Served with honey paline ice cream R 59

Individual Baked Lindt Chocolate Pudding With chocolate and butterscotch sauce R 72

White Choc & Hazelnut TartletWhite Lindt choc ganache tartlet,served with pistachio ice cream R 65

Duet of White & Dark Lindt C hocolateA chocolate and caramel tart accompaniedby a chocolate and orange ganache R 72

Baked Pear & Preserved Ginger Tart Served with crme anglaise and honey comb ice cream R 69

Vanilla Brulee Traditional style Brulee, garnished with a nut biscotti R 64

Black Forrest Delight A sugar cup layered with mascarpone cheese and

a decadent dark chocolate mousse, drenched in aKirschwasser and black cherry reduction R 72

Crme CaramelBaked custard with a caramel sauce and chantilly anglaise R 64

Homemade Ice-CreamsR 66

Trio of SorbetR 66

Fruit Platter Sliced fruits of the season, served with sorbet R 68


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Cheese Platter An assortment of South African cheeses, served with

biscuits & fruit preserves R 79

Documents

Baia Menu a La Carte 2011