The Latin Quarter 3 Course Dinner Menu $55 Per Person for Broadbeach Restaurant Week
Entrée
Vegetarian Tapas – assorted roasted vegetables, marinated fetta, olives, gourmet dips & Turkish fingers
Seared Scallops - large seared scallops on tempura broccolini, sweet red wine reduction & a chilli béarnaise
Garlic Prawns - creamy garlic prawns served with jasmine rice
Coconut Prawns - fresh prawns cooked in chilli & coconut milk served with jasmine rice
Salt and Pepper Calamari - lightly floured & fried calamari with citrus aioli & a petite garden salad
BBQ Octopus - tossed with fresh chilli, garlic, soy sauce & scented rice
Duck Spring Rolls - homemade shredded duck spring rolls with spicy plum sauce
Moroccan Cigars - Moroccan style beef mince, cheese, wrapped in eastern pastry & served with mint yoghurt
Stir-fry Beef Strips - wok tossed w garlic, Asian vegies in a light honey, soy glaze & served w jasmine rice
Mains
Duck A l’orange – slow roasted duck with an orange glaze, gratin potatoes & a rich orange sauce
Chicken Schnitzel – slices of chicken breast coated in parmesan bread crumbs, seasonal vegetables, potato mash & a lemon butter sauce
Veal Medallions – sautéed succulent veal medallions with creamy garlic mushrooms, white wine & baby spinach, seasonal vegetables & potato mash
Grilled Barramundi – fillet served w an apple & cashew nut salad, drizzled w a sweet Thai sauce
Atlantic Salmon – grilled crispy skin salmon w roasted vegetables, chermoula dressing & caramelised lime
Eye Fillet Steak – char-grilled eye fillet, cooked to perfection, served with seasonal vegetables & your choice of sauce sauces mushroom, pepper, béarnaise
Pasta / Risotto
your choice of penne - spaghetti - linguini
Bolognese – traditional meat sauce with shaved grana padano
Chicken Boscaiola – bacon, tomato, mushroom & cream, toped with freshly grated grana padano
Vegetarian (or Risotto) – roasted vegetables, semi-dried tomatoes, basil pesto, baby spinach & mushrooms
Chicken Mushroom Risotto – sautéed chicken & mushrooms, deglazed in white wine with roasted pumpkin & baby spinach
The Latin – eye fillet strips marinated in garlic, onion, chilli, honey & soy sauce, finished in a napoli sauce
Dessert
Crepe Suzette – a typical French dessert consisting of crepes, a hot sauce of caramelised sugar, orange juice & grand marnier flambéed & served with vanilla ice-cream
Crème Brulee – traditionally baked vanilla bean brulee & lightly caramelised
Sticky Date Pudding – moist sticky date pudding with butterscotch sauce & served with vanilla ice-cream
White Chocolate Cheesecake - Individual cheesecake served w mango coulis & baileys anglaise
Coconut Panna Cotta - served w vanilla lime syrup, a raspberry compote & crème anglaise
Apple Tarte Tatin – caramelised apple set in puff pastry served with vanilla bean ice-cream
Trio Gelato – a selection of homemade gelato
Gluten free meals available upon request One bill per table BYO Wine Only - $5 corkage
Dinner Menu Available between the 15th - 24th of July Bookings Essential BOOK NOW: (07) 5561-0550
Make Sure you tell the Restaurant you are booking the Restaurant Week Menu
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