Baia Seafood Restaurant

STARTER Greek Salad - Fresh greens topped with feta cheese, black calamata olives, tomatoes and cucumbers and creamy mayonnaise dressing. ----------------------------------------------------------------------------------- MAIN COURSE Fish of the Day - Freshly caught fish, lightly grilled in a lemon & garlic butter sauce. Served with vegetables and tomato rice OR Chicken Style Espetada served on a skewer Cubed and skewered chicken breast, peppers and onions grilled with a garlic and lemon marinade drizzled with a red wine jus. _________________________________________________________________________________ DESSERT Baked Vanilla Infused Cheesecake

STARTERS Greek Salad - Fresh greens topped with feta cheese, black calamata olives, tomatoes and cucumbers and creamy mayonnaise dressing. OR Chicken Trinchado Strips of tender chicken pan fried & deglazed in Port, Chilli, garlic & fresh herbs. ______________________________________________________________________________ MAINS Fish of the Day - Freshly caught fish, lightly grilled in a lemon & garlic butter sauce. Served with vegetables and tomato rice. OR Herb Butter Sirloin - Sirloin grilled medium topped with herb butter served with roasted vegetables and pomme fritte. _______________________________________________________________________________ DESSERT Baked Vanilla Infused Cheesecake. OR Pear and preserved Ginger Tart Served with crème anglaise and ice cream.

STARTERS Calamari - Succulent tubes grilled in lemon butter and basted with a mild garlic marinade. OR Greek Salad - Fresh greens topped with feta cheese, black calamata olives, tomatoes and cucumbers and creamy mayonnaise dressing. OR Chicken Trinchado ______________________________________________________________ MAINS Whole Baby Kingklip Natural - Fresh baby Kingklip on the bone grilled with lemon butter and fresh herbs served with vegetables and tomato rice. OR Beef style Espetada served on a skewer - Skewered beef grilled with peppers, basted in barbeque marinade and topped with Rosemary and Thyme butter. OR Grilled Free Range Chicken Breasts - Filled with mushrooms, leeks and feta, set on pomme fritte and sautéed vegetable with a thyme scented jus. ______________________________________________________________________________ DESSERT Baked Vanilla Pod Infused Cheesecake. OR Pear and preserved Ginger Tart - Served with crème anglaise and ice cream.

STARTERS Pear & Roquefort Salad - A bouquet of rocket and fresh greens, walnuts, pepperdews and blue cheese, garnished with fresh pear slices dressed with a red wine and pepperdew vinaigrette. OR Calamari - Succulent tubes grilled in lemon butter and basted with a mild garlic marinade. OR Venison Carpaccio - Thinly sliced game, dressed with caper and onion vinaigrette, topped with rocket & parmesan shavings. ---------------------------------------------------------- MAINS Whole Baby Kingklip Natural - Fresh baby Kingklip on the bone grilled with lemon butter and fresh herbs served with vegetables and tomato rice. OR Herb Butter Sirloin - Sirloin grilled medium topped with herb butter served with roasted vegetables and pomme fritte. OR Chicken style Espetada served on a skewer - Cubed and skewered chicken breast, peppers and onions grilled with a garlic and lemon marinade and red wine jus. ---------------------------------------------------------- DESSERTS Pear and preserved Ginger Tart - Served with crème anglaise and ice cream OR Baked Vanilla Infused Cheesecake

STARTERS Greek Salad - Fresh greens topped with feta cheese, black calamata olives, tomatoes and cucumbers and creamy mayonnaise dressing. OR Chicken Trinchado - Strips of tender chicken pan fried & deglazed with port, chilli, garlic and cream. OR Calamari - Succulent tubes grilled in lemon butter and basted with a mild garlic marinade. ---------------------------------------------- MAINS Seafood style Espetada served on a skewer - Prawn, Calamari and Kingklip grilled in olive oil, garlic & fresh chilli served with coriander butter. OR Fish of the Day - Freshly caught fish, lightly grilled in a lemon & garlic butter sauce Served with vegetables and tomato rice. OR Mushroom Sirloin - Sirloin grilled medium topped with mushroom sauce served with roasted vegetables and hand-cut potato fries. ---------------------------------------------- DESSERT Pear and preserved Ginger Tart - Served with crème anglaise and ice cream OR Individual Baked Lindt Chocolate Pudding - With chocolate sauce

STARTERS Venison Carpaccio - Thinly sliced game, dressed with caper and onion vinaigrette, topped with rocket & parmesan shavings. OR Beef Trinchado - Strips of tender beef, pan –fried & deglazed with port, chilli, garlic and cream. OR Black Mussels - Steamed mussels flavoured with chervil, a hint of garlic & cream. _________________________________________________________________________________ MAINS Pumpkin Seed Crusted Norwegian Salmon - Set on long stemmed broccoli, served with potato puree and a tomato saffron sauce. OR Queen Prawns - Queen prawns grilled in a light lemon and garlic butter with a touch of paprika served with French fries and rice. OR Peppered Ostrich Fillet - Fillet of Game grilled Medium topped with a creamy pepper sauce & served with pomme puree & vegetables. __________________________________________________________________ DESSERT Pear and preserved Ginger Tart - Served with crème anglaise and ice cream. OR Individual Baked Lindt Chocolate Pudding - With chocolate sauce.