Dinner Menu | Stratford Mountain House

Open from 6:00pm until 9:00pm for dinner service

Entree

Mountain House Garlic Bread (GF option) – Home baked Rewena with lashings of garlic butter and pesto.  11.50

Bread Platter – Fry bread, Rewana flat bread and kawakawa herb bread matched with dips.  15.00

Soup of the day (GF option) – Ask our friendly wait staff.  12.50

Aotearoa Lamb Cutlets – Aotearoa lamb cutlets, pistachio crusted camembert and parmesan wafer with an in-house plum sauce.  19.50

Scallops (GF option) – Seared in garlic butter on a selection of puree's topped with micro cress.  18.00

Squid – Tenderised with fresh salsa and creamy avocado dressing.  18.00

Pork – Slow braised belly with cauliflower puree, sweet kumara puree and micro cress.  18.00

Main

Mountain House Scotch Fillet – Taranaki Coastal grass fed, on a bed of braised seasonal vegetables and chunky potatoes. Sauce of your choice – creamy mushroom, green pepper brandy jus or blue cheese.  39.50

Chicken – Breast stuffed with spinach and served with pumpkin feta tortellini and a romesco sauce, finished with truffle oil.  39.50

Pork Cheeks – Sherry braised, with kumara croquettes, roasted brussel sprouts and wilted spinach.  39.50

Fish of the Day – Blue cod on a pea mash, roasted cherry tomatoes, wilted spinach and pancetta crisp.  39.50

Lamb Backstrap – Smoked lamb backstrap, pickled beets, pea mousse, minted green apple salsa with quince jus.  39.50

Duck – In house smoked duck breast on a potato cashew and spinach mash with seasonal greens and burnt orange sauce.  39.50

Salmon – Fillet served on Asian vegetable and noodle broth.  39.50

Vegetarian – Filled Portobello mushroom on a pumpkin and kumara rosti with grilled halloumi and baby beets.  32.50
Chickpea curry with rice, poppadom and broccollini.  32.50

Dessert

Shelley’s Mudcake (GF option) – With vanilla bean ice cream and fruit salad.  15.00

Cheesecake – Ask our friendly wait staff for flavour and style with vanilla bean ice cream.  15.00

Ice Cream Trio (GF option) – Locally made by Zabel Gelato  15.00

Trifle – Gingerbread trifle with custard, caramelised pear, cream, handmade tuille and vanilla bean ice cream.  15.00

Cheeseboard – Aotearoa aged cheddar, Kikorangi blue, double cream camembert, fruit paste, nuts, fresh and dried fruits, fig and walnut loaf and
homemade crackers.  21.00

After Dinner

Port – Selection of ruby and tawny ports.  10.00

Liqueur Coffee –  13.50