The Cliff Restaurant
Home
The Cliff
Photos
Menu
Wine List
Reservations
Events
Contacts
User
Logon

TONIGHT'S SPECIALS
WEDNESDAY 14TH JULY 2010

FIRST COURSE

CHILLED CELERY AND STILTON SOUP WITH APPLE SALAD

SPICY THAI STYLE LOBSTER SALAD WITH GLASS NOODLES,
PICKLED CUCUMBER, TOMATOES AND CORIANDER

"CARPACCIO" OF VINE RIPENED TOMATOES WITH BEETROOT,
GOAT'S CHEESE, MESCLUN GREENS AND BALSAMIC VINAIGRETTE

CHINESE ROAST PORK WITH MOO SHU PANCAKES,
SPRING ONIONS, CUCUMBER AND HOISIN SAUCE

SAUTEED SCALLOPS ON TRUFFLE MASH WITH CREAMED LEEKS

MESCLUN AND BABY SPINACH SALAD WITH ROQUEFORT CHEESE,
PROCUITTO HAM, POACHED PEAR, BLACK FIGS,
TOASTED PECANS AND PORT REDUCTION

ANGEL HAIR PASTA TOSSED WITH GARLIC-CHIVE SAUCE,
ATLANTIC PRAWNS, AGED PARMESAN, CHILLI FLAKES
AND WILD ROCKET LEAVES

SPICY TUNA TARTARE (RAW) WITH ASIAN VINAIGRETTE,
WASABI YOGURT SAUCE, CHILLI OIL AND TOBIKKO

MAIN COURSE

CHARGRILLED TUNA (COOKED RARE) ON JASMINE RICE WITH A
THAI YELLOW CURRY SAUCE, CORIANDER VINAIGRETTE
AND GRILLED PINEAPPLE RELISH

12 0Z. PRIME STRIPLOIN STEAK WITH PEPPERCORN SAUCE,
TOMATO - ROCKET SALAD AND BUBBLE AND SQUEAK CAKE
BDS $15.00 SUPPLEMENT

CAJUN RED SNAPPER ON CREAMED POTATOES WITH
GRILLED ZUCCHINI, PESTO CREAM SAUCE AND TOMATO SALSA

CHARGRILLED BARRACUDA ON A BAKED POTATO CAKE
WITH HORSERADISH - SMOKED SALMON SAUCE,
FINE BEANS AND BABY ONIONS

PAN ROASTED RED SNAPPER ON LINGUINE WITH
BASIL CREAM SAUCE, ASPARAGUS AND TOMATO-BASIL COULIS

CHEF PAUL OWENS