Lunch/Dinner Functions

Brown Cow offers two set menus with shared entrees.

  

Menu 1  –  Set Menu with  Shared Entrees

2 Courses $30.00    3 Courses $35.00  

     

Entrées to Share 

Garlic and Cheese Pizza V

And

A Selection of Tapas

  

Choice of Main Course

Five Spice Calamari Salad with Asian green lettuce, daikon and julienne carrot,coriander aioli and sweet soy dressing

Tandoori Chicken Pizza with red onion, guacamole & sour cream GF Opt

Roast Chicken Salad with roast kipfler, mixed lettuce, green beans, roast capsicum and crispy pancetta with a mustard vinaigrette GF

Pappardelle Pasta tossed with chicken, Asian mushrooms, spinach and finished with parmesan cheese, lemon zest and sage. V Opt GF Opt

Beer Battered Flathead with chips, homemade tartar sauce and a garden salad

Prawn Linguini with Chilli, garlic, and finished with fresh tomatoes and coriander GF Opt

Caesar Salad- cos lettuce, grilled bacon, croutons, anchovies, parmesan cheese and poached egg GF Opt with chicken optional

Cow Steak Sandwich with porterhouse steak, fried egg, bacon, beetroot, lettuce,cheddar cheese, caramelised onion, brown sauce and seeded mustard with shoestring fries

Vegetarian Pizza with roasted cherry tomatoes, rosemary salted kipflers, thyme, balsamic, rocket and topped with shaved grana padano V/ GF Opt

  

Dessert

Lemon Tart served with double cream

 

Menu 2 – Set menu with shared entrees

2 Course $36.00     3 Course $42.00

Entrees to share

A Selection of Tapas

Trio of Dips with warmed Turkish Bread V

Garlic & Cheese Pizza V

 

Choice of Main Course

Chicken Roulade stuffed with chicken mousse, semi dried tomato, thyme and pine nuts served on roasted kipfler potatoes and spinach served with asparagus and finished with a thyme jus

Roast Duck Risotto with button mushrooms finished with herb jus GF

Eye Fillet served with potato gratin, peppered baby carrots and zucchini, watercress salad and a mushroom and green pepper corn sauce OR a mushroom red wine jus GF

Prawn & Crab Linguine with chilli, garlic, fresh tomatoes and coriander

Potato Gnocchi with roasted pumpkin, spinach, toasted macadamia nuts and a sage pumpkin beurre blanc finished with shaved pecorino cheese V

Steamed Fillet of Barramundi with an Asian style prawn and crab chilli omelette, Asian greens, shitake and oyster mushrooms and a master stock finish GF

Tasmanian Smoked Salmon Salad with avocado, bean sprouts, capers and red onion with a ginger and lime vinaigrette. GF

 

Dessert – served alternatively

Lemon Tart served with double cream

Chocolate Marshmallow Cake served with double cream