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Buffalo Bar & Grill: Menu

145 Quay St, Auckland Central, Auckland City

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Starters

Chefs fresh Bread selection: With pesto, herbed aioli and dipping oil; 8.50
Bruschetta: topped with pesto,Confit tomato; 8.50

Entrees & Salads

Soup of the Day: P.O.D
Fresh New Zealand Oysters: Natural P.O.D; Kilpatrick P.O.D
Champaign steamed Mussels and Pipis: In a green peppercorn and brandy cream sauce Served with garlic flutes and roasted lemon; 12.50
Calamari Beignet Salad: Aragula, cucumber ribbons, spanish onion, toasted pine nuts, and a red pepper anda crushed caper salsa; 13.50
Traditional Cesar Salad: Fresh cos leaves, herbed croutons, bacon lardoons, parmesan, anchovies, aioli, topped with a soft poached egg; 12.90
Caramelized Artichoke heart and smoked French bean Salad: Grilled baby corn, tadagasica olives, sun dried tomatoes, toasted pine nuts, finished with aioli and a fig balsamic reduction; 14.50
Forrest Mushroom and baby Spinach Cannelloni: Fresh egg pasta filled with a mushroom, baby spinach and thyme farce, braised in a vanilla and toasted herb cream sauce; E - 13.50; M - 21.00
Braised Lamb fleck Tian: Marinated Tuscan vegetables, fresh baby herbs W a beef and balsamic fumet; 14.00
Grilled Chicken tenderloin Salad: baby corn, french beans, cherry tomatoes, rocket, artichoke hearts, cos leaves and a lemon aioli; 15.50

Mains

Fish of the Day: P.O.D
Oven roasted Salmon fillet: w a chive and lemon potato whip, buttered baby spinach, avocado and red pepper salsa drizzled a pink peppercorn hollandaise broth; 24.90
Oven roasted corn fed Chicken: w julian courgette, grilled baby corn on a basil and parmesan potato whip, finished with an oregano, sun dried tomato and chicken jus; 23.50
Aged Beef eye fillet: w sugar roasted smoked pomme frits, fricassee mushrooms, confit tomatoes and a roasted garlic and marjoram sauce; 27.90

The Grill

All served with Pimiento Potatoes and your choice of Beef demi-glaze, Mushroom and garlic, Bearnaise or Al pepe sauce

Sirloin 300 gm: 25.50
Scotch fillet 300 gm: 27.50
Eye fillet 250 gm: 31.50
T-bone 500 gm: 29.50
Pork chops: 27.50
Walnut and Mascarpone crusted Lamb Rump: w a feta and herb potatoes crush, aubergine caviar, glazed bulbs and a merlot jus; 23.90
Hickory and Plum glazed Pork ribs: w garlic potato whip, sauteed french bean, peppered tamarillo chutney, glazed with hickory and plum reduction; 22.90
Seafood Tasting Platter for Two: Oyster shots, seared scallops, mussels, pipes, fish of the day, calamari beignets, smoked salmon rillette, garlic prawns; 49.90

Side Dishes

Wood roasted french beans: 6.00
Buttered Parmentia potatoes: 5.50
Roasted truffled artichoke hearts: 6.00
Aragula, vine ripened tomatoes and parmesan salad: 6.00
Fries with aioli: 5.50

Brunch Menu

Muffin of the Day: Today's muffin with mascarpone cream and vanilla anglasie; 4.00
Chocolate fudge Brownie: Rich chocolate fudge brownie, thicken cream, and fresh strawberries; 4.50
Fresh Fruit Trio: Banana smoothy, peach and plum fruit yogurt and fruit salad; 11.50
Cinnamon & Maple Glazed French toast: w caramelised banana, mascarpone cream and fresh strawberries; 11.50
Bacon and Eggs: Your choice of eggs, grilled bacon, toasted farmhouse bread, roasted vine ripened tomato; 9.50
Eggs Benedict: Two soft poached eggs, braised spinach Toasted artisan bread, and a pink peppercorn hollandaise; Bacon 11.50; Smoked Salmon 12.50
Creamed Portobello Mushrooms: Field Mushrooms; Bacon on caibatta w a garlic thyme sauce; 13.50
Fresh Bread selection: w pesto, herbed aioliand dipping oil; 8.50
Bruschetta: Topped with pesto, Confit tomato and parmesan; 8.50
Fresh New Zealand Oysters: Natural P.O.D; Chef's special P.O.D
Champaign steamed Mussels and Pipis: In a green peppercorn and brandy cream sauce. Served with garlic flutes and roasted lemon; 12.50
Calamari Beignet Salad: Aragula, cucumber ribbons, spanish onion, toasted pine nuts, and a red pepper and a crushed caper salsa; 13.50
Calamari Beignet Salad: Aragula, cucumber ribbons, spanish onion, toasted pine nuts, and a red pepper and a crushed caper salsa; 14.50
Gourmet B.L.A.T: Grilled Bacon, cos lettuce, tomato, avocado on toasted focaccia w tamarillo chutney, aioli and fries; 14.50
Traditional Fish and Chips: Battered Fish, fries, salad, gilled lemon, salsa and aioli; 13.50
Open Steak Sandwich: Rocket, fresh tomato, onion marmalade, pickled cucumber, brie, served with Fries and onion rings; 15.50
Steak, Eggs and Chips: Flame grilled Scotch fillet, Fried eggs, Chips roasted vine ripened tomatoes, and a bearnaise sauce; 15.50
The Buffalo Grill: Eggs, bacon, sausage, steak medallion, roasted tomatoes, buffalo hash, braised mushrooms, rocket and aioli; 16.50
Fish of the Day: P.O.D

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