Chicken Liver Paté Trevinos chicken liver paté, served on a bed of mesculin salad and warm toasted bread

Steamed Green-Lipped Mussels Cooked out in a creamy dill and white sauce accompanied with baked Turkish flukes

Warm Tandoori Lamb Salad Flame Grilled lamb rump, thinly sliced, arranged with baby spinach, mung beans, roasted peppers drizzled in a crisp tandoori yoghurt

Chicken Filo Parcel Flame grilled chicken, sautéed onions, spinach lightly bound with cream cheese, wrapped in filo. Oven baked to a golden crisp, accompanied with a mango and lime coulis

Trevinos Ceasar Salad Mixture of crispy bacon, boiled eggs, garlic croutons, grated parmesan cheese, bound in a light anchovy dressing. Served on a bed of baby cos lettuce

Garlic Prawns Marinated garlic prawns sautéed in white wine, resting in basmati rice, surimi chunks

Pumpkin, Bacon and Spinach Bound in a creamy parmesan sauce, topped with sour cream adn basil

Pasta Marinara A mixture of seafood, pan heated in a tomato, garlic and herb sauce, garnished with fried Asian noodles

Rigatoni Chicken, bacon and mushrooms, cooked in a creamy white sauce

Trevinos Favourite Tender chicken, roasted cashews, thick cut brie, arranged on a cranberry base, topped with mozzarella cheese

Seafood An array of fresh seafood, capers and caramelised onions on a rich tomato herb base, topped with mozzarella cheese

Satay Chicken Grilled chicken with mushrooms and red peppers topped with mozzarella cheese and a swirl of satay sauce

Peppered Italian Tomato and oregano base topped with peppered salami, stuffed olives, sliced red onions, roasted peppers and spicy sausages layered with mozzarella cheese

Meat Lovers BBQ sauce base, topped with salami, spicy sausages, chirozo sausages and mozzarella cheese with a swirl of black sauce

Aloha Traditional ham, pineapple, tomato and onion coated with mozzarella cheese

Riccarton Rib Eye Steak Succulent 350gm rib eye, chargrilled to your liking, resting on scalloped potatoes, accompanied with steamed vegetables, topped with a port wine blueberry jus

Chicken Breast Stuffed with a mixture of spinach, brie and roasted cashews resting on a capsicum and lime scented basmati rice. Accompanied with seasonal vegetables

Canterbury Salmon Fresh each day from Akaroa waters. Tossed with dill, lime, coriander, pan seared, nesting on vegetable couscous, topped with an onion and strawberry liqueur marmalade

Lamb Wellington Marinated lamb rump, lightly roasted with roast portabella mushrooms, sun-dried tomatoes, chef's paté, wrapped tight in feather pastry, oven baked to a golden glaze. Served with a rich port wine and berry jus, accompanied with vegetables

Venison 200g aged Denver leg, flame grilled to medium rare, left to rest on a stack of grilled aubergine, roasted portabello mushrooms, garden spinach and dazzled with a juniper berry jus

Lamb Shanks Braised with a selection of herbs and tomatoes, served with mashed potatoes and green peas

Fish and Chips Tempura battered fish, served with a basket of chips, a side of tartare sauce, garnished with garden greens

Fish of the Day Check our Specials Board for today's fish dish

Trevinos Vegetarian Filo Stuffed with seasonal vegetables, served with garden greens, cherry tomatoes, laced with Trevinos special black sauce

Cheeky Chicken Tikka Masala Tender chicken chunks cooked to a perfection in a mild tikka masala sauce upon a bed of basmati rice, topped with mint yoghurt and cucumber sauce. Accompanied with poppadoms

French Fries

Wedges with sweet chilli sauce and sour cream

Side Salad

Desserts Check our Specials Board for today's desserts

Cajun Fries

Seasonal Vegetables

Cheese Board for two