BRUT Bar&Lounge

2 jumbo lump pan-seared crab cakes with a tarragon spicy aioli.

Pan-seared in Kasteel cherry sauce demi-glaze served.

Blackened mahi-mahi topped with a citrus herb butter sauce.

Crisp romaine, croutons, parmesan, and tangy house-made Caesar dressing.

Field greens, peppers, onions, cucumbers, tomatoes, cheese, and honey balsamic vinaigrette.

Duck confit moed greens with raisins, fennel, and apple with honey balsamic vinaigrette.

Fresh mozzarella sliced tomatoes. Basil and balsamic glaze.

8oz. All beef burger with sautéed mushrooms caramelized onions topped with gruyere cheese.

Herb and shallot marinated skirt steak topped with herb compound butter with frietjies dijon garlic sauce.

Chefs special secret recipe fondue with toasted French baguette and vegetables.

Beer battered cod served varieties, dijon garlic aioli and malt vinegar.

Pan-seared in Kasteel cherry sauce demi-glaze served.

Assorted cheeses served with grapes, accompaniments, and toast points.

Assorted cured Italian meats with accompaniments and toast points.