pan new menu breakdown dec 2009 - spur...

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MMEENNUU

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Insert Menu Breakdown updated Dec 09 - 2 - of 24

MMEENNUU BBRREEAAKKDDOOWWNN

SSTTAARRTTEERRSS -- CCHHEEEESSEE && SSAAUUCCEE DDEESSCCRRIIPPTTIIOONNSS MOZZARELLA CHEESE:

Pale yellow-white cheese – mild in flavour – Melts easily Italian cheese originally made from buffalo milk

FETA CHEESE:

Salty white cheese - picked in brine (salt water) Normally served with salads but also used with garlic breads / pizzas & pastas

PARMESAN CHEESE:

Off-white powder cheese with distinctive smell – the higher the price, the older the cheese Served with pizza and pasta

RICOTTA CHEESE:

Low-fat soft white cheese that crumbles - very little taste

CHEDDAR CHEESE:

Yellow cheese - mild aroma and taste- used in a variety of dishes Most commonly used cheese in South Africa

SSAAUUCCEESS

TOMATO CONCASSE

Italian based - whole peeled tomato with basil Commonly known as “red sauce”/ concasse

BECHAMEL SAUCE

Creamy white sauce Used in all cream based dishes

VINAIGRETTE

Creamy white salad dressing Made from spices, herbs, salt, sugar, olive oil, mayonnaise and white vinegar

BALSAMIC VINEGAR

Red wine vinegar (aged in oak barrels) with caramel, Has a strong aroma - served with salads

TARTAR SAUCE

A sauce with a mayonnaise base consisting of egg, gherkins, parsley, onions and capers


TIKKA SAUCE

Spicy traditional Indian sauce made with marsala and turmeric Orange / brown in colour

THAI SAUCE

A Thai recipe: Contains soy sauce, peanut butter and caramel. Yellow / brown in colour - Used on the chicken fajita pizza Note: Traces of nuts found in this product.

PERI-PERI SAUCE

Spicy traditional Portuguese style chili sauce – quite hot Brownish-red in color

SMOKED HICKORY BASTING

Smokey rib and steak basting sauce

MUSHROOM

Creamy mushroom sauce, with sliced button mushrooms

PEPPER

Creamy pepper sauce with black & green Madagascan peppercorns

CHEESE

Creamy rich cheddar cheese sauce

SSTTAARRTTEERRSS

GARLIC SNAILS WARNING this product is extremely hot.

Ingredients � 6 snails in a snail dish, covered with garlic butter. � Sprinkled with mozzarella cheese and baked in the pizza oven. � Garnished with parsley.

Pre Drop � Served in a snail dish on an oval plate with brown bread. � Served with a snail fork on the side of the plate.

BAKED PRAWN TAILS WARNING this product is extremely hot.

Ingredients � 1 portion of prawn tails in a snail dish, covered with garlic butter and cream. � Sprinkled with mozzarella cheese and baked in the pizza oven. � Garnish with parsley.

Pre Drop � Served in a snail dish on an oval plate with brown bread. � Served with a snail fork on the side of the plate.


BRUCHETTA Ingredients � 2 slices of oval loaf � 2 basting spoons of Bruchetta salsa � 20g fresh garlic � 20ml of Panarottis Olive Oil

Prep � Cut 2 slices of oval bread approximately 20mm thick. � Brush with garlic & olive oil and toast through pizza oven. � Position slices on a dinner plate as per the picture. � Apply a basting spoon full of brochette salsa per slice.

BAKED MOZZARELLA MUSHROOMS WARNING this product is extremely hot. Prep � A lasagne bowl is lined with tomato concasse, béchamel sauce and cream. � 150g medium sized button mushrooms are added. � Topped with fresh spinach, mozzarella cheese and seasoned with garlic. � Baked in the pizza oven and served on an oval plate lined with a serviette. � Garnish with parsley.

CHICKEN WINGS Question: Would you prefer spicy peri-peri or hickory-smoked basting?

Prep � 1 portion chicken wings (4 wings with tips removed). � Deep-fried and then basted with the guest’s choice of sauce until sticky (hickory-

smoked or peri - peri). � Garnished with parsley.

Pre Drop � Finger bowl � Served in a kids pasta bowl on a side plate accompanied by the sauce on the

side.

CHICKEN LIVERS Ingredients � Chicken liver mix which consists of bacon and onion - prepared in a creamy peri-

peri sauce. � 150g chicken livers and 50g bacon � Garnish with parsley.

Prep � Served in a kid’s pasta plate on an oval platter. � Served with Garlic Bread.

CALAMARI Prep � Tender calamari rings (125g), seasoned with flour and deep fried. � Serve on an oval plate with savoury rice or potato wedges and accompanied with

tartare sauce. � Garnish with parsley.


ITALIAN NACHOS Ingredients � 50g moz cheese (1 portion) � 25g Cheddar cheese � 70g nachos � 50g bruchetta salsa � 25g Chunky Cottage cheese � 6 calamata olives � ¼ avocado

Prep � Place a glass ramekin in the centre of a side plate and position nachos chips

around the ramekin leaving a hole in the middle. � Spoon chunky cottage cheese in dollops over nachos. � Place depitted calamata olives evenly around. � Top with mozzarella and cheddar cheese, season with pizza salt . � Remove glass ramekin and bake in pizza oven careful not to burn nachos chips. � Place hot plate on dinner plate lined with a printed serviette. � Place bruchetta salsa in the hole in the centre. � Cut ¼ avocado into 4 slices and position pieces as per picture. � Fresh parsley garnish.

PPIIZZZZAA BBRREEAADDSS

All pizza bread crusts are brushed with herbed oil prior to being served. The size is regular as stated. Large available at R12.00 extra GARNISH: All pizza breads are garnished with chopped parsley. OPTIONAL: Butter on the side.

GARLIC BREAD

Plain garlic pizza bread baked to perfection

CHEESY JALAPENO PIZZA BREAD

Garlic pizza bread toped with mozzarella, cheddar cheese & jalapeno peppers.

THREE CHEESES

Garlic pizza bread topped with mozzarella, cheddar and feta cheese.

CHEESY GARLIC TWIST

Two twisted dough strips filled with a mix of cheddar cheese, mozzarella cheese and garlic.

Served on a regular pizza plate with sweet chili sauce


SSAALLAADDSS

All salads are always served with:

� Extra Virgin Olive oil

� Balsamic vinegar

� Creamy vinaigrette dressing

� Black Pepper

PRE-DROPS: All condiments – before food is taken to table.

SHARING: If a salad is to be shared, each guest will receive a clean side

plate, and a spoon & fork will be set next to the bowl of salad.

FRESH GARDEN SALAD (BASE SALAD)

Mixed lettuce, cucumber, cherry tomatoes, onions, assorted peppers and carrots, Served in a pasta bowl, and topped with chopped fresh parsley.

GREEK SALAD Prep Base salad, topped with: � Calamata Olives and Danish feta cheese � Garnished with chopped fresh parsley.

CHICKEN CAESAR Prep Base salad, topped with: � Raw sliced mushrooms and cooked bacon pieces. � Topped with warm roast chicken pieces. � Garnished with chopped fresh parsley.

AVOCADO DEL MARE Prep NB! Avocado must be ripe to be served – this is a seasonal item � Place mixed lettuce on the top side of an oval plate and place half of an avocado

fanned on the plate below it and dress with vinaigrette dressing. � Place seafood mix of prawn tails, crabsticks and pineapple in a pink sauce onto

mixed lettuce and garnish with cherry tomatoes. � Garlic pizza bread, cut into 6 slices is arranged on the side of the plate. � Garnish with fresh chopped parsley.

AVOCADO DEL POLO Prep NB! Avocado must be ripe to be served – this is a seasonal item. � Place mixed lettuce on the top side of an oval plate and place half of an avocado

fanned on the plate below it and dress with vinaigrette dressing. � Place chicken mayonnaise mixture and spring onions onto mixed lettuce and

garnish with cherry tomatoes. � Garlic pizza bread, cut into 6 slices is arranged on the side of the plate. � Garnish with fresh chopped parsley.


AVOCADO DEL GRECO Prep � NB! Avocado must be ripe to be served – this is a seasonal item.

� Place Greek salad on the top side of an oval plate and place half of an avocado fanned on the plate below it and dress with vinaigrette dressing

� Garlic pizza bread, cut into 6 slices is arranged on the side of the plate � Garnish with fresh chopped parsley.

CALAMARI SALAD Ingredients � Fresh Garden salad � 50g (12) Calamata Olives � 50g Danish Feta � 125g Calamari

Prep � Manufacture a garden salad as per the standard assembly. � Dust calamari with seasoned and deep fry until golden brown. � Place olives and feta cubes on top of garden salad. � Top with deep fried calamari rings. � Garnish with fresh parsley.

PASTA SALAD Ingredients � 50g of mixed lettuce � 50g of mixed peppers � 30g x spring onion � 6 halved cherry tomatoes � 100g of roast chicken strips � 250g of penne pasta � 50ml of vinaigrette dressing

Prep � Line pasta bowl with lettuce. � Place chicken strips, cherry tomatoes, mixed peppers, cherry tomatoes and

penne pasta portion in mixing bowl. � Season mix with black pepper and gently toss salad in vinaigrette dressing. � Place mix on the bed of lettuce in pasta bowl. � Garnish with spring onions and fresh parsley.

AVO DEL MEZZA Ingredients � 8 slices of Salami � 25g of Danish Feta � 6 Calamata Olives � 25g of sun dried tomatoes � ½ avocado � 160g of kids garlic bread � 50ml of vinaigrette

Prep � Place Feta, Olives and sundried tomato in 3 (6cm) glass ramekins. � Position ramekins on plate in a triangular pattern below the logo on the oval

platter. � Fold salami slices in half and position on either side of the top ramekin as

indicated in the picture. � Fan the half avocado centre bottom of the plate and drizzle with vinaigrette

dressing.


� Cut garlic bread into 8 slices and place on either side of plate. � Garnish with fresh parsley.

TTRRAAMMEEZZZZIINNIISS

Tramezzini is Italian flat bread filled with mozzarella cheese and one of the following fillings of the customer’s choice:

� Feta & Spinach

� Feta, Bacon & Avocado (Seasonal)

� Thai Chicken & Avocado (Seasonal)

� Chicken Mayonnaise

� Chicken & Sweet Chilli

� Prego Steak & Mushroom

NOTE: All Tramezzinis are served on an oval plate with the guest’s choice of either a side Greek salad or Potato wedges.

PPIIZZZZAASS

PRE-DROP: All pizzas are served with the following condiments on the side:

� Parmesan cheese.

� Chopped chillies in olive oil.

� Crushed fresh garlic in olive oil.

WHEAT – FREE PIZZA: All wheat free pizza bases available in store on request.

This is only available in standard size and can not be made with stuffed crust as bases

are pre-made.

SHARING: For 2 people, the pizza is split onto two plates. For 3 or more people, pizza is served in the middle of the table, with a clean oval plate for each guest. All pizza crusts must be brushed with olive oil before being served.

GARNISH: All pizzas – chopped parsley (before being served)

� All pizzas are served as standard size.

� When requested we can provide a large pizza at an additional cost of R10.00.

� With all pizzas the customer has a choice of thin, thick base or Calzone at no extra cost?

� All toppings are to be placed on top of the cheese.

� All mince toppings are to be placed under the cheese mixed with the tomato concasse.

� The guest can double up on the cheese for an additional R10.95 (this is served on top of the toppings).


� Margherita, Vegetarian, Al Capone, San Marco or Chicken Fajita pizza are Heart Foundation approved. This is prepared with a lighter topping of cheese (50gr).

MARGHERITA (BASE PIZZA)

Consists of a base – topped with tomato concasse and mozzarella cheese with Italian spices.

REGINA

Base, topped with: Mushrooms and ham.

HAWAIIAN

Base, topped with: Ham and pineapple.

CALIFORNIA

Base topped with: Bacon, Feta & Avocado (seasonal).

CHEESE BURGER PIZZA PIE Prep � 2 pizza bases � Place ingredients, i.e. Bolognaise Mince, onion, gherkin, cheddar and mozzarella

cheese between the two bases and seal the edges with a fork. � Brush with egg and milk mixture prior to cooking.

CARNIVORE

Base topped with: Salami, Italian sausage, bacon & ham

SANTA FÉ

Base topped with: Italian sausage, salami, mushrooms and pineapple.

NEW ORLEANS

Base topped with: Bacon, banana, avocado (seasonal) and fresh garlic.

VEGETARIAN

Base topped with: Mushrooms, assorted peppers, cherry tomato and pineapple, spring onions.

PANAROTTIS SPECIAL

Base topped with: Salami, ham, mushrooms, pineapple and calamata olives

SEAFOOD

Base topped with: Prawn tails, crabsticks and mussels topped with concasse and cheese.

CHICKEN FAJITA

Base topped with: Thai chicken, peppadew peppers and avocados (seasonal).


RIBRACK

Base topped with: De-boned pork rib pieces, hickory smoked basting, pineapple, Peppadew and spring onion.

AL CAPONE

Base topped with: Tikka chicken, onions, cherry tomatoes, gherkins & chillies

Warning: this product is hot and spicy!

MEXICANA

Base topped with: Bolognaise mince, assorted peppers, onions, cherry tomatoes, garlic and chillies.

Warning: this product is hot and spicy!

RIB & CHICKEN

Base topped with: Deboned ribs, hickory smoked basting, roast chicken and cherry tomatoes.

RIB & STEAK Base topped with basted steak strips and rib with hickory basting Fresh parsley garnish

PREGO STEAK

Base topped with: Steak strips, onions and cheddar cheese

SAN MARCO

Base topped with: Roast chicken, spring onion, pineapple and sweet chilli sauce.

PREGO CHICKEN

Base topped with: basted chicken strips with prego sauce, sliced mushrooms Fresh parsley garnish CHICKEN & MAYO

Base topped with: Margherita topped with chicken and mayonnaise and spring onions.

NACHO GRANDE Base topped with: bolognaise mince, nachos, bruchetta salsa, chunky cottage cheese, cheddar cheese, ½ avocado Fresh parsley garnish.

MEDITERRANEAN

Base topped with: Olives, peppadews, sundried tomatoes and feta.

DUO “BEST OF BOTH WORLDS”

Combine your two favourite pizzas in one delicious duo.


CREATE YOUR OWN PIZZA

The customer will be charged for a Margherita and then the toppings are charged Individually.

Regular Margherita: R33.95 Large Margherita: R46.90

Topping categories: R 6, 95: Onions, assorted peppers, banana, spring onions, cherry tomatoes, gherkins, pineapple, , spinach.

R 8, 95: Cheddar, feta, calamata olives, Peppadews, crab sticks, jalapeno peppers, mushrooms

R 10, 95: Italian sausage, bacon, ham, bolognaise mince, mozzarella, salami

R 12, 95: Prawn tails, deboned ribs, steak strips, mussels, oven-roasted chicken, avocado (seasonal), sundried tomatoes

MONSTERITO GIANT PIZZA

Customer gets almost ½ a meter Margherita base Choice of any 3 toppings

Note: all take away pizzas; customers are to be offered either garlic, parmesan or chilli with their pizza.

STUFFED CRUST

Add the stuffed crust option to any of our standard pizzas to enjoy a delicious crust filled with mozzarella cheese.

PIZZA PIES (FOLDED CALZONE PIZZAS)

PPAASSTTAA

QUESTION: Would you like Penne, Fettuccine or Spaghetti? GARNISH: All pasta’s – fresh chopped parsley. All pasta’s are to be served with a pasta spoon on a side plate and serviette. PRE-DROPS: All pasta’s must be served with the following condiments:

� Parmesan cheese. � Chopped chillies in olive oil. � Fresh crushed garlic in olive oil.

SHARING: When customers share pasta it should be served in a kiddies’ pasta plate.

SPAGHETTI BOLOGNAISE Traditional ground beef, sautéed in garlic and olive oil served with a tomato based sauce. Served with a choice of pasta

ALFREDO Crispy bacon, ham and sliced button mushrooms served in a rich, cream based sauce. Served with a choice of pasta.


TUSCAN A combination of onions & assorted peppers, sautéed in olive oil, crispy bacon, Italian sausage and salami. Served in a creamy tomato sauce. Served with choice of pasta.

CHICKEN CAPRICCIOSA A combination of assorted peppers, onion and mushrooms sautéed in olive oil, topped with roasted chicken strips. Served in a cream based sauce. Served with a choice of pasta.

TEQUILA FLAMED FETTUCCINI A combination of assorted peppers, chillies, roasted chicken strips flamed with tequila served in a creamy tomato sauce, with garlic and spinach. Served with a choice of pasta

THAI CHICKEN & PEPPADEW PEPPERS Spring onions sautéed in olive oil with roasted chicken strips in a creamy thai sauce. Topped with diced peppadews Served with a choice of pasta

PRAWN TAIL & MUSSELS Sliced onions, prawn tails and mussels sautéed in olive oil, white wine is added until evaporated. Once evaporated, béchamel, cream and tomato concasse are added to a creamy tomato sauce. Served with a choice of pasta.

ROAST VEG & FETA A medley of roast vegetables in a tomato-based sauce sautéed in olive oil with a hint of garlic and toped with feta. Served with a choice of pasta.

SALMON RAVIOLI Ingredients � 200g of Salmon Ravioli, � 240ml of Béchamel sauce, � 30ml of fresh cream, � 20ml of garlic olive oil, � 2g of black pepper � 5g of pasta spice

Prep � Preheat frying pan and add garlic olive oil � Add black pepper and pasta spice and sauté � Add a dash of cream and absorb the glazing in the pan � Finish sauce with 2 ladles of béchamel sauce � Loosen frozen ravioli pockets by gently tapping on work surface � Add frozen ravioli pockets to sauce and immediately stir to coat all pockets � Cook ravioli for approximately 5 minutes, gently toss the pan to ensure even

cooking – DON’T USE A BASTING SPOON AS IT WILL CAUSE POCKETS TO BREAK OPEN


SALTIMBOCCA Ingredients � 4 x 40g of fillet medallions � 120ml of béchamel sauce � 30ml of fresh cream � 20ml of garlic olive oil � 2g of black pepper � 5g of pasta spice � 250g of fettuccini portion � 50g of moz cheese � 50g of ham � 50g of bacon � 50g of sliced button mushrooms

Prep � Preheat frying pan and add garlic olive oil � Season medallions with black pepper and pasta spice � Fry medallions till medium done � Cook Alfredo sauce as per standard recipe using only 120ml béchamel and 30ml

cream � Pre heat fettuccini in pasta boiler and place on round dinner plate � Top fettuccini with moz cheese and place fillet medallions on top � Finish with Alfredo sauce with parsley garnish

OOVVEENN BBAAKKEESS

All oven bakes are served on an extra oval plate to prevent the customers burning themselves – WARN THE GUEST THAT THE DISH IS HOT All oven bakes are served with a pasta spoon on a side plate, and a serviette.

GARNISH: All oven bakes - a sprinkle of parsley.

PRE-DROPS: All are served with: � Parmesan cheese. � Chopped chillies in olive oil. � Fresh crushed garlic in olive oil.

BEEF LASAGNE

Lasagne bowl lined with tomato concasse. Lasagne portion placed with béchamel and

cream and topped with mozzarella and cheddar cheese and baked in the pizza oven.

CHICKEN LASAGNE

Lasagne bowl lined with tomato concasse. Lasagne portion placed with béchamel and cream and topped with mozzarella and cheddar cheese and baked in the pizza oven.

SPINACH AND RICOTTA CANNELLONI

Oval plate lined with tomato concasse. 4 x cannelloni (1 portion) placed thereon and topped with béchamel and cream, mozzarella and cheddar cheese and baked in the pizza oven.

MIXED OVEN BAKE

Oval plate lined with tomato concasse, placed within is ½ Chicken and ½ beef lasagne and 2 Cannelloni tubes topped with béchamel and cream, cheddar and mozzarella cheese and baked in the pizza oven.


MMEEAATT,, PPOOUULLTTRRYY AANNDD FFIISSHH

PRE-DROPS: Dishes are served with the following condiments:

� Parmesan cheese. � Chopped chillies in olive oil. � Crushed fresh garlic in olive oil. � Dishes with side salads must also be served with balsamic

vinegar. � Olive oil. � Creamy vinaigrette.

POTATO WEDGES: Skins on potato wedges are deep-fried until golden-brown.

OPTIONAL: Side Greek Salad

STIR-FRIED VEGETABLES

A combination of julienne carrots, onions, assorted peppers, cherry tomatoes and mushrooms sautéed in olive oil and garlic.

CHICKEN MILANO Prep � Hot fettuccini is placed on a dinner plate, sprinkled with cheddar cheese and

warmed in the oven. � Topped with chicken breasts (4 x 40g) sautéed with mushrooms, onion &

assorted peppers and combined in a creamy sauce. � Garnish with fresh parsley

SALTIMBOCCA Prep � Hot fettuccini is placed on a dinner plate, sprinkled with ham and mozzarella

cheese warmed in the oven � Topped with fillet pieces (fillet medallions - 4 x 40g) and mushroom sauce or

guests’ choice of sauce. � Garnish with fresh parsley

CRISPY BACON & FRESH AVO Prep � Back Bacon - 2 Rashers � Avocado - Half � Grill 2 rashers of bacon and place on top of rump/fillet � Top with avocado slices � Garnish with fresh parsley

NB – Halaal stores are to replace bacon with pressed beef CHEESY JALAPENO

Ingredients � 20g of Sliced Jalapenos � 100ml of Cheese Sauce

Prep � Top rump/fillet with sliced jalapenos


� Finish with heated cheese sauce � Garnish with fresh parsley

CHEDDARMELT Ingredients � 50g of Grated Cheddar Cheese � 100ml of Mushroom Sauce

Prep � Top rump/fillet with grated cheddar cheese � Finish with heated mushroom sauce � Garnish with fresh parsley

Guests have a choice of the following side-orders to accompany the meals below:

� Potato Wedges

� Chips

� Savoury rice

All meals are served with Stir-Fried Vegetables OVEN ROAST CHICKEN

QUESTION: Would you prefer peri-peri or lemon & herb?

Prep � ½ Chicken seasoned with basting of choice and rosemary & olive oil spice &

oven-baked � GARNISH: Sprinkle of parsley � Serviettes and wet wipes on a side plate

CHICKEN SCHNITZEL

QUESTION: Which sauce would you like with your schnitzel, mushroom, cheese or pepper sauce?

Prep Chicken breasts (4 x 40g) coated in crumbs and pan-fried.

STUFFED CHICKEN BREAST Prep � Two de-boned butterflied chicken breasts stuffed with fresh spinach and Feta

cheese � The outer breast seasoned with Rosemary and Olive spice, grilled in the flat top. � Served with the guest’s choice of mushroom, pepper or cheese sauce. � GARNISH: Sprinkle of parsley

PANAROTTIS FILLET (200g) QUESTION: How would you like your fillet done? (Well-done, medium etc) Which sauce would you like with your schnitzel, mushroom, cheese or pepper sauce?

Prep � 200g Beef tender loin grilled & topped with a crispy bacon and fresh avocado. � Serve on dinner plate, with sauce bowl on side plate with serviette & teaspoon � GARNISH: Sprinkle of parsley.


BEEF SCHNITZEL QUESTION: Which sauce would you like with your schnitzel, cheese, mushroom or pepper sauce?

Prep � 150g per portion (Rump/Sirloin) � Beef medallions coated in bread crumbs and pan-fried. � GARNISH: Sprinkle of parsley

RIBS (400g/600g) QUESTION: 400g or 600g portion of ribs?

Prep � Spare ribs basted and grilled to perfection � GARNISH: Sprinkle of parsley

PANAROTTIS RUMP (200g) QUESTION: How would you like your steak done? (Well-done, medium etc) Would you like a steak sauce; mushroom, pepper or cheese sauce? (Guests are charged extra for the sauce)

Prep � Prime cut rump grilled to perfection. � Topped with a cheesy jalapeno sauce. � GARNISH: Sprinkle of parsley

T-BONE FLORENTINE (500g)

QUESTION: How would you prefer your steak to be grilled? Would you like a steak sauce; mushroom, pepper or cheese sauce? (Guests are charged extra for the sauce)

Prep � Based and grilled to perfection � GARNISH: Sprinkle of parsley

LAMB CHOPS (400g) QUESTION: How would you prefer your cutlets to be grilled? Would you like a steak sauce; mushroom, pepper or cheese sauce? (Guests are charged extra for the sauce)

Prep GARNISH: Sprinkle of parsley

CALAMARI Prep � Tender calamari rings (250g) fried in a light batter accompanied with a tartare

sauce. � GARNISH: Sprinkle of parsley


DDEESSSSEERRTTSS

All desserts are served with a soda spoon placed on table - Not in the dessert. All desserts are served on a dinner plate, which has been garnished with chocolate sauce.

DEATH BY CHOCOLATE QUESTION: Would you prefer cream or ice-cream?

Prep � Served in a wine glass. � Layers of white and dark chocolate mousse. � Topped with sprinkling of nuts. � Served on a side plate and serviette. � Garnish: Cherry on ice cream or cream.

CHEESE CAKE OF THE DAY

QUESTION: Would you prefer cream or ice-cream?

Prep � Biscuit based fridge/baked cheese cake � Topped with assorted toppings, i.e. Granadilla, strawberry, etc. � (Check availability daily) � Garnish: Cherry on ice cream or cream.

CHOC BROWNIE SUNDAE

Delicious layers of chocolate brownie and ice-cream.

FUDGE PICASSO

QUESTION: Would you prefer cream or ice cream?

GARNISH: Cherry on ice cream or cream.

BROWNIE PIZZA SLICE



STICKY TOFFEE PUDDING



IRISH / KAHLUA COFFEE QUESTION: Whiskey or Kahlúa? Double or single? Prep � Whichever liqueur or spirit the customer prefers � 2 teaspoons brown sugar and topped up with filter coffee and stirred. � Served in a wine glass – no straw. Cream on top. � Served on a serviette on a side plate.


DOM PEDRO QUESTION: Whiskey or Kahlúa? Double or single? Prep � Whichever liqueur or spirit (whiskey/Kahlúa) is preferred, mixed with ice-cream. � Served in a wine glass with a lining of chocolate sauce. Cream on top. � Served on a serviette, on a side plate with a wrapped straw.

QQUUEENNCCHHEERRSS ALL STRAW WRAPPERS ARE TO BE LEFT IN TACT - STRAW SERVED ON RIGHT HAND SIDE OF THE GLASS.

LIPTON ICE TEA QUESTION: Which flavour would you prefer?

Prep � Served in a soda glass – no ice. � Served with a straw – placed on right hand side of glass.

LIQUI FRUIT JUICE QUESTION: Which flavour would you prefer? Orange, Mango-Orange, Breakfast Punch & Guava 330ml Liqui-fruit cans

MILKSHAKES QUESTION: � Which flavour would you prefer? � Chocolate, Banana, Bubblegum, Strawberry, Lime

Prep � Ice-cream, milk and flavour of customer’s choice � Served with a wrapped straw

DOUBLE-THICK MALTS QUESTION: � Which flavour would you prefer? � Chocolate, Banana, Bubblegum, Strawberry and Lime

Prep � Ice-cream, Horlicks & flavour of customer’s choice (Mixed with a spoon.) � Lining of syrup on glass � Shake topped with Marshmallow. � Served on a serviette, on a side plate with a straw and soda spoon

BAR-ONE MILKSHAKE

Vanilla milkshake mixed with Bar-One sauce. Topped with chocolate sprinkles

SODA FOUNTAIN DRINKS

Coke, Cream Soda, Fanta, Sprite Served in a soda glass, with ice


SODA FLOATS QUESTION: Coke, Cream Soda, Fanta or Sprite?

Prep � ¾ of a glass of soda � Topped with ice-cream � Served on a side plate, on a serviette, with a straw and soda spoon.

MINERAL WATER (500ml) QUESTION: Still or sparkling?

Prep � Served with a wine glass - no ice � Bottles opened at tables.

HOT CHOCOLATE / MILO Prep � 1 Sachet of chocolate powder/Milo. � Topped up with hot milk. � Topped with cream and chocolate sprinkles. � Served in a glass mug, on a side plate and serviette. � Accompanied by sugar holder.

COFFEE QUESTION: � Filter or Decaf? � Hot or cold milk?

Lavazza Coffee

CAPPUCCINO QUESTION: Filter or Decaf? Filter coffee served with whipped cream (or steamed milk – if the store has the required machine).

ESPRESSO (where available) Prep � Strong short shot of Italian coffee served in an espresso cup (3/4 full) � Traditionally served with a glass of water on the side.

(Can only serve espresso if the store has the required machine)

LATTE (where available) Prep � Layers of hot milk, hot chocolate and coffee � Served in a glass mug

(Can only serve latte if the store has the required machine)

TEA QUESTION: 5 Roses or Rooibos?

Prep � Steak plate with a serviette.


� On the right-hand side = Cup & saucer with coaster, and teaspoon (on right of cup).

� On the left-hand side = Teapot with 1 tea bag, jug of hot water & jug of cold milk. � Sugar to be served in “sugar sachet holder”.

CERES SPARKLING JUICE (275ml) QUESTION: Apple, red grape, white grape?

SANGRIA Prep � A traditional Fruity Wine Spritzer. � The following ingredients are used. Red wine, White wine, Lime, Sprite/Fanta,

and cocktail fruit mix.

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ROCK SHANDY Prep � Half soda water, half sprite and a couple of drops of bitters � Served in a long glass with ice � a slice of lemon � Served with a straw

GLASS OF WINE QUESTION: � Red or White? � If White – Dry or Semi-sweet? A full glass of wine will be served.

SPRITZER Prep � Half soda water and half dry white wine. � Sprite can also be used. � Served in a wine glass.

BEER SHANDY QUESTION: Type of beer? (Offer choices)

Prep � Beer of customer’s choice, and a mixer Sprite (no ice) � Sprite to be served in a carafe or tin � Served with a beer glass � Beer & sprite is to be poured at the table

GINGER SQUARE QUESTION: Double or single? Prep � Tot of Ginger liqueur (1 if single / 2 if double) � Ginger ale and a slice of lemon.


CORDIALS

FLAVOURS: Lime, Passion Fruit or Kola Tonic.

QUESTION: � Would you like Soda Water or Sprite as your mix? � Served as you would a regular or large soda

TOMATO COCKTAIL QUESTION: Ask customer if they would like ice. Prep � Take Worcester sauce and Tabasco to the table. � Served in a single glass

BLOODY MARY QUESTION: Double or single? Vodka and Tomato Cocktail Prep � Take Tomato Cocktail condiments to the table � Condiments: Tabasco sauce, Worcestershire sauce, Salt & Pepper.

BEER QUESTION: Ask customer if they would like a Castle, Lion or Heineken, etc. Prep � Served in a standard beer glass, no ice � Pour at the table, lift &tilt glass while pouring, so there is not too much foam.

CIDER/ HOOCH QUESTION: � Ciders - Hunters Gold or Savannah, etc? � Hooch – Which

Prep � Served as you would a beer � Serve ice with Hooch

BBAARR TTEERRMMIINNOOLLOOGGYY ON THE ROCKS: Spirits with ice, no mixer, served in a short glass (Whiskey

tumbler).

SPIRIT: Whisky, Brandy, Cane, Gin, Rum, etc.

MIXER: Lemonade, Coke, Soda Water, Ginger Ale, etc. (These are offered with all spirits. Mixers are to be added to the spirit AT THE TABLE, IN FRONT OF THE GUEST. All mixers are to be served in a tin or carafe.


KKIIDDDDIIEESS MMEENNUU

Panarottis Kiddies menu is only available for children aged 12 and under. A lucky packet is obtained with every meal purchased. Viennas & Chips Two Vienna’s served with chips and a small garden salad Fish Fingers Three fish fingers served with chips and a small garden salad Ribs & Chips A 200g portion of ribs served with chips and a small garden salad. Vienna twist 2 Viennas covered in crispy pizza dough. Served with a tomato dip.

KIDDIES PIZZAS (15cm)

Kiddies’ choices of pizzas are as follows:

� Margherita

� Clock Pizza – Salami, cheese and mayonnaise

� Bacon & Cheese

� Ham & Mushroom

� Ham & Pineapple

� Chicken & Cheese

� Salami & Cheese

� Vienna & Cheese

KIDDIES PASTA

Kiddies have the following pasta options:

� Alfredo – Ham & Mushroom served on fettuccini pasta, served in a kiddies’ pasta bowl

� Chicken Alfredo - Chicken & Mushroom served on fettuccini pasta, served in a kiddies’ pasta bowl

� Spaghetti Bolognaise – bolognaise mince served on spaghetti pasta, served in a kiddies’ pasta bowl.

� Beef Lasagne

� Chicken Lasagne

� Mac, bacon ‘n cheese

� Vienna with spaghetti with sautéed in tomato concasse


KIDDIES DESSERTS

� Moo Lollipops – Strawberry or Chocolate flavours available

� Solero

� Galacto Berry Ice Cream

� Ice-Cream and Bar One sauce

KIDDIES DRINKS

SODA FOUNTAIN DRINKS QUESTION: Which flavour? Coke, Creme Soda, Fanta or Sprite Served in a kiddies’ soda glass with ice and a wrapped straw.

LIQUI FRUIT JUICE QUESTION: Which flavour? Mango-Orange, Breakfast Punch & Apple 250ml Liqui-fruit

PLEASE NOTE: no ice is served with our fresh fruit juices. Served in a kiddies’ soda glass with a wrapped straw.

MILO 250ml Milo Shake Served in a kiddies’ soda glass with ice and a wrapped straw.

SODA FLOATS QUESTION: Coke, Creme Soda, Fanta or Sprite Prep � ¾ of a glass of soda � Topped with ice-cream � Served on a side plate, on a serviette, with a straw and soda spoon

DOUBLE THICK MALTS QUESTION: Chocolate, Strawberry, Lime, Banana or Bubblegum Prep � Ice-cream, milk and flavour of customer’s choice � Served in a kiddies’ soda glass with a wrapped straw

MILKSHAKES QUESTION: Chocolate, Strawberry, Lime, Banana and Bubblegum Prep � Ice-cream, milk and flavour of customer’s choice � Served in a kiddies’ soda glass with a wrapped straw

BAR-ONE MILKSHAKE Vanilla milkshake mixed with melted Bar-One. Prep � Topped with chocolate sprinkles � Served in a kiddies’ soda glass with a wrapped straw


Panarottis offers our kids a selection of combo meals which consist of the following: Any kiddies’ pizza or pasta + Kiddies soda drink + Kids dessert + Lucky packet

KIDDIES COMBO – MEALS

The combo meal includes:

Any Kiddies Pizza, Pasta, Soda and Dessert and a free lucky packet at R42.95

KIDDIES – MEALS

Vienna Twists – Vienna sausages, twisted in crispy pizza dough and served with a dip

Ribs – 200g served with chips

Fish Fingers – served with chips

Viennas – Vienna sausages served with chips

BBRREEAAKKFFAASSTT MMEENNUU

IF YOUR PANAROTTIS IS OPEN FOR BREAKFAST, PLEASE LEARN THE FOLLOWING MENU:

� Panarottis breakfasts are served every day until 12:00 pm. � All eggs served with a Panarottis breakfast are fried, please ask your guest

how he/she would prefer his/her egg(s) cooked e.g. sunny-side up, turned or hard etc.

All breakfasts which contain toast are to be accompanied by butter portions.

NAPOLI

One egg, three rasher of bacon, mushrooms, grilled tomato and two slices of toast.

SICILIANA

Two eggs, 2 Vienna’s, mushrooms, grilled tomato, chips and two slices of toast.

ROMA

Three egg omelette with your choice of two of the following fillings (served with mushrooms and grilled tomato):

Bacon, mushrooms, ham, Bolognaise mince, cheddar cheese or onions and two slices of toast.

PALERMO

Two eggs, three rashers of bacon, two pork sausages, mushrooms, grilled tomato, two slices of toast and chips.

TRAMEZZINI’S

See Main menu breakdown for detail.

pan new menu breakdown dec 2009 - spur...

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