Tuesday 28^th February 2012

     Antipasto

Spiedino di Pesce Spada alle spezie e aceto balsamico – Spiced swordfish skewer with balsamic vinegar

Prosecco ~ Carpene Malvolti N.V 

     Starter

      Funghi Trifolati e Parmigiano -Mushrooms simmered with white wine & garlic, sprinkled with parmesan shavings

Ser Chiaro Trebbiano Toscano ~ Castello Verrazzano N.V

      Intermediate

Fettuccine al Sugo di Cinghiale – Fettuccine with a wild boar sauce

Verrazzano Rosso, Mini Tuscan ~ Castello Verrazzano 2008

      Main Course

Ossobuco alla Toscana – Cross cut veal shanks, slow braised in red wine, garlic and tomatoes

Brunello di Montalcino ~ Cinelli Colombini 2006

      Dessert

Tortino di Nocciole e Savoiardi con Zabaione e Cioccolato fuso

Hazelnut and savoiardi biscuits tart with melted chocolate and zabaglione.

Nivole Moscato d’Asti ~ Michele Chiarlo 2011

Coffee

 €43.50 per person

It was PERFECT!!!!!!!!!!   Everyone had a wonderful time and everyone praised the food which was absolutely scrumptous.

I want to take the opportunity to wish you and ALL the staff at Chophouse not only for giving us such excellent service but by making sure we are all very comfortable and welcome.

We will definitely return ….. I spent all morning complimenting your restaurant to my workmates as well

Thanks again for everything.

Very best regards
Doreen

Don’t forget, we pay your parking at the Point.

Drinking Down Under @ The Chophouse

Thursday 26th January 2012 @ 8pm

For our first encounter with wine of 2012 @ The Chophouse Restaurant,

we’re off ‘Down Under’ to celebrate Australia Day.

Australia Day previously known as Anniversary Day, Foundation Day, and ANA Day is the official national day of Australia. Celebrated annually on 26 January, the date commemorates the arrival of the First Fleet at Sydney Cove in 1788 and the proclamation at that time of British sovereignty over the eastern seaboard of New Holland.

Although it was not known as Australia Day until over a century later, records of celebrations on 26 January date back to 1808, with the first official celebration of the formation of New South Wales held in 1818.

We felt that this was a good enough excuse to get together and organise our first encounter with wine for 2012 and in the meantime taste some of the great wine Australian has to offer.

Penfolds is an Australian wine producer, founded in 1844 by Christopher Rawson Penfold, an English physician who emigrated to Australia, and his wife, Mary Penfold. It is one of Australia’s oldest wineries and a company brand with an extensive product range, including the iconic Grange.

Yalumba is a winery located near Angaston, South Australia in the Barossa Valley. It was founded by a British brewer, Samuel Smith, who emigrated to Australia with his family from Wareham, Dorset in August 1847. Today Yalumba is Australia’s oldest family-owned winery.

Sommeliers from our wine merchants will be present to introduce the wines being served to you at table.

All the wines chosen for the event are available from Ten Green Bottles, Mdina Road-Zebbug. info@tengreenbottles.com.mt

To reserve your table please call the restaurant on 2060-3355. Alternatively e-mail us info@chophouse.com.mt.

Thank you, Euan Philips, restaurant manager.

Antipasto

Tempura of salt Cod served with a honey and mustard dressing

Premium Cuvee Sparkling by Angas

Starter

Mandarin and Sesame Chicken Salad

Slivers of chicken breast marinated with mandarin and coriander,

served with mixed leafs, onions and cashew nuts.

Rawson’s Retreat Riesling by Penfolds

Intermediate

Spaghetti with Octopus

Spaghetti tossed with a rich octopus, tomato and black olive sauce

Bush Vine Grenache by Yalumba

Main Course

Braised Lamb Shanks with Baharat Spice

Prime Australian lamb shanks braised with cumin, sweet paprika, nutmeg and star anise.

Bin 2 Shiraz, Mourvedre by Penfolds

Dessert

Classic Apple Pie served warm with Honey Ice Cream

Botrytis Viognier by Yalumba

Coffee

Price – € 38.00 (includes free parking at The Point car park).

In case of bad weather access is available through the tunnels to the restaurant elevator. Please follow the signs from car park level -1.

Starters

 Carpaccio di Salmone

Slivers of fresh Scottish Salmon marinated with dill, marjoram and lemon zest.

Cauliflower and rosemary pulpetti

Breaded little patties of cauliflower flavoured with rosemary and deep fried.

Chicken Liver Pate

Wrapped in Bacon with caramelised onions and served with baby spinach.

Penne alla Norma

A speciality of Catania. Penne tossed with fried aubergines, fresh tomatoes and ricotta salata.

Cannelloni al Forno

Baked cannelloni filled with a beef ragu and pecorino cheese.

Fresh Mushroom Soup

 Mains

From the Grill,

Heart of Rump Steak

Served with rucola and parmesan shavings

Hereford -Angus Beef Rib-eye

Churrasco Beef Cut

Typical Argentinian flat cut. Marinated with olive oil, garlic and parsley

Pork Chops

With a sprig of thyme

Scaloppina di Pollo

Thinly sliced Chicken breast. Marinated with lemon and rosemary.

Fresh Fish

Pan Seared Sea Bream Fillets

With a cherry tomato, olive oil and herb dressing

Desserts

Gelato Affogato

Panna ice cream smothered in a coffee liqueur

Sorbetto di Limone

Smooth creamy and refreshing

Torta Cacao

Dark chocolate tart served with an orange sauce

Panna Cotta della Casa

Citrus panna cotta with an orange and lemon sauce

Lemon Curd Tart

With vanilla custard and almonds

Apple Crumble

Stewed apples covered with biscuit and nut crumble served with vanilla ice-cream

I must say that our Christmas Party held on the 9th December was very successfull. All those who attended have complimented the food, the place and most of all the service. Having to feed 80 people at the same time is no easy task but with such professional and friendly staff you managed to do this brilliantly. May I take the opportunity to thank you and your staff for a fantastic evening. 5*.
Thank you and keep it up!

Ingrid

Breaded Quail Egg on Pumpkin Puree and a Chive dressing

First Course

Crispy Asparagus wrapped in Parma Ham and Filo Pastry

Served with Polenta coated Goat’s Cheese and Nut Butter dressing

Risotto with Duck Confit, Tomatoes and Basil

Duo of Salmon

Home cured and poached Salmon, served with piquant fermented Lemons

Refresher

Lemon Sorbet with a tot of Vodka and Thyme

Main Course

Grilled Prime Fillet of Beef with a Smoked Cheddar fondue and caramelised Shallot Onions

Grilled Guinea Fowl Breast, with Wild Mushrooms, Brandy and Bacon gravy

Pan Seared Fillet of Red Snapper, with a Black Olive and Whole Grain Mustard crust, served with a Baby Spinach salad

Dessert

Chilled Pear Soup with Goat’s Cheese Fritters

Warm Apple Crepe with Cinnamon Ice Cream and spiced Carrot Syrup

Chocolate Crème Brulee with Almond Cookie

Coffee & Petit Fours

€48.00 per person

Oysters for those romantics out there…

World famous Chianina T-bone perfect to share.

One of the oldest breeds of cattle in existence. Noted for its tender and full flavour, the name Chianina comes from the “Val di Chiana”  a valley in Tuscany, central Italy.

Guinea fowl legs stuffed with Pancetta , Chestnuts and Rosemary.

Lamb Pulpetti

Braised with White Wine, Rosemary and Garlic

Seared Calamari

Stuffed with Sultanas, Basil, Parmesan Cheese and Bread Crumbs, and simmered in Red Wine

Grilled Portobello Mushroom

With an Avocado, Cherry Tomato and Chilli salad

Penne with Spinach, Mascarpone and Bacon

Broccoli, Stilton and Walnut soup

Mains from the Carvery

Roast Loin of Pork with Honey and Bacon sauce

Roast Prime Rib of Beef with a rich Red Wine gravy

Roast Turkey Breast with Apricots, Sage and Chestnuts stuffing

Oven baked Grouper with a Herb crust and White Wine

Roast Potatoes, fresh Vegetables and Yorkshire Pudding

Dessert

Warm Cinnamon Pudding with a Citrus sauce

Fruit and Almond Tart with Milk Chocolate and Whisky sauce

Gelato Affogato al Kahlua

Sorbetto di Limone

€35.00 per person (children under 12 half price)

Breaded Quail Egg on Pumpkin Puree and a Chive dressing

First Course

Crispy Asparagus wrapped in Parma Ham and Filo Pastry

Served with Polenta coated Goat’s Cheese and Nut Butter dressing

Risotto with Duck Confit, Tomatoes and Basil

Duo of Salmon

Home cured and poached Salmon, served with piquant fermented Lemons

Refresher

Lemon Sorbet with a tot of Vodka and Thyme

Main Course

Grilled Prime Fillet of Beef with a Smoked Cheddar fondue and caramelised Shallot Onions

Grilled Guinea Fowl Breast, with Wild Mushrooms, Brandy and Bacon gravy

Pan Seared Fillet of Red Snapper, with a Black Olive and Whole Grain Mustard crust, served with a Baby Spinach salad

Dessert

Chilled Pear Soup with Goat’s Cheese Fritters

Warm Apple Crepe with Cinnamon Ice Cream and spiced Carrot Syrup

Chocolate Crème Brulee with Almond Cookie

Coffee & Petit Fours

€48.00 per person