B R U N C H – S U N D A Y 1 7 M A Y 2 0 0 8
American style pancakes served with stewed berries, caramelised banana and yogurt,
Kid’s breakfast: two pancakes with a rasher of bacon, maple syrup and whipped cream.
All day English Breakfast served traditional style with bacon, sausage, mushroom,
potatoes, tomatoes, two fried eggs and freshly toasted ciabatta.
Eggs Plato: two poached free range eggs rested on chargrilled ciabatta with grilled
bacon, spinach and mushroom, smothered with hollandaise sauce.
Basque eggs set with tomato, feta, mushroom, choritzo and roast potato and finished
Mediterranean breakfast of mushrooms, slow roast tomatoes, olives, chargrilled chorizo,
Three free range egg omelette of carved ham, brie and spinach, splashed with
Rich seafood chowder filled with fresh fish, clams, prawns and clams and queen
Classic BLT: a bacon, lettuce and tomato sandwich, finished with our own mayo
and served with hand cut fries on the side.
PLATO’s venison and bacon burger with beetroot relish and home-cut fries.
Bangers and mash: two old English sausages rested on creamy garlic mash and doused
with a rich tomato and brown onion gravy.
Lamb’s kidneys pan fried with a hint of chilli and doused in a red wine jus, served with
crispy bacon, slow roast tomato’s and toasted ciabatta.
Sirloin minute steak served medium upon creamy mash, topped with gravy and a fried egg. 17.00
Singaporean laksa filled with chicken and prawns, baby bok choy, udon noodles
Chargrilled chicken breast served on warm panzetta salad of potato, chorizo, capers,
capsicum and baby spinach a light jus and olive tapenade.
Otago littleneck clams steamed in their shell and served on spaghetti with a herb
Fresh fish fillets, pan-fried, and served with a tomato and capsicum chilli jam
Plato’s home made fish and chips: fresh fillets encased in a crispy speights beer batter,
served with hand-cut fries, garlic aioli and minted coleslaw.
Whole flounder, pan fried and served with a citrus and caper butter.
Open tart of slow-roasted tomatoes, pumpkin, spinach, caramelised onion and feta
on short crust pastry drizzled with a tangy cinnamon and pinot syrup.
New Zealand green-lipped mussels steamed with Speights and caramelised onion broth.
Platter of confit garlic with local feta, olives and a selection of dips served
ON THE SIDE 4.50 each Home-made hash brown Tossed green salad Herb roasted potatoes D e s s e r t s Hot rhubarb and berry crumble, served with vanilla custard,
Rich chocolate and walnut brownie served with vanilla ice cream and hot chocolate sauce.
Feijoa fool: fresh feijoas bound in sweetened vanilla custard with vanilla icecream, topped 11.50 with chocolate shavings. Handmade licorice and five spice ice cream served with rhubarb compote and a cherry
and almond florentine. Melt-in-the-mouth cappuccino brulee served with whipped cream and biscotti.
New York-style baked cheesecake made with mascarpone cheese on a sponge
base, subtly flavoured with lemon zest and served with strawberry compote. Affogato — a scoop of gourmet vanilla bean ice cream doused with a shot of espresso
- or with the extra zing of a nip of liqueur.
H o t d r i n k s C o f f e e . . . Long or short black We serve doubles — please let us know if you prefer a weaker cup. Please note for soy milk and decaf we charge an extra .50. T e a . . . Dilmah; Twinings English Breakfast; Twinings Earl Grey; Twinings Peppermint;
Lemon twist; Chamomile; Blackcurrant, vanilla and Ginseng. The Tea Company, loose leaf tea:
Otago Breakfast, Vanilla, Lemon, Japanese, Chinese Sencha
. . . a n d o t h e r h o t d r i n k s Hot chocolate
A f t e r Calem 10 Year Port
Classic Italian coffee accompaniment produced from grape pressings.
A refreshing lemon-flavoured digestive produced near Naples.
A vibrant, yellow liqueur made with saffron.
Mint-flavoured after dinner liqueur from Italy.
Rich, coffee-flavoured liquer from Italy.
Leaning Rock ‘Omen’ Central Otago Late Harvest Riesling 2006 (375ml) 8.50 / 29.50
Floral, white peach flavours delight in this lightly botrytised, Alexandra wine.
Packspur Central Otago Sauvignon Blanc Late Harvest Selection 2006 (375ml) 10.00 / 36.00 A fragrant, refreshing dessert treat produced in Lowburn.
July 16, 2009 Deep Brain Stimulation (DBS) therapy is one of the state of the art treatments in the present day for individuals with Parkinson’s Disease (PD). Although many individuals have reported significant improvements in some motor symptoms and improved quality of life following DBS therapy, it is a necessity to critically review all of the related components of this intervent
EnrollEd PatiEnt rE-ordEr Form For HEaltHCarE ProFESSional USE onlY do not USE tHiS Form UnlESS PatiEnt HaS alrEadY BEEn aPProVEd For tHE PFiZEr ConnECtion to CarE Program Please fill out the form below and fax to 866-470-1748 or place your order via our automated system by calling 866-706-2400. PatiEnt inFormation Patient name: Patient address: City: Zip Code: telephon