The Ballard Inn & Restaurant Menu

This is a SAMPLE menu only and is subject to change

Appetizers

Watercress Soup with Henny Penny Poached Egg & Paprika Crème Fraiche 12

Red Roast Kurobuta Pork Belly with Napa Cabbage Fondue 13

Panko Crusted Sweetbreads with Sautéed Fennel & Bell Pepper with Sweet Chili Gastrique 12

Arugula Salad with Serrano Ham & Spring Onion Vinaigrette 11

“New Style” Hamachi Sashimi with Avocado & Soy-Yuzu Vinaigrette 13

Ballard Sesame Caesar Salad 9

Entrées

Crispy Skin Barramundi with Seared Fideo Cake & Saffron Beurre Blanc 32

Pan Roasted local Black Cod with Coconut Rice & Coconut Tamarind Broth with Shrimp Salad 31

Grilled Beef Tenderloin with Crème Fraiche Mashed Potato & Wild Mushroom Demi-Glace 33

Pan Seared Duck Breast with Sweet Potato Purée & Balsamic Reduction 30

Australian Rack of Lamb with Edamame Purée & Spring Vegetable Medley 34

Executive Chef Budi Kazali

Special dietary needs accommodated on request.
An 18% gratuity will be added for parties of six or more
$15 Corkage Fee Per 750ml Bottle
~ $5 Split Plate Charge ~

Click here for a printable Menu