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> C L I C K H E R E T O M A K E A R E S E R V AT I O N AT B E L L AT R I X , O R C A L L ( 7 6 0 ) 6 0 1 ' 3 6 9 0
sEAsOnAl spEcIAlTIEs
lIghTEnEd up
fOr suMMEr
E
ntrees are lighter this summer
at Bellatrix Restaurant, and very
diverse.
"There is lots of variety here at the
restaurant," says Restaurant Manager
Ruan Krugel. "It's one of the best
menus we've ever produced; it has
something for everyone, including
those who prefer a completely vege-
tarian or gluten-free meal."
Bellatrix continues to focus on
local products that are healthier. "This
gives us more control over the
quality of what we're
serving," Krugel says.
Many of the dishes
continue to incorpo-
rate Asian or Mediter-
ranean influences.
"The menu is eclectic
but not 'out there,'" Krugel says. "We
incorporate elements of international
dishes, like the Mongolian Steak ap-
petizer and the Dill Rubbed Salmon
entrée served over toasted quinoa."
The menu offers a healthy balance
of meat and fish and a pasta entree
for good measure. But it's the chef 's
personal interpretation that makes
these dishes stand out.
B
ellatrix Restaurant has given
its dinner menu a seasonal
makeover, drawing on local in-
gredients and incorporating natural
juices rather than heavy sauces into
many of the dishes.
The Rack of Lamb, which is new
this season, has been quite popular
with diners and features Dijon mus-
tard and fresh herbs. It's served with
sweet potato and goat cheese mashed
potatoes.
Restaurant Manager Ruan Krugel
also recommends the Macadamia
Crusted Sea Bass. For a starch-free
side, the sea bass is served atop sum-
mer root vegetables julienned to re-
semble spaghetti noodles.
On the starters menu, the Duck
Confit Salad has been replaced with
the popular Strawberry Salad from
last summer's lunch menu.
While it's always fun to try new ap-
petizers and entrees, Krugel advises
guests to save room for dessert.
"The Mayan Chocolate Cheesecake
is probably my favorite cheesecake of
all time," Krugel says. "And the
Peach Panna Cotta, which is more
like a white chocolate panna cotta
with pureed peaches, is new to the
menu and should not be missed."
With the dinner menu set, restau-
rant staff is rebuilding the lunch
menu, which will debut by the end of
June and will include burgers, the
Seafood "Louis" Salad, Beer-Battered
Sea Bass Tacos and a few new salads.
suMMEr MAKEOvEr
Lamb, sea bass and cheesecake highlight new dinner menu
<< The popular seasonal Strawberry
Salad and Short Rib dish are back
on the menu at Bellatrix Restaurant.
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