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Dinner Menu

Starters

Chef's Inspiration

Soup Du  Jour

Roasted Galic bulb

served with peSto, ricotta and crostini

Pei Mussels

Beer Bacon White Wine Lemon Broth

Falafel Bites

Feta tzatziki

Sweet Chili Cauliflower (Spicy)

Toasted sesame, green onion and rice tempura

French onion soup

Small Plate

Charcuterie Board

Chef's choice of cured meats, cheese and seasonal accompaniments

Arancini

3 Cheese crispy Risotto with Roasted pepper marinara, Shaved Prosciutto and Mixed Greens

Baked Brie

Filo wrapped double Crème, Cranberry Chutney and Candied Walnuts with sliced Apples

Parpadelle with Lamb Ragout

Slow braised leg of Lamb with shaved Parmigiano Reggiano

Grilled Bulgogi

Marinated Short Rib with Sautéed Asian Rice and Fried Egg

Seafood Salad

Calamari, Shrimp and Mussels over shredded Romaine

Entree

Oven Roasted French Chicken

Lemon Rosemary Rice with Pa A Jus

NY Strip

Baked Potato served with Sour Cream and crispy Bacon and Veg du Jour

Crispy Half - Duck

Sautéed Brussel Sprouts, Butternut Squash and Bacon with Hoisin demi glaze

Wagyu Burger

Sweet Potatoe Fries - served on Brioche Bun 

Roasted Vegetables with Potato Gnocchi

Brussel Sprouts, Root Vegetables, Spinach sautéed with brown Butter and XVOO

Miso glazed Salmon

Roasted Sweet Potatoes and Spinach

Filet Mignon - 10 oz

 with Blue Cheese Butter

Baked Vegetable Lasagna

Seasonal Vegetables with Ricotta, Mozzarella and Parmesan Cheese

Braised 24 oz Lamb Shank

Root Vegetable medley and crispy Onions

Lemon Pepper Seared Scallops

with English Pea Risotto

Dessert

All Desserts are made in house.  

Coconut Cake

Infused with Tres Leche

Flour-Less Chocolate Lava Cake

Rich Chocolate- Mint Chocolate Ciup Ice cream - Creme Chantilly

Apple Purse

Filo, Walnuts - Apples - Raisins served with Maple Walnut Ice Cream

Classic Creme Brulee

Creamy Custard  - Caramelized Sugar

Banana Foster

Served with Vanilla Ice Cream

*V denotes Vegetarian items