Starters
Small Plate
Entree
Dessert
Soup Du Jour
served with peSto, ricotta and crostini
Beer Bacon White Wine Lemon Broth
Feta tzatziki
Toasted sesame, green onion and rice tempura
Chef's choice of cured meats, cheese and seasonal accompaniments
3 Cheese crispy Risotto with Roasted pepper marinara, Shaved Prosciutto and Mixed Greens
Filo wrapped double Crème, Cranberry Chutney and Candied Walnuts with sliced Apples
Slow braised leg of Lamb with shaved Parmigiano Reggiano
Marinated Short Rib with Sautéed Asian Rice and Fried Egg
Calamari, Shrimp and Mussels over shredded Romaine
Lemon Rosemary Rice with Pa A Jus
Baked Potato served with Sour Cream and crispy Bacon and Veg du Jour
Sautéed Brussel Sprouts, Butternut Squash and Bacon with Hoisin demi glaze
Sweet Potatoe Fries - served on Brioche Bun
Brussel Sprouts, Root Vegetables, Spinach sautéed with brown Butter and XVOO
Roasted Sweet Potatoes and Spinach
with Blue Cheese Butter
Seasonal Vegetables with Ricotta, Mozzarella and Parmesan Cheese
Root Vegetable medley and crispy Onions
with English Pea Risotto
All Desserts are made in house.
Infused with Tres Leche
Rich Chocolate- Mint Chocolate Ciup Ice cream - Creme Chantilly
Filo, Walnuts - Apples - Raisins served with Maple Walnut Ice Cream
Creamy Custard - Caramelized Sugar
Served with Vanilla Ice Cream
*V denotes Vegetarian items