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Dinner Menu

Starters

French Onion Soup

Roasted Galic Bulb - Seasonal

served with Goat Cheese, Pesto and Crostini

Sweet Chili Cauliflower (Spicy) (V)

Toasted Sesame, Green Onion and Rice Tempura

Shrimp Cocktail (5)

House recipe Cocktail Sauce

Chef's Inspiration

Soup Du  Jour

Pei Mussels

Lemon, White Wine, Butter Broth

Tuna Tartare

Seaweed Salad

Duck Wings

Sweet and Spicy

Small Plate

Pasta with Crab Meat

Creamy Truffle Pappardelle with Crab Meat, Sundried Tomatoes, Spinach and Shaved Parmegiano

Grilled Bulgogi

Marinated Short Rib with Sauteed Asian Rice and Fried Egg

Charcuterie Board

Chef's choice of Cured Meats, Cheese with Fresh Fruit, Chutney and Crostini

Summer Gnocchi

Seasonal Summer Vegetables with a Creamy Brown Butter Sauce and Shaved Parmegiano 

Entree

Grilled Marinated Chicken Breast

Truffle Sage Creamy Gnocchi with Spinach and Mushrooms

Falafel Napoleon (V)

Crispy Eggplant, Grilled Tomato, Roasted Red Pepper, Red Curry Veloute` with Goat Cheese drizzle

Crispy Half - Duck

A' La Orange Rice Pilaf and Spiced Glazed Carrots

Wagyu Burger

Bacon Jam, Caramelized Onions, Smoked Gouda, and Parmigiano Fries

Pecan Crusted Salmon

Arugula Salad, Candied Beets, Slivered Red Onions and Smoked Yogurt Vinaigrette

Coquilles Saint-Jacques

Baked Scallops Au Gratin with Caramelized Onions, Wild Mushrooms and Scalloped Potatoes

Short Ribs

Creamy Polenta

Grilled Filet Mignon

Roasted Potatoes, Wild Mushroom, Brandy Peppercorn Demi

Dessert

All Desserts are made in house.  

Oreo Cheesecake

Tuxedo Truffle Mousse Cake

Lemon and Cream Shortcake

Banana Foster

Flour-Less Chocolate Lava Cake

Rich Chocolate- Mint Chocolate Chip Ice cream - Creme Chantilly

Coconut Pineapple Upside Down Cake

Drizzled with Caramel and  Tres Leche

Fresh Fruit Pavola

Merinque Tart served with Seasonal Sorbet and Fresh Fruit

*V denotes Vegetarian items