Menus

Starters

Ahi Tuna Tartar, Hijiki Seaweed Salad & Wonton Crisps   11

Crab Cakes with Scallion Coulis and Green Apple Slaw    10

Chorizo & Prawns, Roasted Potatoes, Blistered Peppers, Garlic & Almonds    9

Focaccia Bruschetta, Tapenade, Tomato & Brie    8

Sautéed Mushrooms, Sherry Cream & Grilled Polenta    9

Soy Glazed Lamb Chops with Asian Vegetables   13

Braised Pork Eggrolls, Sweet Chili Dipping Sauce   10

Tomato & Fresh Mozzarella Tower, Basil, Almond Pesto, Extra Virgin Olive Oil    9

Crispy Calamari with Wasabi Aioli     9

Salad & Soup

Chef Bill’s “Original Grilled Romaine” with Parmesan, Creamy Garlic Dressing & Croutons    6

Kale, Brussel Sprouts, Broccoli & Cabbage Salad Citrus Vinaigrette    8

Roasted Beet Salad, Herbed Goat Cheese, Hazelnuts & Verjus     8

Soup du jour     8

Main Course

Coffee Rubbed Flat Iron Steak, Stone Ground Mustard Sauce, Baby Yukon Gold Potatoes   22

Grilled  King Salmon over Wilted Spinach, Jasmine Rice Pilaf & Cantonese Black Bean Butter Sauce    23

Seared Spice Rubbed Ahi Tuna with Basil & Ginger Stir-Fried Vegetables, Sweet Soy and Wasabi Drizzle    24

Mahogany Grilled Breast of Duck over Cauliflower Puree Tart Cherries & Shoestring Potatoes  23

Lemon & Herb Roasted Half Chicken, Red Potatoes          22

BBQ Glazed Pork Belly, Red Potatoes, Vegetable Succotash  20

Lamb Burger, Feta Cheese & Grilled Tomatoes on a Pub Bun, Pommes Frites, Housemade Ketchup   14

or Sirloin Burger , Aged White Cheddar Cheese      14

Portobello Mushroom, Brie & Root Vegetable Hash     19

Seasons change and so do our menus

Chef William “Bill” Prahl