Three-Course Prix Fixe Menu
Wine Flight $20 per person ~ All Reds $25 per person

First Course
Soup d’ Jour
Roasted Asparagus ~ crispy proscuitto, lemon aioli
Lamb Sausage Flatbread ~ feta cheese, lemon, rosemary
Crispy Fried Brussel Sprouts ~ pecorino Romano, aioli
Chorizo Verde Quesadilla ~ queso fresco
Steak and Blue Cheese Crostini
Spinach Salad ~ candied plantains, bleu cheese, walnuts, croutons,
red wine vinaigrette
Sashimi Salad ~ salmon belly, ponzu vinaigrette, papaya, red onion, sesame seeds

Second Course
Short Rib Ravioli ~ mirapoix, Bordelaise
Wild Mushroom Tortellacci ~ blue cheese cream, spring vegetables
Roasted Chicken Breast ~ Yukon gold mashed potatoes, spring vegetables, natural jus
“The Camping Trip” Seared Salmon on a hot river stone, greens,
bacon dressing, rustic potatoes, forest aroma
“Fish n' Chips” ~ panko crusted cod, pommes frites, English peas, sauce gribiche
Soy Honey Glazed Pork ~ roasted pineapple, snap peas, coconut-chili rice,wonton strips
Rib Eye Steak for Two ~ baby blue potatoes, roasted zucchini, chimichurri sauce
Filet Mignon ~ mushroom and spinach ragout, crispy phyllo, roasted red potatoes,
brandy cream ~ Add $10
Rack of Lamb ~ pomegranite reduction, baby potatoes, asparagus ~ Add $14

Desserts
Black Licorice Panna Cotta
Bananas Foster
Lemon Blueberry Cheesecake
Dark Chocolate Tort
Strawberry “Wellington” with date duxcell and chocolate sauce

Wednesdays and Thursdays starting at $22.50 per person.
Fridays and Saturdays starting at $29.00 per person.

Our menu changes daily due to availability of seasonal ingredients.

Executive Chef : James Kelly