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

Cheese Plate for Two $9

First Course
Soup d’ Jour
Exotic Mushrooms ~ brandy cream, garlic crostini
Olive Flatbread ~ cream cheese, red onion, oven dried tomatoes
Salmon Gravlox ~ with traditional garnishes
“The Smoking BLAT” ~ pork belly, grape tomato, greens, garlic aioli, avocado pudding, toast
Roasted Vegetable Tart ~ smoked gouda sauce, puff pastry
Crispy Fried Brussel Sprouts ~ pecorino romano, aioli
Spinach Salad ~ black grapes, blue cheese, walnuts, croutons, red wine vinaigrette

Second Course
Short Rib Ravioli ~ mirepoix, bordelaise
Wild Mushroom Tortellacci ~ mushroom stuffed pasta dumplings, bleu cheese cream, winter vegetables
Jerk Spiced Pan Roasted Chicken ~ barbeque rum sauce, garlic rice, vegetables
 “The Camping Trip”Seared Salmon on a hot river stone, greens, bacon dressing, rustic potatoes, forest aroma
Sous Vide of Pork Tenderloin ~ mole’, sweet potatoes, squash ribbons, avocado
Rib Eye Steak for Two ~ Pappardelle pasta, mushrooms, spinach, truffle oil

Chef’s Specials
Wild Sea Bass ~ tomato-olive relish, saffron couscous, pole beans. - Add $7
Filet Mignon ~ white bean and bacon ragout, spinach, herbed butter - Add $10
Rack of Lamb ~ pomegranite reduction, roasted potatoes, asparagus - Add $14 

Desserts
Cherry Vanilla Baked Alaska
Spicy Mexican Chocolate Torte
Green Apple Tart with cider sauce a la mode
Maple Walnut Cake ~Cream Cheese Icing
Liquefied Chocolate with Berry Wontons
New York Cheesecake with Lemon Sauce and Candied Ginger
Black Licorice Panna Cotta with Coffee Whip

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