Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

75

A la carte orders welcome.

Our APPETIZERS

Thai Shrimp Fritters

25

Fried crispy and fluffy Shrimp fritters served with lime mayo and curried garlic chili soy.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pates or terrines, olives, dips and mustards.

Lobster Crab Cakes

29

Mini lobster crab cakes with a lemon dill cream, served with fresh greens in a light vinaigrette.

Spread Trio

19

Lemon curry split peas puree with turmeric, fresh dill yogurt tzatziki and cowboy caviar made with a mixture of black eyed peas, avocado, roasted peppers, tomato, scallions, lime and Garlic. Served with crostini’s, corn tortilla chips and fresh veggies.

Our SOUP

Cream of Cottage Cheese

16

Creamy cheese soup garnished with cottage cheese, black pepper and crostini.

Our SALADS

Harvest Salad

18

Spinach tossed with dried cranberries, quinoa and smoked chicken in an orange balsamic vinaigrette. Topped with toasted almonds and goat cheese.

Winter Greens

18

Mixed greens tossed with a lemon vinaigrette, toasted orzo, pears, almonds and parmesan.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

44

Grilled Filet of Beef tenderloin served with cabernet demi-glace, white truffle mashed potatoes and garlic crouton.

Mahi Mahi

40

Grilled with a green curry crust and served with reduced cream coconut milk, julienne vegetable and tamari rice.

Tuscan Chicken Scaloppini

36

Thinly pounded pan fried chicken breast sautéed with olive oil, tomato, spinach, basil, garlic, white wine, parmesan and bacon. Served over angel hair pasta.

Vegetarian Delight

29

Roasted butternut squash, chick peas, sweet potato, apples, honey and toasted walnuts. Tuscan salad with artichoke hearts, roasted peppers, fresh mozzarella and house vinaigrette. Cheese and mushroom duxelle filled puff pastry, baked and served with garlic herb mayo.

Hanger Steak

46

Grilled with our house rub and topped with pesto butter, caramelized onions and port syrup.

Bone-In Pork Chop

41

Grilled and topped with an Applejack demi-glace, sweet and sour fruit agrodolce and sweet potato gnocchi.

A la carte SIDES

Starch

Gratin Dauphinois Potatoes

7

Baked thinly sliced potatoes layered with cream and garlic.

Vegetable

Market

7

Our DESSERTS

Cheesecake

16

Chef’s daily selection of house-made cheesecake.

Chocolate Orange Pudding Cake

16

Layered with puff pastry and orange scented chocolate custard. Finished with chocolate ganache and served with vanilla sweet cream and toasted hazelnuts.

Blueberry grunt

16

Blueberries with a walnut crumb topping and vanilla coconut chantilly.

Pumpkin Panna Cotta

16

Spiced cream layered with roasted pumpkin, praline and a cardamom cookie.

No substitutions please. Please advise your server if you have food allergies or intolerances.