:: starters & small plates ::
ROASTED CAULIFLOWER, lime, sambal aioli:: 6
FALL SALAD, apples, candied walnuts, craisins, brie, balsamic & maple vinaigrette:: 7
SOUP, cup:: 4, bowl:: 5
CURRIED CHICKEN SKEWERS, lentil salad, coconut & mint crème fraiche:: 12
CHOPPED KALE SALAD, cherry tomatoes, feta, salami, mediterranean olives, lemon tarragon dressing:: 7
HOUSE SALAD, tomato, cucumber, beet, carrot, croutons:: 5
*COCONUT PRAWNS, thai chili, spicy mustard:: 12
CAESAR SALAD, house dressing, parmesan, croutons:: 5
:: entrees ::
standard / smaller
PORCINI DUSTED SALMON, lemon thyme risotto, broccolini, truffled arugula:: 21
BONE IN RIBEYE STEAK, whipped potatoes, broccolini, compound butter:: 32
*BUTTERNUT SQUASH RAVIOLIS, poached shallots, gorgonzola, crispy leeks:: 20/ 13
*RAZOR CLAMS, wild rice, grilled asparagus, chipotle aioli:: 24 / 14
FILET MIGNON, whipped potatoes, grilled asparagus, mushroom demi glace:: 28 / 18
SEAFOOD PAELLA, saffron rice, green peas, roasted tomato broth:: 18 / 12
*KUROBUTA PORK SHANK, chive spätzle, smoked sea salt, demi glace:: 21
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