Menus

  • Starters

    Cheese Plate

    Assorted artisan cheeses, fig jam, fresh bread.
     

    Duck Confit Spring Rolls

    Plum ginger sauce.
     

    Prosciutto

    Balsamic poached pear and walnut arugula.
     

    Soups & Salads

    Lobster Bisque

    Crostini with butter and cilantro.
     

    Caesar Salad

    Petite romaine, fresh parmesan, garlic croutons, anchovies.
     

    Greens Salad

    Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette.
     

    Small Plates

    Squash Ravioli

    Ambercup squash, shallot brown butter, and green apple chutney.
     

    Crepe Florentine

    Spinach, caramelized onion, three cheeses in a crepe with balsamic reduction.
     

    Risotto Milanese

    Arborio rice, butternut squash, pine nuts, saffron.
     

    Marinara Pasta

    Penne with fresh tomato marinara, fresh basil, kalamata olives.
     

    Entrees

    Beef Tenderloin

    Roasted with a spicy chilli infusion, served medium-rare with chimichurri salsa.
     

    New Orleans Bouillabaisse

    Petite prawns, Andouille sausage, mirepoix and Cajun cream sauceserved over red rice.
     

    Coho Salmon

    Oven-roasted line-caught salmon with chervil and kumquat pesto.
     

    Duck

    Oven-roasted boneless duck breast topped with Champagne vinaigrette, pancetta and pickled red onions.
     

    Dessert

    Banana and Berries Foster

     

    Croissant Bread Pudding

     

    Petite Lemon Tarts

     
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