Weekly Menu

Dinner Menu

~April 23 – April 25~

~Veal Meatball & Vegetable Soup~


A light herbaceous broth with veal meatballs and vegetables

~Mixed Greens Salad~


Mixed greens with tomatoes, cucumbers, red onions, blueberries and citrus vinaigrette

~Duck Cognac Pâté~


With pickled vegetables and crackers

~Savory Brie Tart~


Warm brie in a savory tart shell topped with rosemary grapefruit compote

~Vegetable Risotto~


Arborio rice slowly cooked in vegetable broth with asparagus, mushrooms, tomatoes and peas. Topped with crispy leeks, Parmesan cheese and herbs

~Gulf Prawn Pasta~


Sautéed prawns over Rigatoni pasta with asparagus, peppers, tomatoes, onions, garlic and white wine herb sauce

~Alaskan Halibut~


Seared halibut with roasted potatoes, seasonal vegetable and blueberry mango salsa

~Kurobuta Pork Tenderloin~


Roasted pork tenderloin with creamy polenta, seasonal vegetable and mustard sage cream sauce

~Wagyu Prime Filet Mignon~


Grilled filet mignon with roasted potatoes, seasonal vegetable and herb onion jam


$8.50 each

Layered Dark Chocolate Cake with Chocolate Cream and Raspberry Chantilly Cream

Avocado Ice Cream with Cookies

Rhubarb Sorbet with Ginger Cognac Sauce