Dinner Menu
~April 23 – April 25~
~Veal Meatball & Vegetable Soup~
$8.95
A light herbaceous broth with veal meatballs and vegetables
~Mixed Greens Salad~
$8.95
Mixed greens with tomatoes, cucumbers, red onions, blueberries and citrus vinaigrette
~Duck Cognac Pâté~
$12.95
With pickled vegetables and crackers
~Savory Brie Tart~
$13.95
Warm brie in a savory tart shell topped with rosemary grapefruit compote
~Vegetable Risotto~
$21.95
Arborio rice slowly cooked in vegetable broth with asparagus, mushrooms, tomatoes and peas. Topped with crispy leeks, Parmesan cheese and herbs
~Gulf Prawn Pasta~
$25.95
Sautéed prawns over Rigatoni pasta with asparagus, peppers, tomatoes, onions, garlic and white wine herb sauce
~Alaskan Halibut~
$29.95
Seared halibut with roasted potatoes, seasonal vegetable and blueberry mango salsa
~Kurobuta Pork Tenderloin~
$32.95
Roasted pork tenderloin with creamy polenta, seasonal vegetable and mustard sage cream sauce
~Wagyu Prime Filet Mignon~
$49.95
Grilled filet mignon with roasted potatoes, seasonal vegetable and herb onion jam
~Desserts~
$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