Weekly Menu

Dinner Menu

~October 13 – October 16~

~Cream of Asparagus Soup~


A blend of asparagus, cream, leeks, garlic, herbs and spices

~Caesar Salad~


Romaine lettuce, croutons, Parmesan cheese, white anchovies and Caesar dressing

~Oyster Stew~


A light cream-based soup with Pacific oysters, butter, and herbs. Topped with oyster crackers

~Baked Brie~


Baked Brie cheese with rhubarb chutney and toast points

~Crispy Shrimp Dumplings~


Bay shrimp, Shiitake mushrooms, carrots, onions and peppers wrapped in wonton then fried. Served with Nuac Cham dipping sauce

~Garden Vegetable Coconut Curry~


Winter squash, carrots, potatoes, broccoli and cauliflower simmered in coconut curry. Served with quinoa

~Chicken Paillard~


Baked chicken breast topped with a mix of tomatoes, fennel, olives, shallots, pine nuts, capers and raisins. Served with roasted potatoes and seasonal vegetables

~Almond Encrusted Halibut~


Baked almond encrusted Alaskan halibut with roasted potatoes, seasonal vegetables and lemon garlic butter

~Herb Dijon Lamb~


A half rack of roasted New Zealand rack of lamb rubbed with herbs, Dijon mustard and panko. Served with roasted potatoes and seasonal vegetables

~Rotating Desserts~

$8.50 each