Weekly Menu

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