Weekly Menu

Dinner Menu

~July 21 – July 25~



A chilled blend of heirloom tomatoes, cucumbers, peppers, garlic, breadcrumbs, herbs and olive oil. Topped with tomatoes, peppers, onions, croutons, herbs and olive oil

~Summer Salad~


A mix of heirloom tomatoes, corn, red onions, peaches, cilantro, lemon and olive oil

~Stuffed Romaine Leaves~


Fresh Romaine leaves topped with a blend of roasted beets, onions, pistachios, jicama, herbs and a drizzle of balsamic reduction

~Smoked Sardines~


Oak smoked sardines with Meze olives, Feta Cheese, herbs, olive oil and sliced baguette

~Five Cheese Mushroom Lasagna~


A traditional lasagna with Ricotta, Parmesan, Feta, Fontina, Gruyère, Porcini mushrooms, Crimini mushrooms, garlic, shallots, white wine, cream and herbs

~Chicken Breast~


Roasted chicken breast with tarragon buttermilk green beans, roasted heirloom cherry tomatoes and pan herb butter sauce

~Sockeye Salmon~


Grilled salmon with roasted potatoes, seasonal vegetables, lemon aioli and fresh dill



Sea scallops, Penn Cove Mussels, Savary Island clams, Ling cod and Gulf prawn simmered in a zesty red sauce. Served with sliced baguette

~Wagyu Prime Filet Mignon~


Grilled filet mignon with roasted sweet potatoes, sautéed leeks and spicy chili sauces

~Rotating Desserts~

$8.50 each