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| lunch |
| brunch |
| dinner |
| Dinner | |
| APPETIZERS | |
| Mixed Baby Greens and Field Vegetable Salad Our house mixture of lettuces with a variety of fresh and marinated vegetables including radishes, baby beets, and cherry tomatoes. |
7.50 |
| Chilled Pea Soup with Parmesan Flan Fresh pea soup served chilled with a creamy parmesan custard, crispy onion rings, and baked pancetta. |
8.00 |
| Old and New World Tuna Nicoise Salad Crunchy fine green beans with slices of artichoke and fingerling potatoes. Baby spinach and tomato with slices of rare seared tuna and chunks of olive oil poached tuna all overtop of a nicoise olive tapenade. |
14.00 |
| Santa Fe Salad with Dungeoness Crab Marinated Mexican avocado with tomato cucumber salad, blue corn tortilla chips, and chunk crab meat on a drizzle of roast garlic lime and olive oil. |
13.50 |
| Light and Crunchy Squid Salad Grilled squid and tempura oyster mushrooms with pepper lettuces and tomato jam. |
11.00 |
| Hearts of Romaine and Cobbed Corn Salad Grilled corn stripped from the cob with charred roma tomato salsa over hearts of romaine in a creamy roast garlic dressing. |
8.50 |
| Asparagus Two Ways Poached white and grilled green asparagus with truffle aioli, soft boiled egg, and herb butter crisp bread. |
9.50 |
| Seared Sea Scallops Japanese diver scallops seared quickly and set on a bed of apple celery root slaw with thin sliced prosciutto and cider glaze. |
13.50 |
| Grilled Quail and Pasta Tagliatelle pasta with toasted almonds, BBQ onions, and Sambucca cream topped with a grilled deboned quail. |
11.50 |
| Inside Out Chicken Pot Pie A warm salad of roast chicken in a golden phyllo cup with grilled spring vegetables and a portobello mushroom sauce. |
16.50 |
| Roast Freshwater Pickerel and Bistro Style Salad A fillet of roast pickerel set beside a warm salad of frisse, roast pearl onions, crispy fingerling potatoes, and a soft poached egg. |
15.50 |
| Asparagus Mushrooms and Pulled Pork Grilled asparagus with basil pesto, roast farmer’s mushroom and spinach salad, pulled smoked pork and bacon chips. |
17.50 |
| Asian Style Black Cod Roasted black cod set over a nest of crunchy rice noodles with a tart green mango slaw, quick fried guylan and a coconut Thai basil sauce. |
19.50 |
| Lebanese Style Lamb 2 lamb chops and stuffed lamb kibbeh over tabouleh salad, grilled zucchini, and medjool date sauce. |
20.50 |
| Steak “Frites” Grilled New York steak sliced thin with sweet onion jam, mixed field tomato salad, and crunchy eggplant frites. |
23.00 |
| Salmon with Saffron and Olives Roast salmon with saffron spatzle, warm olive salad, grilled fennel, and lemon yoghurt cream. |
17.00 |
| Seafood “Chowder” Salad Shrimp, scallops, mussels, and clams over a warm corn salad with roast new potato, watercress, and cherry tomatoes surrounded by a creamed corn sauce. |
22.00 |
| Spring Vegetable Gnocchi with Smoked Chicken Roman style gnocchi served both soft and crispy with all the best vegetables of spring and chunks of smoked chicken all set over a tangy basil and tomato ragu. |
14.50 |
| DESSERTS | |
| Mango Pudding Cake Served with roast pineapple spears, cinnamon ice cream, and a spiced rum tapioca sauce. |
6.50 |
|
Strawberry Rhubarb Shortcake Parfait Fresh strawberries and stewed rhubarb layered with toasted cubes of buttered sponge cake, vanilla custard, basil jelly, and sweet crème fraiche. |
7.00 |
| Dense Chocolate Soft Cake Served with plum compote, oatmeal crisp, and caramel ice cream. |
7.50 |
| Deep Dish Butter Tart Pie Served with raisin and grape jam and whiskey spiked cream. |
7.00 |
| Ice Cream Selection of Gelato Fresco ice creams and sorbets |
6.00 |
| *Note: Prices subject to change without notice. | |
