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| lunch |
| brunch |
| dinner |
| Lunch | |
| APPETIZERS | |
| Mixed Baby Greens With a variety of vegetables and crisp chips in a shallot red wine vinaigrette. |
7.50 |
| Chilled Pea Soup Topped with minted cream and a rosemary parmesan bread crisp. |
8.00 |
| Hearts of Romaine Grilled corn and charred roma tomato salsa over romaine hearts in a creamy roast garlic vinaigrette. |
8.50 |
| Grilled Asparagus and Toasted Goat Cheese Served with a spinach mushroom salad and basil pesto with balsamic glaze. |
11.00 |
| Sante Fe Salad Grilled avocado, blue corn tortillas with tomato cucumber salsa and lime olive oil drizzle. |
9.00 |
| Sweet Corn Pancakes A stack of silver dollar pancakes, whipped butter, warm syrup, crispy bacon, and orchard fruit compote. |
11.50 |
| The Garden Eggs Benedict Two soft poached eggs on toasted English muffins with sliced prosciutto, baby arugula, melon salad, and marjoram cream. |
12.00 |
| Cheese Omelet Two egg omelet stuffed with melted leeks and truffled pecorino cheese set beside watercress salad and golden brown gnocchi puffs. |
12.50 |
| Smoked Chicken Sandwich With avocado, tomato, and monteray jack cheese on toasted foccacia with shoestring yam frites and red pepper aioli. |
13.50 |
| Grilled Shrimp Pasta Tagliatelle pasta with toasted almonds, BBQ onions, and sambucca cream topped with grilled shrimp. |
15.50 |
| Fish and Chips Pan fried black cod crusted in panko bread crumbs served with Yukon gold frites, nappa cabbage slaw, and tartar sauce. |
12.50 |
| Garden Burger Open faced burger with chopped mixed pickles, roasted fingerling potatoes, and tomato salad. |
13.00 |
| Roast Salmon On a bed of grilled vegetables and spatzle with apple cider glaze. |
15.00 |
| Thin Sliced Grilled Veal Loin With a blue cheese and frisse salad, thick cut eggplant frites, and sweet onion sauce. |
16.50 |
| 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. | |
