| Short Ribs |
$19.00 |
Tomato and red wine braised short ribs, shredded and served with white cheddar grits |
| Quail |
$25.00 |
Pan roasted quail with cranberry chutney, braised brussel sprouts and butternut squash mash |
| Buttermilk Fried Chicken |
$18.00 |
Free-range chicken served with organic french lentils with apples and butternut squash |
| Flatiron Steak |
$23.00 |
Served with a potato, goat cheese and kale gratin and topped with a bacon-cippolini onion ragout |
| Eggplant Roulades |
$18.00 |
Stuffed with creamed spinach and baked in a tomato-caper sauce |
| Pork Chop |
$19.00 |
Grilled and served with a root vegetable mash, wilted greens and a red cabbage-apple relish |
| Swordfish |
$19.00 |
In a tomato-shellfish broth with crayfish tails. Served with steamed bok choy and basmati rice |
| Duo Apple Tart |
$7.50 |
Served with creme fraiche gelato and cassis sauce |
| Sticky Toffee Pudding |
$7.50 |
Served with warm toffee rum sauce & toasted pecans |
| Lemon and Caramel Tart |
$6.00 |
Lemon cream with a streusel topping and meringue ice cream |
| Chocolate Dacquoise |
$7.50 |
Layers of hazelnut dacquoise, ganache with chocolate cream and creme fraiche gelato |
| Brown Butter Nut Torte |
$7.50 |
Served with chestnut honey roasted pears and mascarpone cream |
| Duo Ice Cream & Sorbet |
$4.00 |
Two scoops served with an orange almond tuille |
