| Cherry and Red Wine Braised Short Ribs with Melted Leeks and Sweet Potato Cake |
$12.50 |
|
| Pan Seared Yellow Fin Tuna with Asian Spiced Orzo and Wasabi Emulsion |
$13.50 |
|
| Foie Gras on a Cranberry and Pistachio Pancake with Cranberry Sorbet, Sherry Infusion |
$22.00 |
|
| Sea Scallop Carpaccio with Watercress Salad, Ginger Vinaigrette |
$12.50 |
|
| Tempura Shrimp with Spicy Mango Infused Seaweed Salad |
$13.50 |
|
| Roast Tenderloin of Venison on Glazed Shallots with Pommes Berny. Wild Mushroom Jus |
$35.00 |
|
| Grilled Ostrich Steak on Celery Puree and Pommes Duchesse, Morel Sauce |
$32.00 |
|
| Duck Confit with Hazelnut Polenta and Orange Infused Red Cabbage |
$28.00 |
|
| Pork Loin Brinded in Barbados Molasses with Creamy Rice beans and Swiss Chard, Apple Cider Sauce |
$30.00 |
|
| Grilled Swordfish with Pineapple Couscous and Sauce Choron |
$29.00 |
|
| Ginger Infused Butternut Squash and Pumpkin Soup with Lime Creme Fraiche |
$8.50 |
|
| Caramelized Onion, Goat Cheese and Tomato Tart with Fresh Herbs |
$11.00 |
|
| Panko Crusted Calamari with Tapenade, Salsa and Aioli |
$13.50 |
|
| Backfin Blue Crab Cake with Sauce Andalouse and Frisee Salad |
$13.00 |
|
| Classic Caesar Salad with Puff Pastry Grissini and White Anchovies |
$8.50 |
|
| Lobster Thermidor with Roasted Almond and Sweet Pea Rice, Lobster Butter |
$36.00 |
|
| Thyme Roasted Salmon with Winter Vegetable Fricassee and Spaetzle Gratin |
$28.00 |
|
| Grilled Sirloin with Creamed Butternut Squash, Herbed Tomato and Garlic Gratin |
$35.00 |
|
| Roasted Tenderloin of Beef with Sauteed Spinach, Tomato and Sweet Potato Gratin |
$36.00 |
|
| Pan Seared Lamb Filet on Spaghetti Squash and Candied Garlic with Herbed Red Bliss Potatoes and Rosemary Jus |
$34.00 |
|
