All served with chefs choice of side dishes
CHICKEN
grilled breast, served with California raisin and curry emulsion
STEAK
grilled rib eye to a medium and served with sweet onions rhubarb compote
STEAK AU POIVRE
A classic. Sautéed rib eye to a medium that was crusted with cracked black peppercorns.
Finished with Brandy flambé cream sauce.
VEAL SCALOPINI
thin sliced leg of veal, sautéed and finished with champagne and capers
DUCK
An other classic. Breast, seared to medium, thinly sliced and served with red currant sauce
SHRIMP PASTA
sautéed large shrimp with baby spinach and fragrant tomato sauce over linguini
SALMON
filet, roasted and served with Wasabi lime light cream sauce
SALMON
filet, roasted and served with olive oil, garlic and herbs
PORK
seared tenderloin, served with Brandy cream peppercorn sauce
PORK AND CHUTNEY
grilled tenderloin, sliced and served with spicy chutney
SPECIALS: RACK OF LAMB, BEEF TENDERLOIN, …
$17 to 28
prices & content subject to change
SHRIMP COCKTAIL
steamed shrimp with cocktail sauce, horseradish and pickled ginger
PEPPERS AND FETA
roasted and peeled yellow and red bell peppers with marinated feta cheese, olives, garlic and Balsamic vinegar reduction
SPINACH AND BEEF
fresh baby spinach toped with Balsamic dressing and soft dry smoked beef
MIXED GREENS
dressed with toasted pine nuts and Balsamic dressing
MOZZARELLA AND TOMATO
warm mozzarella and fragrant and chunky tomato sauce
