Starters

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• Ceviche scallops with lime 

• Gazpacho served in tomato with avocado and celery stick

• Duck with cranberries, pomegranate served on endive

• Beet and goat cheese napoleons dressed in orange balsamic glaze and finished with pistachios 

• Compressed watermelon with feta cheese, cherry tomatoes, jalapeno and avocado dressing

• Seared Ahi Tuna with shaved cucumber, fennel, grapefruit slices and avocado puree 

• Cucumber slices with in house cured salmon and citrus

• Bacon wrapped medjool dates filled with lemony ricotta

• Crab cakes finished with lemon aioli and dill

• Endive boats with hummus and pistachios,

• Walnut and red pepper paste served on crostini

• Marinated dry aged steak finished with chimichurri 

• Blackened eggplants, peppers, tomatoes with pomegranate dressing 

• Chicken with walnut paste on crostini

• Honey dew with prosciutto and glazed nuts and cranberries

• Cheese plate 

• Charcuterie plate 

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         Salads

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• Radicchio, butter leaf salad with apple wedges, basil and buffalo mozzarella with infused apple cider vinaigrette

• Caesar Salad with romaine hearts, shaved cauliflower, in house made croutons, fried parsley, anchovies and aged parmesan

• Waldorf Salad with zesty yogurt dressing, roasted champagne grapes, walnuts, apples, little gem and roquefort cheese

• Snow pea salad with mint, pancetta ,  sautéed onions , aged parmesan shavings

• Goat cheese tomato, cucumber salad with thyme dressing

• Beet salad with creme fraiche , radicchio and endives

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         Soups

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• Carrot soup with ginger served with creme fraiche and chives

• Roasted cauliflower soup

• Red Lentil and roasted bell pepper soup

• Pea Soup (served cold)

• Gazpacho served in heirloom tomato with avocado and celery stick (served cold)

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        Main course 

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• Aged Prime cut Filet Mignon with balsamic reduction, herbed mashed potatoes, parmesan broccolini and coral tuile 

• Marinated dry aged steak served with chimichurri, cauliflower puree and vegetables tossed in truffle oil

• Dry aged Pepper steak garnished with grilled scallions, proscuitto and grilled vegetables

• Crown of lamb with pistachio crust and mint salsa served with roasted vegetables

• Duck breasts with cherry, orange glaze served with roasted potatoes in duck render, sweet potato puree 

• Whole roasted Chicken with Chardonnay butter sauce served with cauliflower puree and rainbow carrots tossed in brown butter

• Pepper and coriander crusted Tuna with wasabi, Chardonnay sauce served with smashed potato in truffle oil

• Grilled sword fish with salsa, baby potatoes and vegetables tossed in truffle oil 

• Grilled Prawns and lemon wedges on rosemary skewers served with quinoa rice pilaf with grilled vegetables

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