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Served Luncheon & Dinner

seasonal ingredients artistic presentations a palette of colors savor the taste


LUNCHEON MENU

Starter
CRAB CAKE & CHOWDER
pan seared lump crab cakes topped with spiced tortillas
corn vegetable chowder with ribbons of sautéed kale & bacon

Entrée
CHICKEN JARDINIERE
roasted amish chicken, dijon tarragon chicken jus
carrot & truffled Yukon potato puree, snap peas & peas shoots

Dessert
DECONSTRUCTED BANANA SPLIT
molten lava chocolate cake, banana compote
warm banana peanut spring roll, peanut brittle
strawberry vanilla ice cream sandwich, strawberry sauce & whipped cream

 

DINNER MENU

Starter
MEDITERRANEAN TRIO
grilled zucchini filled with a trio of eggplant hummus, greek salad & olive pepperonata
herbed chickpea salad, peppered grissini

Entrée – Guest Choice of
ZUCCHINI SEARED ARTIC CHAR
roasted tomato harissa sauce, crispy chickpeas
minted pea mash, spiced cauliflower
or
TOURNEDO OF BEEF PROVENCAL
 in a dijon herb marinade, chianti sauce
 spinach basil potato puree, lightly roasted ratatouille vegetables, capers & olives

Dessert
CHOCOLATE RED WINE NOIR 
cocoa dusted French chocolate cake
red wine blistered grapes, port granite, salted caramel crème fraiche
 
 
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