Dinner Menu

STARTERS
CARROT AND GINGER SOUP TOASTED PEPITAS.MAPLE YOGURT.8
ICEBERG WEDGE BACON.TOMATO.BLUE CHEESE DRESSING.  9
ROMAINE HEART WHITE ANCHOVY DRESSING.HARD BOILED EGG.ASIAGO.CRUMBS  9
ESCARGOT  SHALLOTS. BASIL. SAMBUCA. PROSCIUTTO. BUTTER. CROSTINI  12
ROASTED BEET SALAD GORGANZOLA.SPICED WALNUTS.FIG DRESSING.9
BRAISED PORK BELLY BUTTERNUT PUREE.WARM CURRANT VIAIGRETTE.10
FRIED OYSTER SPINACH SALAD WASABI VINAIGRETTE. PINK GRAPEFRUIT.RED ONION 12

ENTREES
ROASTED DUCK  PORT MORELLO CHERRY DEMI.ROOT VEGETABLE GRATINEE.GREENS. 24
PINK PEPPERED FILET OF BEEF GASTRIQUE. WHIPPED CANNELINIS. MUSHROOMS 28*
SEARED SCALLOPS PEA AND PROSCIUTTO RISOTTO.BROWN BUTTER. 27*
LAMB LOIN CHOPS BRAISED WHITE BEANS.HARISSA.ARRUGULA.TOMATO.28
CRISP SKIN ARCTIC CHAR APRICOT COUSCOUS.PISTACHIO LEMON EMULSION. 24
JERK CRUSTED PORK TENDERLOIN ROASTED PEARCHUTNEY.DARK RUM DEMI.MASHED. 23
ROASTED BARRAMUNDI CITRUS FENNEL SALAD.GRILLED POTATO. 24

 

20% gratuity added to parties of 6 or more
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This is a sample menu and may change because we feel like it.
*This food is or may be served raw or undercooked or may contain raw or undercooked foods. Consumption of this food may increase the risk of food borne illness. Please check with your physician if you have any question about consuming raw or undercooked foods.