About UsMenusCommentsPicsLinksImage


Main Courses

Herb Marinated, Grilled Beef Tenderloin
served with a roquefort, port and pear butter, roasted mushrooms, kenya beans and leek mashers
$ 29-

Pan Roasted, Ginger-Soya Glazed Breast of Duck
served with house cured mushrooms, japanese eggplant, soba noodle pillow
and mango chili reductions


Pecan and Herb Crusted Rack of Lamb
served concord grape-mint-habanero jelly, and winter vegetable strudel

Raspberry Marinated Breast of Grain Fed Chicken
served with basil, sauternes reduction, fingerling potatoes, wild mushrooms, and sugar snap peas

Moroccan Glazed Seafood Stew
served on a saffron tagine with couscous, harissa, and charmoula

Cider Soaked Alantic Salmon
with an apple and four onion marmalade, warm cider vinaigrette and parsnip cakes

Artichoke, Oven Dried Tomato, and Fennel Ravioli
with sun dried tomato-chanterelle butter, spiced broth, and shaved asiago

Top of Page

Sign up for our newsletter


untitled design