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
$31-

Pecan and Herb Crusted Rack of Lamb
served concord grape-mint-habanero jelly, and winter vegetable strudel
$36-

Raspberry Marinated Breast of Grain Fed Chicken
served with basil, sauternes reduction, fingerling potatoes, wild mushrooms, and sugar snap peas
$22-

Moroccan Glazed Seafood Stew
served on a saffron tagine with couscous, harissa, and charmoula
$28-

Cider Soaked Alantic Salmon
with an apple and four onion marmalade, warm cider vinaigrette and parsnip cakes
$23-

Artichoke, Oven Dried Tomato, and Fennel Ravioli
with sun dried tomato-chanterelle butter, spiced broth, and shaved asiago
$22-

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