Menu

Scallops and shrimp thinly sliced, marinated in fresh garlic herb tomato broth, finished with finely sliced chillies and scallions.

Slow roasted crispy duck wings tossed in asian inspired mignonette.

Lemon and cracked black pepper infused whipped goat cheese on toasted crostini topped with house cured salmon and micro greens.

Chef selection of cured meats, cheeses, olives, spread, fruits and assortment of breads/crackers.

Pan seared sea scallop drizzled with almond beurre blanc, finished with toasted sliced almonds.

Finely chopped venison tenderloin mixed with diced shallots, gherkin pickle, garlic, fresh herbs and truffle oil.

Baby arugula, sliced royal gala apples, bartlett pears, crumbled gorgonzola cheese, toasted slivered almonds in lemon shallot Zinfandel vinaigrette.

Spring mix lettuce tossed in a balsamic vinaigrette topped with heirloom cherry tomatoes, shredded carrot, sliced cucumber and shaved red onion.

Wedges of belgium endive lettuce topped with sliced strawberries, pickled red onion, walnuts, finished with mango mint vinaigrette.

Thinly sliced watermelon on a bed of fresh baby arugula, crumbled feta cheese, finely sliced chillies, finished with balsamic glaze.

Alternating layers of heirloom tomato, peppers, thin sliced cucumber topped with kalamata olives driveled in a charred onion and oregano and feta vinaigrette

A grilled boneless skinless chicken breast in a lemon, caper berry and parsley beurre blanc served with smash roasted potatoes and seasonal vegetable

Skin on boneless chicken breast stuffed with pancetta, spinach and goat cheese, finished with wild mushroom cream sauce, truffle mashed potatoes and seasonal vegetables.

Pan seared oven roasted venison served on parmigiano polenta, roasted carrot honey puree and confit roma tomato sauce.

Slowly braised boneless short ribs, served with braised root vegetables and mashed potato.

handmade ravioli, multiple fillings available. Please Inquire for more information.