Current Menu at
Summer 2010
Entrees
Our signature Prime, aged, six ounce Beef Tenderloin Filet, seared in butter and oven finished to order (we recommend Medium rare). Adorned with our sweet yet complex, made on the spot, flamed brandy and shallot Dijon reduction sauce. Accompanied with sautéed asparagus and parmesan mashed potatoes with parmesan crackling cheese. $28
Fresh stacks of Mushroom, Eggplant, Cauliflower, Zucchini roasted in garlic and lemon-laced Tomato sauce and topped with melted Mozzarella Cheese. The flavors of Summer without any guilt! $15
Summer-garden Stacked
Vegetarian Lasagna
An eight ounce fillet of Wild Atlantic Mahi Mahi is dredged in ground macadamia nuts and seared, then oven finished, and accompanied with a homemade fresh pineapple salsa and our parmesan mashed potatoes. $20
A fabulous blending of summertime flavors and textures
featuring locally grown sweet corn, Canadian Atlantic Lobster, and parmesan mashed potatoes, topped with a vanilla bean-infused oil and a homemade ginger vinaigrette. $24
Smoked Salmon Papardelle with
Creamy Wine and fresh Dill Sauce
Apple wood smoked Sock-eye Salmon blended in a creamy wine sauce, adorned with fresh dill and grated Parmesan cheese, served over ribbons of al dente Papardelle pasta. $16
Pork Tenderloin with Dried Cherry Jus
and Sweet Corn Pudding
A half pound portion of marinated then roasted locally raised Pork tenderloin topped with dried Cherry, Cabernet Sauvignon & wild mushroom jus, accompanied with sweet Corn Pudding, and a flavorful vegetable salad composed of haricot verts, Roma Tomatoes, crumbled Feta Cheese with
Balsamic vinaigrette. $21
