Grilled sourdough with Boursin cheese and arugula topped with ham and red chili glaze

Slow braised bone marrow shanks served with grilled sourdough and caramelized onions topped with fresh herbs and micro swiss chard

Perfectly seared scallops resting on swiss chard micro greens, dusted with bacon infused panko, and drizzled with sweet pineapple balsamic butter

Succulent tiger shrimp sauteed with shallots and garlic with a white wine finish

Tender smoked fillet sliced thin with citrus salad and shaved gouda cheese

Creamy spinach and artichoke dip served with pita chips

5 tiger prawns with homemade cocktail sauce

Flakey pastry shell filled with poached Maine lobster tossed in a creamy herb aioli topped with Italian caviar

5 Wonton taco shells stuffed with diced ahi tuna ginger dressing topped with avocado and wasabi flakes

Romaine lettuce and croutons dressed with house made dressing and shaved parmesan cheese.

Crisp lettuce, red onions, hard boiled egg, cherry tomatoes and bacon drizzled with blue cheese dressing

Spring Mix feta cheese toasted almonds with a strawberry Balsamic dressing

Yellow onion in a beef broth with pastry gruyere cheese crust

béarnaise sauce, Red wine Demi, Black peppercorn, Creamy Horseradish, Bone Marrow

Garlic Mashed Potatoes, French Fries, Baked Potato, Sautéed Brussel Sprouts

Lemon Butter Asparagus, Roasted Pepper Risotto, Mac and Cheese, Potatoes Au Gratin, Mushrooms, Cream Spinach, Baby Garlic Potatoes

Served with a spinach and crab risotto and a roasted red pepper cream sauce

Coated with herb mustard served with fingerling potatoes on a bed of sauteed spinach

Slow braised, silky garlic mashed potatoes, charred baby onions, petite glazed carrots with red wine demi glaze drizzle

8oz chuck A5 beef, served with whiskey onions, yellow cheddar, lettuce, grilled tomatoes, with a house made smoky aioli on a brioche bun

Smoked New York steak rested on a beef vodka sauce and pappardelle pasta

Bone-in pork chop served with a carrot puree, a tamarindo sauce and blue cheese crust

Rested in roasted red pepper risotto topped with a mix green salad

Grass fed 10oz chicken breast served with green beans and garlic mashed topped with coq vin sauce

Bone-in elk rib rack with red wine demi glace and potatoes au gratin

Fresh banana, strawberry, blackberry and gelato encased in a chocolate dome

Traditional french burned cream table side flambé

Sweet vanilla cake in a white chocolate dome with red velvet crumbles

Home made chocolate cake with molten ganache served with vanilla ice cream

Poached pear in a red wine reduction, amaretto whip cream and vanilla ice cream