Starters

Choice of:

Chilled Cucumber and Melon Soup with Cilantro Yogurt* (gf)

Seared Tuna Niçoise Salad: Olives, French Beans, Baby Potatoes, Radish, Eggs, Lemon-Caper Vinaigrette* (gf)

Diver Scallops on Mushroom Risotto

Steakhouse Chop Salad: Tomato, Pepper, Cucumber, Radish, Pepperoncini, Onion, Capers, Romaine Lettuce Blue Cheese or Black Pepper Parmesan Dressing (gf)

Desserts

Choice of:

Chocolate Mousse (gf)

Profiteroles

Sorbet &Berries (gf)

Restaurant Week
Dinner Menu
$35 a person
Main Dishes

Choice of:

Pan Roasted Salmon: Tomato Confit, Eggplant, Basil and Horseradish Cream* (gf)

Moulard Breast of Duck: Wild Rice, Brussel Sprouts, Capeberry Gastric*

Medallions of Pork: Carrot Risotto, Kumquat Marmalade Chipotle Sauce

Steak and Frites: Hangar Steak, Garlic Rosemary Fries, Petite Salad, Red Wine Shallot Butter* (gf)

Roasted Cauliflower: Baby Potatoes, Tomato, Spices and Chili, Pita Bread, Cilantro Cream

Restaurant Week
Dinner Menu
$35 a person
Starters

Choice of:

Chilled Cucumber and Melon Soup with Cilantro Yogurt* (gf)

Seared Tuna Niçoise Salad: Olives, French Beans, Baby Potatoes, Radish, Eggs, Lemon-Caper Vinaigrette* (gf)

Diver Scallops on Mushroom Risotto

Steakhouse Chop Salad: Tomato, Pepper, Cucumber, Radish, Pepperoncini, Onion, Capers, Romaine Lettuce
Blue Cheese or Black Pepper Parmesan Dressing (gf)

Main Dishes

Choice of:

Pan Roasted Salmon: Tomato Confit, Eggplant, Basil and Horseradish Cream* (gf)

Moulard Breast of Duck: Wild Rice, Brussel Sprouts, Capeberry Gastric*

Medallions of Pork: Carrot Risotto, Kumquat Marmalade Chipotle Sauce

Steak and Frites: Hangar Steak, Garlic Rosemary Fries, Petite Salad, Red Wine Shallot Butter* (gf)

Roasted Cauliflower: Baby Potatoes, Tomato, Spices and Chili, Pita Bread, Cilantro Cream

Desserts

Choice of:

Chocolate Mousse (gf)

Profiteroles

Sorbet &Berries (gf)