First Course

Signature Salad
Raspberry Chipotle Vinaigrette, House Marinated Feta Cheese and Spiced Nuts
8

The “Always Changing” Soup
Served Tableside
10

Portobello Mushroom on Puff Pastry
Sauteed Spinach, House Oven-Roasted Tomato, Asiago Basil Cream Sauce
14

Tart du Jour
Savory Tart, Changes Daily
12

Charcuterie Plate
Handcrafted Sausage, House-made Pâté and Terrine
Classic Accompaniments
15

Second Course

Roasted Rock Hen
Seasonal Dried Fruit and Wild Rice Pilaf
Natural Artichoke and Mushroom Pan Jus
19

Australian Lamb Shank
Roasted Garlic Mash Potatoes, Cranberry-Brandy Demi
21

Seafood du Jour
Server Has Details
M.P.

Chef : John Robert Kennedy
Sous Chef : Thomas Miller