Dinner Menu

Fresh cut beef tenderloin served with rucola salad, shallots, tomato concassé, capers, poached egg, and finished with a walnut-dijon mustard

Grilled black tiger prawns, garam masala dusted served on mango chutney, curried lime beurre blanc, fried cauliflower and grilled naan bread

Traditional Dutch meatballs slow cooked in beef gravy, served with a tangy aioli.

Sauteed with shallots, garlic deglazed with Madeira and finished with herb goat cheese. Served with French bread

Grilled and served on top of an Israeli couscous pilaf, finished with Chef's piccata sauce au beurre monte

Pan seared and served on a parsnip potato purée with curried cauliflower and a beurre rouge.

Grilled to order, served with portabella-shallot compound butter, pommes frites, and jus de veau lié. 6-8-10 ounce.

Grilled to order with parsnip potato purée and a sautéed petite mirepoix and jus de veau lié.

Oven roasted in a timbale and served on a potato cake, asparagus, with a light mustard-riesling cream sauce.

Sautéed chicken, rare salmon and beef served with edamame, quinoa, shitake, green onion, carrots, napa cabbage, red onion, poached egg, and rice noodles. Finished with a miso-peanut broth, toasty peanuts, cilantro and avocado.

Caramelized onions deglazed with port wine, fresh herbs, and finished with a 48-hour house made beef stock.

Roasted squash, caramelized onions, beets, celeriac and pear tossed with a light lemon vinaigrette and candied curry almonds

Mixed greens with cucumber ribbons, olive oil, poached Roma tomato, grilled red onion, finished with our house shallot-dijon vinaigrette.

Tender hearts of Romaine leaves tossed in a house-made Caesar dressing finished with sourdough croutons, shaved parmesan cheese and fresh-cracked black pepper.

Chicken - Beef Filet - 3 Shrimp

Ask your server...

Traditional Italian sweetened cream dessert with black currant liqueur.

Finished with Chambord raspberry compote.

Served on an almond-pecan crust

Served in a French press. Regular or decaf.