Dinner Menu
Appetizers
Soup Du Jour
French Onion Soup, Gratined with Gruyere cheese
Smoked Trout Fritters with Horseradish Dipping Sauce
Mesclun Greens with Cabernet Vinaigrette
Baked Goat Cheese and Baby Artichokes in
Smokey Tomato Sauce with Garlic Toast
Sautéed Mussels with Leeks, Saffron and Toasted Almond Butter
Chicken and Potato Croquettes stuffed with Manchego Cheese
Frisee Salad, Blue Cheese Vinaigrette, Bacon, Tiny Tomatoes and Walnuts
Escabeche of Shrimp, Pickled Peppers and Avocado Aioli
Grilled Local Squid, Tomato Vinaigrette, Crispy Milho Croutons and Chickpeas
Marinated Olives, Fried Almonds
Entrées
Sirloin Steak Frite, Watercress and Sauce Bordelaise
Seared Loin of Cod, Brandade Raviolo, Spinach,
Pine nuts and Golden Raisins
Lamb Shank braised with Orange and Coriander, Israeli Cous Cous and Black Olive Pepper Relish
Grilled Pork Chop, Blue Cheese Mashed Turnips, Roast Pears and Chorizo in Cider
Grilled Chicken Basquaise, Piperade Sauce, Basmati Rice and Peas
Paella of Shrimp, Monkfish, Clams and Mussels with Saffron Rice
Fresh Pasta Torta of Goat Cheese and Mushrooms with Swiss Chard and Sunchoke
Sautéed Duck Breast and Confit Leg, Scallion and Potato Pancake,
Apple Fennel Slaw and Port Wine Cherry Glaze
Pumpkin Bread Pudding with Maple Ice Cream
Poached Pear and Red Currant Compote with
Cassis Cream and Oatmeal Cookie
Buttery Baked Apple Tart with Vanilla Ginger Ice Cream ;
Vanilla Crème Brulee with Fresh Fruit
Chocolate Almond Torte with Coconut Ice Cream
Mark Usewicz - Chef
Niamh Cussen - Sous Chef
Adrie Kornasiewicz - Sous Chef
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