seasonal ingredients – artistic presentations – a palette of colors – savor the taste
LUNCHEON MENU
Starter
CRAB CAKE & CHOWDER
pan seared lump crab cakes topped with spiced tortillas
corn vegetable chowder with ribbons of sautéed kale & bacon
Entrée
CHICKEN JARDINIERE
roasted amish chicken, dijon tarragon chicken jus
carrot & truffled Yukon potato puree, snap peas & peas shoots
Dessert
DECONSTRUCTED BANANA SPLIT
molten lava chocolate cake, banana compote
warm banana peanut spring roll, peanut brittle
strawberry vanilla ice cream sandwich, strawberry sauce & whipped cream
DINNER MENU
Starter
MEDITERRANEAN TRIO
grilled zucchini filled with a trio of eggplant hummus, greek salad & olive peppornata
herbed chickpea salad, peppered grissini
Entrée – Guest Choice of
ZUCCHINI SEARED ARTIC CHAR
roasted tomato harissa sauce, crispy chickpeas
minted pea mash, spiced cauliflower
or
TOURNEDO OF BEEF PROVENCAL
in a dijon herb marinade, chianti sauce
spinach basil potato puree, lightly roasted ratatouille vegetables, capers & olives
Dessert
CHOCOLATE RED WINE NOIR
cocoa dusted French chocolate cake
red wine blistered grapes, port granite, salted caramel crème fraiche
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