STARTERS
Romaine hearths, house made Caesar dressing and Romano cheese 10
Goat cheese greens, red beets, candied pecans and orange balsamic vinaigrette 11
Sautéed escargot with black grapes, red wine garlic butter reductions 12
Smoked salmon with tomato, cucumber, red onion, and capers 12
Pan seared marinated ground beef brisket, san marzano tomato, shard Parmigiano 14
MAIN COURSE
Feature plate of the day will be introduced by your server
Braised beef cheeks in red wine, tomato, crispy bacon, mushroom
carrot, caramelized pearl onion, Yukon gold mashed potatoes and vegetables 29
Baked sea scallops au gratin, gruyere cheese, mushroom, cream sauce & vegetables 34
Roasted duck legs confit with orange sauce, roasted potatoes and vegetables 30
Mon kfish fillet, tomato, fennel, potatoes, coconut cream, vegetables and saffron rice 24
Chicken, toasted chili, curry leaves, coconut milk, ginger jus, basmati rice and vegetables 21
Please notify us of any allergy
