Dinner Menu: Entrées
March Entrées (changes monthly)
grilled beef tenderloin with celeriac and truffle remoulade, baby carrots, fingerlings and red wine jus. [29]
lamb rack, chickpea, choric, tomatoes, spinach & harissa. [29]
braised corn beef, colcannon, horseradish-parsley sauce and onion rings. [23]
duck three ways, puy lentils, frizze and pears in a mustard syrup. [25]
grilled strip steak, smashed potatoes with basil, blue cheese creamed spinach and vincotto. [28]
Pan-roasted black grouper, red skin potatoes, pepperonatta and clementine oil. [27]
goat cheese ravioli, mushrooms, swiss chard and spicy tomato consume. [19]
pan-seared rainbow trout stuffed with crab, creamy mash, Tabasco hollandaise and apple-carrot salad. [25]
grilled teriyaki salmon, bok choy, yams, shiitake mushrooms, ginger and fragrant rice. [26]
grilled sea scallops on pineapple, bacon, swiss chard risotto with macadamia nut and rosemary brown butter. [27]
