Dinner Menu

Crusted cremini mushrooms, stuffed with lemon zest, garlic & Lively Run goat cheese, served with spring pea coulis   (g/f) (v)

Hot smoked salmon, flaked & chilled, with Bang Bang sauce, avocado, scallion, cilantro, on wakame, wrapped in cucumber, with miso salad, sweet & spicy soy (gf)

 Asparagus picked fresh daily, grilled & dressed with Roasted shallot & Herb de Provence vinaigrette, shaved Parmesan, on Inglehoffer aioli (gf)(v)

Tangle of winter greens, charred carrots, bacon lardons, candied black walnuts sultanas, house-made French dressing & frizzled shallots & crispy potato wedge (g/f) (v)

Mediterranean deviled eggs with Ahi tuna confit, goat cheese, black olive, roasted pepper tapenade & gremolata (g/f) (v)

Braised French cut pork shank on rosemary polenta & smothered with a house-made tomato & garlic fondue  

Moroccan Beef Stew - Tenderloin tips, carrots, chickpeas & Riesling sultanas sautéed with aromatic cinnamon, cumin, coriander, allspice over creamy mashed potatoes with braised baby greens (gf)

Fresh market catch, with seasonal accompaniments  

Center cut filet mignon, with smashed potato, seasonal vegetables & house steak sauce (g/f)   

Pan roasted breast of chicken, with spicy Thai peanut sauce, basmati rice, & sugar snap peas, garnished with cilantro, scallion & roasted peanuts (g/f)   

Big Mamou Organic Farm’s grass-fed beef burger, with Blue Yonder cheese, black pepper bacon, roasted shallot puree, on toasted brioche, with hand cut fries (g/f)  

Pan roasted tofu glazed with citrus gastrique, perched on Bozza’s pasta primavera with asparagus coulis  (gf/v)

Moroccan lamb Kofta meatloaf, creamy smashed potatoes, seasonal vegetables with Lively Run goat cheese cumin cream sauce (g/f)