Dinner Menu
Served 5:00 PM - 9:30 PM

(Every Day Except Sunday & Tuesday)

 


To Begin

Brie Baked & Coated in Macadamias with Citrus Cassis Sauce ..... 9

Grilled Portobelo Mushroom & Roasted Garlic
Stuffed with Ricotta in a Pecorino Tomato Cream ..... 7

Garlic Butter Sautéed Snails on Saffron Angel Hair
Sun Dried Romas, Spinach, & Cashews ..... 10

Baked Garlic Butter & Basil Snails
In a Crock with Herbed Bread Crumbs ..... 10

Poached Sea Scallops with Tarragon Infused Béarnaise & Sautéed Spinach ..... 13

Sautéed Jumbo White Shrimp with Plantain Risotto
Madagascar Vanilla Sauce ..... 14

Fine Duck Liver & Peppercorn Paté
Orange Cranberry Coulis & Traditional Garnitures ..... 7

Oak Smoked Norwegian Salmon Rosettes
Salmon Caviar & Traditional Garnitures ..... 12

Lump Crab Cakes on White Bean & Corn Relish
Yuzu Mango Mayonnaise ..... 13

Award Winning Roasted Tomato & Basil Bisque ..... 5

Homemade Soup of the Day ..... 4

Cheese Plate - Maytag Blue, Chevre Goat Cheese, St. Andre Brie,
Caramelized Onion White Cheddar and Dried Pear & Apple Stilton ..... 13

Salads

All Entree Items Include our Complementary House Salad
These Specialty Salads May Be Ordered Instead

Add Warm Goat Cheese to your House Salad ..... 5

Baby Spinach with Lambs Lettuce & Frisée
Dried Pear & Apple White Stilton

Yuzu & Honey Vinaigrette ..... 8

French Goat Cheese Rolled in Crushed Pistachios
Mescalin Greens with Sun Dried Pears
Citrus Apple Brandy Vinaigrette ..... 9

Classic Caesar Salad with Gruyere Croutons ..... 5

Asian Style Caesar with Garlic Sesame Soy Sauce
Bean Sprouts & Crunchy Noodles ..... 6

 

Pastas

Garlic Sautéed Jumbo White Shrimp on Bucatini
Roasted Roma Tomatoes, Saffron, Spinach & Feta ..... 22

Tenderloin Tips with Garlic & Green Peppercorns
Crimini Chipollini Gravy over Radiatore Pasta ..... 20

Fettuccine with Basil, Artichokes, Sun Dried Romas & Criminis
Retsina Pecorino Cream ..... 20
To add Sliced Grilled Chicken Breast ..... 4

Vegetarian Plate

Layers of Eggplant, Zucchini, Red Pepper & Portobelo
Baked with Brie & Wrapped in Phyllo
Pecorino Tomato Cream ..... 18

 

 

 

Meats

Szechuan Seared Certified Angus Filet Mignon
Black Pepper Béarnaise & Red Zinfandel Shiitake Sauce
Atop a Grilled Portobelo ..... 25

Veal Rib Chop with Lobster Shrimp Risotto
Mushroom Madeira Demiglace ..... 29

Braised Veal Scallopini with Plantain Risotto
Orange Daintree Sauce ..... 25

Triple Chili Barbequed New Zealand Rack of Lamb
Pecorino Pignolia Polenta & Pinot Noir Lamb Jus ..... 29

Brie & Apple Stuffed Pork Loin
Apple Cider Calvados Sauce .....19

Lollipop Pork Chop over Himalayan Red Rice Risotto
Spicy White Fig Demiglace ..... 22

Chicken

Chicken Margaux Wrapped in Bacon
Stuffed with Prosciuto Ham, Asparagus & Feta
Sherry Mushroom Sauce ..... 19

Garam Masala Seared Chicken Grand Oscar
Asparagus, Lump Crab, Jumbo Shrimp & Béarnaise ..... 22

 

Fresh Seafood

Szechuan Peppercorn & Sesame Seared Ahi Tuna over Asian Sesame Risotto
Caramelized Ginger Mango Sauce ..... 24
We have these loins flown in fresh from Hawaii by the Honolulu Fish Company.
A firm flesh and mild taste. We serve this premium sushi grade product medium rare.

Phyllo Encased Salmon Medallions with Majoram & Ricotta
Riesling Horseradish Beurre Blanc ..... 23
Our fish is always wild, never farm raised, except in the case of the salmon we serve.
Tasmania prides itself on clean, green environment, where the worlds finest salmon is grown.
This quality advantage is acknowledged in the most discerning seafood market of all, Japan.

Sweet Onion Crusted Fresh Red Snapper
Mango Strawberry Chutney ..... 22

Local & Imported Daily Fish Creations ..... 21

Melange of Fresh Seafood
A Trio of Seafood - Each with a Unique Sauce ..... 23

 


 

Duck & Ostrich

Green Peppercorn Seared Ostrich Tenderloin over Pecorino & Pignolia Polenta
Horseradish Wild Boar Bacon Jus ..... 29

Crisply Roasted Long Island Duckling
Dried Pear & Apple White Stilton
Port & Tart Cherry Sauce ..... 21

Seared Moulard Duck Breast with Roasted Red Pepper Maytag Risotto
Blood Orange Guava Sauce ..... 23
Moulard is a cross between a male Muscovy and a female Long Island.
The wildest game flavor, the meat tastes of wild berries and juniper berries.

 


 

Lunch Menu

Wine List

Catering Information

 

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