Chef’s Feature Menu

Appetizer

BRAISED T-BONE LAMB CHOPS
On a cranberry-orange quinoa salad with toasted pumpkin seeds
$16

SMOKED SALMON AND BEET SALAD
Tossed in orange-basil vinaigrette and topped with crème fraiche
$14

GRILLED CHICKEN SLIDER TRIO
Served on toasted pretzel buns with pesto aioli, smoked tomato aioli and apple compote with red wine infused cheddar
$14

Entrée

SHERRY AND SAGE CHICKEN
Pan seared double breast finished with a Sherry sage cream sauce. Accompanied with house cedar smoked risotto and seasonal vegetables
$29

SURF AND TURF
Grilled 5 oz AAA tenderloin with chimichurri and jumbo prawns sautéed in garlic butter. Served with chorizo potato hash and seasonal vegetables
$32

GRILLED MAHI MAHI
Topped with Thai coconut curry sauce and served with coconut basmati rice and seasonal vegetables
$33

Dessert

TOASTED COCONUT CAKE
With butter cream icing served with a pína colada sauce and strawberry coulis
$9

CHOCOLATE BROWNIE MOUSSE TRIFLE
Layers of decadent chocolate mousse with brownie pieces and whipped cream. Topped with salted caramel sauce
$9