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Appetizers
Kitchen Soup 7.5
Caesar Salad 11
Mix green and endive salad w/grape
tomato, pine nuts and basil vinaigrette 9
Pork and Scallop dumplings w/ an Asian
vegetable slaw and sweet soy sauce 11
Savory spice roasted pear and blue cheese
tart w/arugula salad, and walnut
vinaigrette 12
Tempura calamari w/crispy green bean
salad, citrus soy vinaigrette and wasabi
aioli 12
Panko crusted crab cake on a roasted
corn and fennel salad, w/chili mayo 12
Baked beef and ricotta salata cannelloni
w/roasted tomatoe sauce and basil pesto 13
Spicy grilled shrimp w/black bean and
avocado, citrus papaya dressing 12
Mussels steamed in herbs, garlic, mush-
rooms and Sauvignon Blanc 13
Mains
Sweet curry eggplant and butternut
squash with Portobello mushroom and
dried fruit Quinoa 17
Five spice, half Cornish hen, braised
Napa cabbage, sesame rice cake in an
orange hoisin reduction 23
Orecchiette pasta tossed in a spicy
sausage with Bolognese Sauce 19
Savory duck confit with sautee
mushrooms, greens and home-made
gnocchi in a herb demi-glaze 25
Pan-seared sea scallops, celeriac and baby
spinach risotto with lemon grass broth 26
Monkfish braised in Pernod tomato broth,
mixed vegetables, new potaoes & sautted
greens 25
Heritage breed pork chop w/ aged cheddar
gratin, grilled anise and green apple bisque
26
Grilled Black Angus strip loin, smeared
with Pommery mustard, smothered
onions and madras sweet potato frites 30
Roasted rack of lamb w/ a ragout of bacon
braised puy lentils, leek, parnips and pan
jus 32
Ask your server for our Plat Du Jour,
every Monday and Tuesday 15
