Sample Menu 2009
Our menu varies nightly — reflecting the freshest meats and seafood and local produce of the season.

APPETIZERS

Chef's Soup du Jour

Spinach & cheese tortelloni
with tomato, rosemary, butter, garlic, and parmesan cheese

Arugula, endive & red pepper salad
with goat cheese, toasted pecans, passion fruit vinegar & tuscan olive oil

Spicy grilled local quail
on mixed baby greens with lentils

Crispy panko scallops
with honey mustard green curry sauce

Island creek oysters
served raw with mignonette and lemon

Canadian salmon
with spiced orange shallot and coconut reduction

Grilled black angus tenderloin
with garlic and green peppercorn vinaigrette

Breast of moulard duck
pan-seared medium rare with cherry crabapple ginger sauce

Fresh Fish of the Season
with slow-baked tomato finished with a lemon essence sauce

Rack of lamb
with mushroom rosemary garlic demi glace

Our appetizers generally range from $10-15; entrees from $25-38

DESSERTS
Maple creme brulee

Chocolate truffle torte
with mango rum sauce

Warm apple & raspberry hazelnut crisp
with housemade ice cream

Lemon tart
with fresh seasonal berries