Appetizer Options

Option Three
  • spicy & crispy squid
    lightly breaded calamari rings+served in a spicy pepper & tomato sauce
  • skillet of snails
    with mushrooms in a curry, paprika, Worcestershire & butter sauce+baked with parmesan+grilled garlic bread
    (g-f option)
  • Hungarian mushroom bisque
    wild & tamed mushrooms+Hungarian paprika, thyme & dill+dollup of lemon & chive sour cream
    (veg, g-f)
  • Moroccan phyllo cigars
    ground beef, pork & lamb seasoned with cinnamon, cumin, corriander and nutmeg+mint & sumac yogurt dip
  • Traditional Caesar Salad (veg or, gf option)
    artisan romaine+bacon lardons+parmesan dusted breadstick
  • pecan, green apple, & dried cherry salad
    tossed with red onions in a maple, white wine dressing+served on baby spinach+topped with herb goat cheese
    (veg, g-f)

Entrée Options

Option Three
  • Catch of the Day
  • fall rainbow curry
    roasted carrots, broccoli, bell peppers & squash+yellow curry sauce+served on wild & basmati rice Vegan OR with Grilled Chicken Breast
    (V, g-f)
  • French Onion stuffed supreme of chicken
    stuffed with Swiss cheese & caramelized onions+Marsala cream sauce+wild & basmati rice+seasonal vegetables
    (g-f)
  • Roasted Rack of Lamb
    ¾ rack crusted with hazelnuts+ served with shallot, caper & white wine salsa verde+rustic mashed potatoes+seasonal vegetables
    (g-f)
  • seafood & roasted tomato fregola
    shrimp, squid, mussels & whitefish+garlic, fennel, onion, thyme & oregano sugo sauce+fregola grain
  • Beef Tenderloin
    8oz Angus steak+sundried tomato compound butter & port demi-glace+rustic mashed potatoes+vegetables
    (g-f)

Dessert Options

Option Three
  • Death by Chocolate
    buttercream and ganache with Dutch cocoa
  • Daily Cheesecake
    made in-house+ask your server for today’s flavour
  • Crème Brûlée
    rich cream custard+served with fresh fruit and ice cream
    (g-f)