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CHEF’S SPECIALS

FEATURED COCKTAIL
  • TRAVELOKA
    15
    No:3 Gin, St. Germaine, cucumber, lime and grapefruit juice
FEATURED WINE
  • TRANCHE CHARDONNAY '18 (WA)
    64
    Pure and fragrant with delicate aromas of sauteed peach, Asian pear, toasted almond & freshly baked brioche
DESSERT
  • COOKIES & ICE CREAM
    9
    Two freshly baked cookies served warm with vanilla bean ice cream and topping (ask your server for more details)
FEATURED ENTREES
  • BLUEBERRY & RICOTTA TOAST
    15
    Citrus whipped ricotta, pickled blueberries, mint and crushed pecans top crusty grilled baguette
  • AVOCADO & STONE FRUIT SALAD
    20
    Rocket greens and citrusy white balsamic dressing tossed with avocado, radishes, fresh basil, feta and candied walnuts
  • DUCK & SMOKED CHERRIES
    41
    Maple Leaf Farms duck breast served with red beans & risotto, hazelnuts and smoked agrodolce cherries
  • SEA SCALLOPS & PEACHES
    45
    Pan seared sea scallops over creamy charred corn & poblano polenta with warm peaches, bacon and toasted coconut
  • GRILLED LAMB & BLUEBERRY GREMOLATA
    47
    Char-grilled lamb chops marinated in sherry, mustard and honey paired with creamy bleu cheese polenta, blueberry gremolata, mint oil and toasted pine nuts
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