Dinner Menu

Appetizers

~ Crispy braised bacon, hearts of romaine, brie, pear- $13

~ Beet pakora, gorgonzola, smoked hazelnut, endive, frisee – $12

~ Tomato soup, breaded clams, spicy Caesar pickles- $13

~ Seared scallops, fried pad Thai, green peppercorn, lime, peanuts- $17

~ Root beer tempura short rib, cherry slaw, baby potatoes, foie gras butter-$15

~ Confit of duck leg with moo shu pancakes, togarashi pot de crème, pickled cucumber – $16

~ Lamb meatballs, white bean hummus, ‘Greek salad’- $14

Main Course

~ Marinated wild salmon with crispy polenta, braised savoy, aioli, pickles – $29

~ Roasted breast of chicken, bacon and pecan tarte, banana curry, pickled mango – $29

~ Flash poached Albacore tuna with jerk spice, dirty rice, pineapple, coriander – $29

~ Grilled beef tenderloin with horseradish apple pave, roasted root vegetables, redeye reduction- $42

Chef: Jason Nienaber
Sous-chef: Ian Carr