APPETIZERS

Caesar salad with crispy pancetta & creamy caesar dressing 8.

Caramelized apple & pecan spinach salad with a Roquefort crostini 8.

Chicken & brandy terrine with a selection of homemade relishes & chutneys 11.

Savory goat cheese & leek tartlet with truffle oil 9.

Steamed P.E.I mussels prepared differently each day
app 8. main 18.

Tuscan style grilled calamari with black olives, artichoke & fresh tomato 11.

Chefs seasonal soup 6.

MAIN COURSE

Pan seared stripped bass with a parsnip puree & caper sauce 24.

Prawns, calamari, & white fish in a seafood Bouillabaisse 22.

Grilled Provimi veal liver with Roquefort gnocchi, spinach & pork belly 24.

Roasted venison loin with Yorkshire pudding & sweet onion reduction 31.

Yellow Thai curry chicken with red peppers & with basmati rice 21.

Grilled 10oz New York steak with a panini hash & bourbon jus 33.

Grilled beef tenderloin with a pancetta rösti & beef jus 31.

Rack of lamb with Yukon gold potato & Parmesan gratin 32.

Baked gnocchi with oven roasted tomatoes & shaved Pecorino cheese 19.

Co Chef’s Colin Steele & Sarah Putnam