Dinner Menu

Appetizers

Romaine salad with creamy garlic dressing 8
Organic greens, heirloom tomatoes, balsamic dressing 8
Rocket Salad with balsamic roasted pears and blue cheese, sherry-fig vinaigrette 10
Sautéed escargot provencal 9
Oysters Rockefeller, parmesan cheese gelato and crostini 11
Buffalo mozzarella cheese, tomato confit and aged balsamic 11
Heirloom tomato and goat feta cheese, fleur de sel, basil and fine olive oil 10
Crab cakes, Asian slaw, chili lime aioli and passion fruit drizzle 11
Salmon Gravlax, apple wood smoked, pickled beets, capers aioli 10
Baked goat cheese tart with grilled vegetables, citrus vinaigrette 10
Fresh mussels steamed in garlic and light tomato sauce 11
Lobster, shrimps and avocado salad, spiced mayo and beet chips 14

Pastas

Homemade ricotta cheese gnocchi, pancetta and cheese sauce 17
Fettucini with scallops and shrimps, smoked salmon cream 24
Linguine with white ocean shrimps, spicy tomato sauce 24
Penne pasta with grilled chicken and vegetables in pesto cream 18
Linguine aglio e olio with pasta clam and Pecorino Romano cheese 21

Main Courses

Butter chicken, chicken supreme cooked in Garam masala, yoghurt and lime juice, served with steamed rice and vegetables 20
Atlantic salmon, braised in sake and miso, wasabi Greek yoghurt 20
Braised lamb shank and lentils 21
Risotto with Chanterelle, shiitake and porcini mushroom 19
Grilled boneless Cornish hen, mushroom, shallot and red wine sauce 22
Grilled veal tenderloin, wild mushroom sauce 24
Muscovy duck breast, sundried cherries and port reduction 23
Sautéed scallops and shrimps with Jasmine rice, Thai curry cream 26
Risotto with shrimps, lobster tail, radicchio and mascarpone 28
Pan Fried Arctic Char, sweet potato puree, sherry vinaigrette 25
Angus beef tenderloin 6oz, shallot red wine reduction 28
Angus striploin steak 12oz, brandy peppercorn sauce 31
Roasted Australian rack of lamb, rosemary pecan crust, roasted garlic balsamic reduction 35
Seared venison tenderloin, port wine reduction 31
Surf and Turf, 6oz Angus beef tenderloin and lobster tail, brandy peppercorn sauce 38