Father’s Day Dinner Menu

Sunday June 18th

Appetizers & Soups& Salads

Escargots

sauteed with diced tomato, red onion, prosciutto and garlic in a white wine cream sauce served in a puff pastry case

14.95

425px-Vegetarian.svg  Baked Brie

wrapped in filo pastry with roasted garlic and cranberry served on a bed of arugula and finished with a sweet red pepper jelly

12.95

425px-Vegetarian.svg  gluten-free-icon  Baby Spinach Salad

with candied pecans, dried cherries, red onions and goat cheese tossed in a honey mustard and sherry vinaigrette

10.95

Classic Caesar Salad

with a creamy garlic dressing, bacon, crostinis and parmesan cheese

9.95

425px-Vegetarian.svg  gluten-free-icon  Kale Crunch Chop Salad

tossed with dried cranberries, blue cheese, red onion, cucumbers and a creamy tarragon dressing topped with crispy potatoes

12.95

Shrimp Provencal

sauteed with diced tomato, red onion, double smoked bacon and garlic in a white wine cream sauce served in a puff pastry case

15.95

 Soup of the Day

our chef’s daily preparation

8.95

Semolina Crusted Calamari

served with a trio of dips; Sriracha aioli, sweet chili and basil pesto aioli

17.95

Mains

Braised Beef Short Rib

Beer-braised boneless beef short rib, garlic whipped potatoes and seasonal vegetables

31.95

 gluten-free-icon 10oz. Grilled New York Striploin

Served with roasted garlic and rosemary potatoes, a chive sour cream, bacon jam and seasonal vegetables

37.95

Braised Moroccan Lamb Shank

with dates and exotic spices served on garlic whipped potatoes and seasonal vegetables

29.95

12oz Slow Roasted Prime Rib

(Available on the Saturday only)

with Yorkshire pudding, seasonal vegetables, garlic Yukon gold whipped potato and a horseradish and pommary mustard jus

39.95

  Rack of Lamb

oven-roasted with a Dijon and herb crust, a wild mushroom risotto, seasonal vegetables and a garlic thyme jus

45.95

Chicken Supreme

served with a wild mushroom and caramelized onion Marsala sauce, garlic whipped potatoes and seasonal vegetables

26.95

Shrimp and Lobster ‘Mac & Cheese’

Fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan, and goat cheese. Served with garlic toast and a 2oz lobster tail

29.95

Pecan Crusted Salmon

served with a sweet potato hash, a honey and Dijon cream sauce and asparagus

27.95

Tiger Shrimp Fettuccini

served with soleggiati tomatoes, spinach and wild mushrooms in a truffle cream sauce

28.95

Penne Pollo

with roasted chicken and toasted pine nuts in a rose pesto sauce

19.95

425px-Vegetarian.svggluten-free-iconVegetable Risotto

Italian Arborio rice with roasted red peppers, mushrooms, spinach, red onions, zucchini and sundried tomato (Prepared vegan on request)

19.95

Catch of the Day

Only the freshest, seasonably available catch prepared daily

Market Price

425px-Vegetarian.svgMediterranean Pizza

Basil pesto, mozzarella, spinach, sliced tomato, red onion, Kalamata olives and feta

18.95

Arrabiata Pizza

tomato sauce, mozzarella, pepperoni, chorizo sausage, bacon, roasted red peppers

19.95

425px-Vegetarian.svg = Vegetarian  gluten-free-icon = Gluten Free

gluten-free-icon Gluten free pasta add $2.00,  Gluten free pizza add $4.50

Executive Chef – Mitchell Lamb

**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.