Served with whipped butter and oil & vinegar
6
with roasted garlic, Rosewood Estates honey, figs, arugula and French baguette toast
17
with a trio of dips: sweet curried aioli / sweet chili / basil pesto aioli
22
fresh blue crab and salmon with a sriracha aioli and a curried mango and pineapple chutney
23
Steamed with garlic, diced tomato, Bermuda onion and white wine served with bread
20
With a creamy garlic dressing, bacon, crostini and parmesan cheese
14
With candied pecans, dried cranberries, red onions and goat cheese tossed in a honey-mustard and sherry vinaigrette
14
tossed with dried cranberries, blue cheese, red onion, cucumbers and a creamy tarragon dressing, topped with crispy onions
14
Our Chef’s daily creation
10
sautéed with diced tomato, red onion, double smoked bacon and garlic in a white wine cream sauce, served in a puff pastry case
22
Prosciutto / Salami / Calabrese / Jalapeno smoky sausage / Chef’s selection of cheeses / Kozlik’s triple crunch mustard / marinated vegetables / crostini / Kalamata olives / Tamari almonds / Rosewood Estates honey / pineapple and mango chutney
32
*charcuterie selection may vary
crispy falafels with classic hummus, garlic and chili marinated chickpeas, carrot-yogurt dip, Kalamata olives, banana peppers, cucumber, pomegranate seeds, cherry tomatoes and toasted pita points
27
Available with gluten friendly flatbread $4.50
Prepared vegan on request
drizzled with truffle oil, balsamic glaze and pesto on a bed of arugula with cherry tomatoes, fresh basil and garlic toast
28
Add prosciutto 9
Served with sundried tomatoes, spinach and wild mushrooms in a truffle cream sauce
34
Prepared vegetarian on request
26
Roasted chicken with pine nuts in a pesto rosé sauce
27
Prepared vegetarian on request
22
served with a sweet potato hash, a honey and Dijon cream sauce and fresh asparagus
33
Served with a wild mushroom and caramelized onion Marsala sauce, garlic whipped potatoes and seasonal vegetables
32
Slowly braised with mushrooms and pearl onions, served with a cauliflower purée, truffle fried spaetzle and seasonal vegetables
49
with smashed fingerling potatoes, red wine jus and fresh asparagus topped with herb compound butter
54
served with a parmesan potato croquette and seasonal vegetables topped with a Madagascar peppercorn sauce
58
topped with crumbled goat cheese
26
With Chicken 33 With Shrimp 36
(Prepared vegan on request)
Fresh tiger shrimp and potato gnocchi in a garlic cream sauce baked with mozzarella, parmesan, bread crumbs and goat cheese. Served with garlic toast and garnished with tiger shrimp
35
a traditional beef Bolognese topped with whipped ricotta
29
curried zucchini, peppers, onions and chickpeas on a bed of couscous topped with spiced cucumber raita and pickled red onion
23
pan seared cauliflower steak on a bed of cauliflower purée, salsa verde, toasted almond seeds and pomegranate seeds
27
served with romesco, Chimichurri roasted potatoes and asparagus
38
P.E.I. mussels, scallop, calamari, shrimp, Atlantic lobster claw, roasted chicken, chicken chorizo sausage, mushrooms, bell peppers and red onions in a creamy saffron rice. Serves two people
100
How would you like it cooked?
Rare: Very red, cool centre
Medium Rare: Red, warm centre
Medium: Pink centre
Medium Well: Slightly pink centre
Well: Cooked throughout, no pink
4pc Grilled Garlic Shrimp – 16
Sautéed Mushrooms – 8
A substitution of Marinara sauce is available for all pastas
= Vegetarian
= Gluten Friendly
**Menu descriptions do not include every ingredient, please inform your server of any food allergies or dietary restrictions.