Spring/Summer 2024 Fixed


Steamed P.E.I. Mussels with fennel-saffron Broth, Charred Ciabatta,Parsley

Louis Crab Salad with Yuzu-kosho Louis Sauce, Baby Gem Lettuce, Minced Shallots & Celery

Summer Corn Soup Roasted Wild Mushrooms

Cucumber and Roasted Tomatillo Gazpacho Cilantro-Labneh

Grilled Okra, Corn and Heirloom Tomato Salad with Shaved Red Onions, Basil, Sweet & Salty Charred Jalapeno Dressing

D.C.L.T Salad with Wasabi Boiled Dressing, Heirloom Tomatoes, Duck Crackling, Butter Lettuce, Fried Wonton Strips


Pan Seared Halibut Saki-Country Ham Broth, Sticky Rice, Baby Bok Choy

Pork Prime Rib Dijon Mustard and Onion Jus, Garlic French Beans, Herbed Wild Rice

Basted Salmon Spring Leek Risotto, Charred Radicchio, Balsamico

Petit Filet Mignon Yukon Purée, Peanut Worcestershire, Heirloom Baby Carrots

Herb Marinated Pork Tenderloin Leek & Mushroom Polenta, Roasted Asparagus, Caramelized Onion Jus


Blackberry Espresso Buckle Vanilla Gelato

Pineapple Upside Down Cake Toasted Coconut

Chocolate Mousse Peanut Butter Caramel, Chantilly Cream, Toasted Peanuts

Cheesecake Mousse Honey-Soaked Peaches, Graham Streusel

Looking for fresh culinary ideas?

Explore our past menus.