STARTERS

Roasted butternut squash soup 7GFO

Sautéed mussels, smoked cherry tomato broth, cherry tomatoes, garlic,

white wine and butter sauce, toasted baguette 14 GFO

Smoked fish dip, served warm, hint of citrus, fresh herbs, fresh tortilla chips 10 GFO

Soft pretzel rolls, aged white cheddar sauce, caramelized onions 8

Truffle fries, parmesan cheese, spring onion, Cabernet ketchup 9 GFO

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SALADS

Burrata, tomatoes, local mixed greens, seasonal berries, balsamic, olive oil, pesto,

five grains 11 GFO

Pear, mixed local greens, crumbled goat cheese, candied pecans,

sweet Dijon champagne vinaigrette 11 GFO

Caesar, romaine lettuce, parmesan cheese, anchovy, truffle croutons, anchovy dressing 10 GFO

 

ENTREES

Steak au poivre, creamy cognac and peppercorn sauce, fingerling potatoes,

broccolini 28 GFO
Grilled Atlantic salmon, parmesan and herb-encrusted, red bliss mashed potatoes,

sautéed seasonal vegetables, orange beurre blanc 25 GFO

Chicken curry, roasted sweet potatoes, fresh local vegetable medley, coconut,

fresh basil, coconut rice 22 / vegetarian 18 GFO

Buttermilk-fried flounder, Cajun remoulade, fingerling potatoes, pineapple and ginger coleslaw 20

Blackened shrimp, aged white cheddar cheese, bow tie pasta, broccolini 20

Lamb shank osso bucco, fresh lamb gravy, wild mushroom risotto, garlic tri-color string beans, carrots, enoki mushrooms 29 GFO

Citrus rubbed golden tile and shrimp, mango and beet salsa, roasted spaghetti

squash 29 GFO

 

TERRACE DESSERTS

Chef’s bread pudding, fresh whipped cream 7

Crème brûlée 7 GFO

Salted caramel brownies, fresh whipped cream 8

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