Our Menu

Toasted ciabatta with tomato basil, roasted garlic ricotta, and olive tapenade

Lightly battered squid rings with marinara sauce and lemon aioli

Creamy burrata with heirloom tomatoes, fresh basil, and aged balsamic reduction

Chef's daily selection made with fresh seasonal ingredients, served with artisan bread

Herb-crusted New Zealand lamb with roasted garlic mash, seasonal vegetables, and mint jus

Atlantic salmon with lemon-dill beurre blanc, asparagus, and fingerling potatoes

Red wine braised beef short ribs with creamy polenta, roasted carrots, and gremolata

Arborio rice slow-cooked with wild mushrooms, finished with truffle oil and aged parmesan

Golden pan-fried chicken cutlet with arugula, cherry tomatoes, shaved parmesan, and lemon

Classic Italian layered dessert with mascarpone, espresso-soaked ladyfingers, and cocoa

Vanilla bean panna cotta with berry compote and fresh mint

Warm molten chocolate cake with vanilla gelato and raspberry coulis

Buttery pastry shell filled with pastry cream and topped with fresh seasonal fruits

Bourbon, demerara sugar, Angostura bitters, orange peel, and a Luxardo cherry

Rotating selection of premium red wines by the glass

House-made lemonade with fresh lemons, hint of lavender, and raw honey

Locally roasted specialty coffee, single origin beans, served with biscotti