A SAMPLE MENU

MAINS

Australian Barramundi
peruvian purple potato puree with celery 'fettuccine,' streaky bacon, granny smith apple puree and citrus buerre blanc

Irish Lemon Sole
roasted red pepper and grilled Bosc pear relish with molten Cabot cheddar cheese grits & chipolte foam

Winter Melange
romanesco cauliflower risotto with roasted French Horn mushrooms & fritto misto of sweet potato

Roasted Poussin
organic chicken, belgian leek hash, glazed globe turnips and creamy Bulgur wheat with chicken jus

Pork Tenderloin
toasted forbidden black rice with golden raisins & almonds, parsley and shallot puree and bacon jus

Duck Percik
crispy parmesan accented polenta, naval oranges and medjool date with Malaysian carrot foam

Ribeye for Two
32oz Ribeye steak, served for two with potato tureeen and seasonal vegetable

Our dining room is entirely nonsmoking, and for your added comfort, enjoy the air-conditioning when the weather is warm, or our crackling wood fireplaces when there is a chill in the air. During the warmer months, we offer dining on the veranda.