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tapas/appetizers |
Grilled Flank Steak with arugula, toasted pine nuts and a pomegranate jus 10 |
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Crab Fritters with mango/papaya salsa 10 |
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Black Pepper Seared Scallops with dill aöli and fried shallots 11 |
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Pommes Frites served with paprika aöli 3 |
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Rabbit Wings (forelegs) served with celery salad and stilton aöli (when available) |
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Chipotle Mussels in a broth of shallots, thyme, tomatoes and cilantro 12 |
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Panzanella a bread salad with tomatoes, cucumbers, extra virgin olive oil and balsamic vinegar 10 |
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Spinach Crostini topped with herbed goat cheese and balsamic reduction 8 |
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Soup of the Day (market) |
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Salad of the Day (market) |
pastas |
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Baked Rotini Casserole prepared with asiago cheese, prosciutto, fresh herbs and finished with truffle oil 16 |
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Penne with rutabaga-leek puree and italian sausage (vegetarian option) 16 |
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Angel Hare Pasta (chilled) braised rabbit in a tahini sauce with peas, scallions and hot sesame oil (vegan option) 16 |
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entrees |
Seared Yellowfin Tuna with a carrot ginger slaw 23 |
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Rack of Lamb with peanut roasted green beans, port wine sauce and totsoi 26 |
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Pork Tenderloin prepared in a bourbon barbeque sauce and served with grilled polenta 22 |
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Fine Line Cheeseburger pommes frites, shaved fennel, emmenthaler cheese and a smoked tomato remoulade 10 |
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Grilled Escolar paired with a quinoa salad and topped with roasted corn chipotle coulis 23 |
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Grilled Salmon with jasmine rice and a fricassee of shitake mushrooms 23 |
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>> many items from our menu can be adapted to suit your vegetarian or vegan requirements << |
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