top of page


Menu Ideas
Elk Tenderloin- with mashed potatoes and celery root with a sake, yuzu, BBQ Butter Sauce

Gncocchi- with tomato, basil, red onion, salted French butter, Pecorino cheese and Parmesan

Panzanella- with homemade sourdough croutons, avocado, red, yellow, orange peppers, Persian cucumber, basil and romaine with lemon, rice vinegar and olive oil

Butter Tomato Basil Smothered Bass

Baby Tomato, Roasted Heirloom Cauliflower and Asparagus with blood orange dressing with Burrata


Cilantro Pesto Marinated Prawns

Paprika Dusted Halibut- on white bean, Italian parsley, baby tomato, olive salad tossed in lemon maple dressing

Lobster, Mango, Avocado Ceviche

Seared Sea Scallops- on yellow cauliflower rice and mashed potatoes with lemon honey butter

Brie and Red Grape- with fig balsamic glaze
Croissant Chocolate Chunk Bourbon Bread Pudding


Chilean Bass- baked with baby tomatoes, kalamata olives, onions with shallot butter

bottom of page