BEGIN

RED CURRY LOBSTER BISQUE
Coconut Milk, Kaffir Lime

CRISP DUCK SALAD
Sumac-Dusted Green Papaya Slaw, Cashews

CAESAR SALAD
Romaine Lettuce, Parmigiano Croutons

YELLOW FIN TUNA TARTARE
Citrus Soya, Ginger, Avocado, Crispy Shallot Bits


FOLLOW

WEST COAST HALIBUT
Guajillo Chile, Swiss Chard, Herb Vinaigrette

LOCAL GRAIN-FED CHICKEN BREAST
Smashed Potatoes, Woodland Mushroom Sauce

CAVATELLI PASTA
Mushroom Bolognese

CUMBRAE FARMS 8/OZ STEAK
Olive Oil, Balsamic, Grilled Rosemary & Thyme


FINISH

MOLTEN CHOCOLATE CAKE
Banana Grand Marnier Ice Cream

BERRIES & SORBET
Sugar Cookie


Executive Chef - DAVID LEE
Chef de Cuisine - GEOFF O’CONNOR