Appetisers:

Chef's Oyster Rock

Lightly broiled oysters resting on a bed of sauteed spinach and onions and topped with chipotle hollandaise and crisp black forest bacon.

Sashimi Duo

A duo of sliced Ahi and Salmon playfully arranged with an sesame slaw.

Salad & Soup:

Baby romaine, pear, blue cheese, and toasted walnuts tossed with our merlot viniagrette.

She crab bisque with a sherry cream drizzle.

Entrees:

Red Velvet Chicken

Pan seared chicken cutlets finished with a balsamic raspberry glaze, set over jasmine rice and vegetables.

Hearts of Polenta

Sauteed shrimp and chorizo sausage tossed with vegetables in chardonay butter and resting with flat top grilled polenta cakes.

The Strip

Char grilled strip steak placed over horseraddish mashed potato and vegetables.  Topped with crispy fried onions.

Rack of Lamb

Herb marinated rack of lamb grilled, sliced, and resting over roasted potatoes and vegetables.  Topped with Chef's mint demi glace.

Crispy Baby

Panko breaded halibut pan seared crisp and pearched atop winter greens with a orange dijon sauce.

Desserts

Ask your server for todays selections