ENTREES
Beef
Filet – with goat cheese mashed potatoes, charred broccolini,
red wine mushroom demi-glace
Skirt Steak – with Basque chimi churri, pomme frites
Pork
Cuban Style Pork Shoulder – mojo braised pork shoulder with black beans,
yellow rice, fried plantains
Braise Pork Cheek Fricassee – with cannellini beans, white wine, cream,
wild mushrooms, tarragon sauce
Pork Tenderloin – with black garlic and trumpet mushroom demi-glace, roasted baby red potatoes, grilled summer veg and herbs
Croque Madame – ham and gruyere cheese, cheese sauce, topped with fried egg, bistro truffle fries
Seafood
Crab Cakes – with Burre Blanc sauce, haricot vert, baby red potatoes
Grilled Salmon – with lentils du puy, lemon butter fennel beurre blanc sauce, roasted baby carrots
Grouper Almondine – butter poached asparagus, rice pilaf
Coquille St Jacques– scallops and shrimp, baked in rich wine, cream, gruyere
Chicken
Provencal – with rice pilaf, roasted carrots, provencale sauce
Coq au Vin – with roasted potatoes, carrots, peas and cipollini onions, red wine demi-glace
Roasted Chicken Breast – Free range organic chicken breast, potato rosti, glazed carrots, chicken and mushroom jus
sauce, with rice pilaf, roasted vegetables
Chicken Cacciatore – Hunter’s style tomato based sauce, white wine, capers with roasted garlic mashed potatoes, charred broccolini,
Chicken Marsala – with goat cheese mashed potatoes, roasted vegetables, marsala cream sauce
Pasta
Wild Mushroom Ravi’s – with truffle brown butter sauce
Pappardelle Bolognese – veal and pork Bolognese, roasted San Marzano tomato sauce, red and white wine, carrots, celery, pecorino romano cheese
Vegetarian
Curry Roasted Cauliflower Steak – with Thai quinoa stir fry, charred cabbage,
carrots, kimchi peanut sauce
Spinach and Artichoke Cakes – with kabocha puree, fried leeks, balck garlic aioli sauce
Wild Mushroom Ravioli- with truffel brown butter thyme sauce
Kabocha Gnocchi – with black garlic brown butter sherry sauce, toasted walnuts