Menu Ideas
Appetizers (1st course)
Shrimp Ceviche
Citrus-cured shrimp tossed with fresh lime, tomato, onion, cilantro, and cucumber
Ahi Tuna Bites
Golden-fried wonton crackers glazed with sweet chili, layered with fresh avocado, Ahi tuna and a delicious umami crema
Sicilian Scampi
Bites of shrimp, white wine sauce, baguette
Baked Brie Crostini
with honey, sliced almonds and green apple
Citrus Prawns
Citrus marinated prawns served with house-made cocktail sauce
Guacamole and Fresh Salsa
Tortilla chips served with fresh guac and salsa
Hot Artichoke and Parmesan Dip
Signature recipe with baguette
Bruschetta
Toasted baguette topped with a fresh blend of vine-ripened tomatoes, garlic, basil and olive oil. Finished with a drizzle of rich balsamic glaze.
Stuffed Mushrooms Spoons
Earthy roasted mushrooms with a savory blend of garlic, herbs, and melted Parmesan, finished with a golden crunch
Salads (2nd course)
Pear Gorgonzola
Romaine lettuce, apples, pears, roasted walnuts with delicious honey dijon vinaigrette
Chicken and Shrimp available
Ceasar
Classic ceasar, homemade dressing.
Chicken and Shrimp available
Wedge
Iceberg wedge served with cherry tomatoes, bacon, roasted pine nuts, and dill blue cheese dressing
Classic House
Spring Mix, veggies, shredded cheese and croutons served with your choice of dressing
Caprese
Vine-ripe tomatoes, mozzarella, basil, olive oil and balsamic reduction
Handmade Pasta (3rd course)
Lemon Herb Pappardelle
Zesty lemon-infused pasta tossed in a light garlic, parmesan, and white wine reduction with fresh garden herbs. A bright, delicate starter.
Sausage and Goat Cheese Ravioli
Italian sausage, creamy goat cheese, and a blend of ricotta and parmesan. Infused with sautéed onion, garlic, and fresh basil.Topped with a vodka sauce.
Mushroom & Truffle Ravioli
Savory blend of roasted mushrooms and parmesan, finished in a light cream sauce with a drizzle of white truffle oil.
Entrees (4th course)
Blackened Halibut
Served over sweet corn puree with asparagus
Honey Ginger Salmon
served with wild rice and garlic green beans
Lemon and Thyme Roasted Chicken
Chicken breast with buerre blanc served over risotto and seasonal veggies
Chicken Parmesan
Herb-crusted chicken, homemade vodka sauce, stuffed ricotta shells, and garlic bread
Beef Tenderloin
Slow-roasted filet served with red wine demi-glace, sauteed mushrooms, wild rice, and roasted Brussels sprouts
Cherry Balsamic Filet Mignon
Topped with a delicious cherry bacon jam glaze, served over garlic mashed potatoes and roasted carrots
Desserts (5th course)
Chocolate Mousse topped with whipped cream and berries
Creme Brulee
Cheesecake - many flavor options available
Lemon Blueberry Sponge Cake with fresh ice cream
Lemon Merengue Tart
Topped with berries
Apple Tartine
flaky pastry baked with apples, topped with whipped mascropone