Italian Meat Balls
Red wine –roasted tomato and Mozzarella

Filet Mignon Shooters
Beef filet bites on sour dough canapés with "béarnaise" and caramelized onion

"Spanakopita"
Sautéed spinach and arugula, feta cheese, chive oil in petit cups of phyllo dough

Dungeness Crab & Risotto Cake
With a paprika and red curry aioli, garnished with lemon zest

Stuffed Crimini Mushrooms & Truffle
Breadcrumb, herbs, garlic, shallot and chardonnay

Kalamata Olive and Sun-Dried Tomato Crostini
Topped with roasted garlic foam

Duck Confit "Quesadilla" Roulade
With goat cheese, tomatillo salsa and cilantro salad

Blue Cheese "Tartlet"
Caramelized onion, scallion and Italian parsley in gorgonzola custard

Ahi & Fried Won Ton
Yellow Fin Tuna with a lemon ginger aioli and sesame seeds

Lemon Chicken Crepe Roulades
Lime and Chipotle cream cheese, garnished with cilantro salad and pepper sauce

Bloody Mary Shrimp Cocktail Shots
Tiger Prawn served in a shot glass with spicy horseradish vodka cocktail sauce, lemon celery garnish

Flank Steak Floret's & Arugula Canapé
On sour dough baguette with espelette pepper, red curry and Lime crème fraîché

Chicken Curry & Potato Coconut "Tartlet"
With a curry, cucumber, coconut yogurt in phyllo dough

Stuffed Yukon Potato Prosciutto & Truffle
Fontina cheese with Prosciutto de Parma, white truffle oil and fresh Italian parsley baked in Yukon halves

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Caesar Salad
Hearts of romaine with our creamy Caesar dressing, house-made herb croutons, anchovy and shredded aged parmesana-reggiano

Espelette Caesar Salad
Pepper, ginger, lemon and garlic infused creamy Caesar dressing, romaine, cilantro croutons, anchovy and Manchego cheese

Crispy Leek & Avocado Salad on Arugula
Asiago cheese, reduced balsamic vinegar, vine-ripened tomatoes, scallions, drizzled with local olive oil

Laura’s Garden Organic Heirloom and Mozzarella Salad
Buffalo mozzarella, heirloom tomato, pesto oil, balsamic reduction, kalamata topanode and fresh basil

Organic Mix Baby Greens
Fresh garden herbs, medley of greens and balsamic vinaigrette

Baby Greens
Drizzled with reduced aged balsamic, olive oil and shredded Parmigiano-Reggiano

Dungeness Crab and Avocado Salad
On local mix greens with champagne and thyme vinaigrette

Spinach & Beet Goat Cheese Salad
Cranberry champagne-vinaigrette, chevre goat cheese, roasted organic beets on spinach

Walnut Crusted Goat Cheese Salad
Warm walnut crusted goat cheese on a bed of mixed greens, herb and balsamic vinaigrette

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Risotto Cakes & Scallops with a Coconut Curry Sauce
Served on a bed of sautéed baby spinach (The Chef Valodia)

Grilled Polenta with Wild Mushrooms
Served with greens shaved asiago and topanode

Crab Cake
Arugula salad with olive oil, Mirepoix, Fleur de sol and orange, star anise aioli

Oysters on the Half Shell (5 each) market price
With a spicy red sauce, jalapeno sauce or barbequed, (Blue points or Marin miyagi oysters)

Stuffed Roma Tomato
With a pancetta, herbed panko bread crumbs, parmesan stuffing, with gorgonzola and micro greens

Mussels
With spicy potato salad and horseradish foam

Tuna with Artichokes
In light saffron, sorrel, and tomato broth, served with garlic toast

Mixed Mushrooms & Brioche
A melody of wild mushrooms prepared with white wine cream sauce on toasted brioche bread

Lobster & Tarragon Bisque
Main Lobster tail and claw tarragon cream lobster bisque, boiled Yukon gold potato

Crab Tower
With avocado, gazpacho, frisée and a spicy aioli

Lamb Cutlet & Maple Bourbon
Maple, mint, orange and bourbon glaze with a roast Yukon potato

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Grilled Filet Mignon
Stout beef demi-glace with a grilled onion, sweet capsicum, pine-nut curry sauté and roasted garlic whipped potato

Chicken Breast
Honey mustard chicken demi-glace, garlic and olive oil whipped russet potato, sautéed seasonal vegetables and crispy chip

Butternut Squash Ravioli
Sautéed in browned butter and fresh sage leaves served with sour dough baguette garlic toast

Corvina Sea Bass & Potato
Pan seared with a chardonnay tarragon cream beurre blanc, purple potato pavé and seasonal vegetables

Holiday Chicken Breast
White wine cranberry reduction, bread crumb herb stuffed chicken, buttermilk mash potato, sautéed seasonal vegetable

Baked Polenta & Feta Cheese (a la Chef Volodia)
Crushed tomato and sautéed spinach with grilled bell peppers, zucchini and a onion fava bean corn “succotash”

Flank Steak, Avocado & Vodka Crème fraîche
Shallot and olive oil “lumpy potato” with sautéed Chinese long beans

Pork Loin Roast
With a tomatillo, toy box tomato, sauvignon blanc chutney, roast asparagus and Yukon potato

Salmon & Chive Oil
Served with herb roasted Yukon potatoes and Chinese long beans

Filet Mignon
With tomato béarnaise, roasted root vegetables and wilted collard greens

Herb Crusted Rack of Lamb
Maple, orange, mint bourbon glaze, polenta and seasonal vegetable

Stuffed Chicken Breast
Prosciutto, spinach and crimini filled chicken breast, white wine cream sauce, mash potato and seasonal vegetable

Pork Tender Loin, Rosemary & Apple
With saffron, white wine and apple sauce, rosemary potato pan cake and blue lake green bean

Lamb Cutlet Putanesca
Baked parmesan and putanesca polenta, ratatouille and crushed tomato sauce

Filet Mignon
With tomato béarnaise, roasted root vegetables and seasonal vegetables

Lime Seared Black Sea Bass
Saffron basmati rice, julienne of sweet capsicum and carrots with lemon lime compound butter

Cannelloni Cheese & Champignon
Stuffed with Fontina cheese, forest mushrooms and spinach, house marinara sauce and grilled zucchini

Pork Tenderloin Roulade & “Port Wine”
Feta cheese, port wine infused cranberry, English thyme stuffed tenderloin, roast root vegetable and cranberry port wine reduction

Duck Confit
Two legs and roast garlic duck demi-glace, garlic mash potato and braised baby carrots in sage butter

Grilled Rib Eye Steak
With a Cabernet beef demi-glace, served with caramelized onion and pecorino smashed Yukon potato

Crusted Chicken Breast & “Potato Artichoke Terrine”
Panko and paprika crusted chicken breast, Yukon gold blini and artichoke tower, white wine parmesan stone ground mustard cream sauce

Pesto Lasagna
Buffalo mozzarella, parmesan-Reggiano and ricotta, sautéed spinach, royal trumpet mushrooms and white wine pesto cream sauce

Lobster & Seafood Ravioli in Chardonnay Cream
Maine lobster served with shrimp ravioli, leek and chardonnay cream sauce with chive oil and crispy leeks

Stone Ground Mustard Chicken Breast & Collard Greens
With a sage, parsley, thyme, sourdough bread pudding, collard greens, stone ground mustard and honey chicken demi-glace, persimmon chip

Sage Flank Steak & “Brandy”
Herb bread pudding, crispy sage roasted rutabaga with brown sugar and brandy beef demi-glace, crispy chip

Wild Mushroom & Acorn Squash
Caramelized onion, chanterelle, black trumpet stuffed squash with a pomegranate, red wine and balsamic gastrique, sautéed chard

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