| STARTERS (Starter only, please add $4) |
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| SOUP OF THE DAY |
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9 |
| WOODLAND MUSHROOM SOUP Portobello, shitake, cremini |
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9 |
| SPRING MIX SALAD Sliced almonds, sundried cranberries, stilton cheese, sherry vinaigrette |
11 |
| ARUGULA SALAD Warm Portobello mushrooms, roasted ricotta cheese, black truffle vinaigrette |
12 |
| HEARTS OF ROMAINE LETTUCE Grain mustard and garlic dressing, egg bread croutons, grano padano |
11 |
| LEMON GRASS POACHED BLACK TIGER SHRIMP Red Thai curry aioli, lime wedge |
15 |
| 6 BEAUSOLEIL OYSTERS ON THE HALF SHELL Parsley and horseradish chutney |
16 |
| CASHEW ENCRUSTED AGED GOAT CHEESE Heirloom Tomato salad, 10 year old balsamic, basil vinaigrette |
15 |
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| ENTREES AND PASTA |
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| BLACK EYED AND CHICK PEA FALAFEL Greek salad, goat’s milk feta, tahini sauce |
20 |
| OMELET Virginia ham, gruyere cheese, chives, mixed baby lettuces |
21 |
| SPRING LAMB SAUSAGE AL OLIO Tagliatelle pasta, grilled peppers, asparagus, grano padano |
23 |
| BUTTERNUT SQUASH RISOTTO WITH BLACK TIGER SHRIMPS Asiago, wilted spinach |
26 |
| MISO AND GINGER SEARED ATLANTIC SALMON Black plum and mango salsa, mixed baby lettuces |
24 |
| COLD POACHED P.E.I. LOBSTER Russian potato salad, boiled egg, caviar |
34 |
| GRILLED YELLOW FIN TUNA Nicoise Sugar snaps, spring mix, fingerling potatoes, peppers, tomatoes, red wine vinaigrette |
26 |
| CARIBBEAN JERKED SUPREME OF CHICKEN Boston lettuce, avocado, yellow tomatoes, plantain chips, coconut lime vinaigrette |
25 |
| LOBSTER THERMADOR 1 1/4 lb Nova Scotia lobster, sauce mornay, asparagus |
36 |
BLACK ANGUS STEAK SANDWICH Mushrooms, onion rings, rosemary aioli, frites or Caesar salad
|
25 |
