$29 for choice of appetizer, entree & dessert
Available for parties up to fifteen

APPETIZERS

French Onion Soup Gratin
with Madeira reduction & gruyere crouton

Crispy Calamari
with a sweet basil, garlic, Thai-spiced dip

Spicy Tuna Tartare
sesame oil, fried capers, spring onions & a seaweed peashoot salad

Marinated Asparagus Salad
shaved parmesan, dry ham & roasted pepper topped with dijon mustard vinaigrette

P.E.I. Mussels
white wine, roasted tomatoes, garlic & a basil pesto

Mesclun Salad
tomato concasse, endive, & sherry vinaigrette

Bibb & Tabouleh Salad 
in a lemon vinaigrette topped with marinated feta                                                       
Classic Caesar
tossed in garlic croutons


ENTREES

Braised Beef Short Ribs
parsnip puree, spinach & carrot batons

Black Peppered Shrimp & Shells
cherry tomatoes, sweet peas in basil pesto topped with ricotta salata 

Seared Scallops & Linguini
roasted peppers, asparagus, bacon & mustard cream

Truffle Meatballs & Gnocchi
with pancetta and mushrooms in a sherry cream

Fettuccini & Grilled Chicken
garlic pearls, broccoli rabe & roasted peppers topped with black pepper ricotta

Ginger Steamed Salmon
stir fried bok choy, basmati rice & rock shrimp pineapple tapenade

Chicken Breast 65
wild mushroom & sweet pea risotto with a leek & black truffle vinaigrette

Moraccan Spiced Tuna
spice encrusted, served with vegetable ratatouille, couscous, harisa aioli

Pan Seared Scallops
lager creamed spinach & jalapeno polenta fries

Garlic Rubbed Skirt Steak
sauteed spinach, wild mushrooms, blue cheese & crispy shoe string potatoes

Rigatoni and Buffalo Mozzarella
grilled chicken, roasted eggplant, tomatoes, and fresh spinach in a garlic extra virgin olive oil

20% gratuity added for parties of 6 or more

Menu by Executive Chef Douglas Gough