Main courses

Chicken supreme stuffed with goat cheese and oven
cured tomato, sundried cherry mango sauce                  $17
Fresh Atlantic salmon, teriyaki glaze, lingon 
berries compote                                                                 $18
Braised lamb shank and lentils                                       $17
Duck confit, blue balsamic reduction                            $19
Eminceé of veal tenderloin, wild mushroom sauce       $21
Grilled seafood stew, smoked tomato sauce                   $22
Sautéed scallops and shrimps, thai curry cream
and Jasmine rice                                                               $24
Certified Angus beef tenderloin 6oz, shallot 
red wine reduction                                                            $25
Certified Angus Striploin steak 12oz, brandy 
peppercorn sauce                                                               $28
Roasted Australian rack of lamb, rosemary pecan 
crust, roasted garlic balsamic reduction                         $30

All main courses served with potatoes and seasonal
vegetables
Please inform us of any food restrictions and allergies