The menu

Chef-driven mains, grilled and roasted to order.

• Herb-Crusted Beef TenderloinRoasted tenderloin, rosemary jus, flaky sea salt.
• Pan-Seared Chilean Sea BassCitrus beurre blanc, micro herbs.
• Braised Short RibRed-wine braise, silky potato purée.
• Lemon-Garlic Grilled ShrimpCharred lemon, parsley, chili oil.
• Rosemary Roast ChickenFree-range, pan gravy, confit garlic.
• Cedar-Plank SalmonMaple glaze, toasted fennel.
• Lamb Chops, Mint GremolataHerb-marinated, grilled to order.
• Crab Cakes, RemouladeLump crab, lemon aioli, fresh chive.

Hearty, elegant plant-forward dishes.

• Wild Mushroom RisottoArborio, parmesan, truffle finish.
• Roasted Vegetable WellingtonFlaky pastry, root vegetables, herb cream.
• Truffle Mac & CheeseThree-cheese blend, toasted breadcrumb.
• Stuffed Bell PeppersHerbed grains, roasted tomato sugo.
• Eggplant ParmesanLayered, San Marzano, fresh basil.
• Butternut Squash RavioliBrown butter, sage, toasted pine nuts.
• Grilled Halloumi SkewersCharred vegetables, lemon-herb drizzle.

Bright, seasonal sides and displays.

• Burrata & Heirloom TomatoBasil oil, aged balsamic, sea salt.
• Classic CaesarLittle gem, parmesan crisp, herb crouton.
• Mediterranean Quinoa SaladCucumber, feta, mint, lemon vinaigrette.
• Arugula & Shaved ParmesanLemon, olive oil, cracked pepper.
• Caprese SkewersCherry tomato, mozzarella, basil.
• Citrus Beet & Goat CheeseRoasted beets, orange, candied walnut.
• Seasonal Fruit DisplayChef's selection of fresh cut fruit.