Owner Michael French and Executive Chef Robin Campbell have created a menu of dishes using the finest locally sourced products and seasonal produce.
The pair believe that sourcing locally gives those dining with them access to unique varieties and unmatched flavor.
Locally Sourced Plum Tomato Filled with Blue Fin Crab Salad Nested on a Spring Mix
Chorizo & Marscapone Stuffed Dates Wrapped in Prosciutto
PORK RISSOLE ON A ROSEMARY SKEWER
Pork Meatball with a Whole Grain Mustard Barbeque Sauce
SOUP DU JOUR
Fresh Spring Greens with Locally Sourced Goat Cheese Topped with Toasted Pepitos and Dressed with a Champagne Vinaigrette
Chicken Breast Stuffed with Fresh Spinach, Prosciutto Ham, Sautéed and Finished with a Sage White Wine Cream Sauce
ROASTED RACK OF LAMB
Roasted 3 Bone Mini Rack Set Atop a Pineapple Mint Chutney
Grilled Salmon Filet with a Ginger Sesame Soy Citrus Glaze
Indian Dumplings in a Tomato Curry Cream Sauce
Fresh Made Confections Created Daily