Block Five

fontina and blue cheeses, sliced Italian sausage, roasted broccoli and cauliflower, yukon potato and fresh bread cubes

calamari salad, marinated mixed olives, white bean puree, spicy eggplant prosciutto roulade, fruit compote, select artisan cheeses, long steam artichokes, red grapes and toasted crostini

duck and ricotta wontons with spicy Thai peanut dipping sauce

warm curried lobster and artichoke dip with grilled pita, cucumber and carrot planks

walnut, gorgonzola ravioli with braised short rib and ruby port, glaze (dinner size available)

with fried plantains and avocado cilantro puree

fontina, cheddar and mascarpone cheeses, porcini - pine nut crumb, virgin olive oil

blackened rare sliced bistro tenderloin, fresh mozzarella, diced red onion, capers and pesto oil and sea salt

mind - numbing wasabi, soy, shaved vegetable salad, toasted sunflower tamari dressing

fried calamari mussels, chorizo sausage, cherry tomato, pepperoncini, garlic, parsley, lemon aioli

stuffed eggplant with chicken, peppers, onions, basil and smoked gouda with roasted garlic mushroom cream sauce

pan fried scallops on black bean corn cakes with chili maple syrup and tequila lime creme fraiche

flash fried goat, cheese over baby arugula with toasted pecan honey vinaigrette

with cherry tomato, hearts of palm, baby greens, bacon and parmesan poppy seed dressing

classic preparation

chef's seasonal selection

with toasted crouton and Swiss gratin

parmesan fries, horseradish creme fraiche, English hot mustard, malt vinegar syrup

sesame crusted yellowfin, sesame ginger fries, miso ketchup

crispy filets, citrus basil fries, peppercorn - caper tartar sauce

grilled sliced marinated leg of lamb, black olive tapenade, rosemary aioli, garlic and mint yogurt fries

sweet potato, bacon and apple rosti, guinness cider jus, vegetable sauce

pretzel crusted boneless medallions topped with melted fontina over sausage spiked sweet potato with spicy brown mustard cream sauce

filet simmered in roasted tomato and garlic saffron broth over bacon - basil laced Israelis couscous with grilled portabello and chanterelle mushroom confit and porcini parsley creme fraiche

beef tenderloin with cheddar garlic mashed potato, truffle foie gras butter, red wine demiglace and sauteed vegetables

roasted butternut, zucchini and yellow squash risotto with baby spinach ad crisp winter vegetable chip spotted with sugar beet syrup

toasted pecan - orange butter, yukon potato and Bermuda onion, bourbon molasses drizzle

sauteed salmon, Roma tomato, baby spinach sweet onion and peppers with a fresh dill pan sauce over linguine

sauteed chicken medallions with capers, lemon, artichoke hearts and white wine with cheddar garlic mashed potato

with pineapple smashed potato, shiitake soy glaze, sweet, potato hay and curry mustard oil

sauteed with roasted acorn squash and cauliflower florets, pignolia nuts and baby spinach with orecchiette pasta, marsala cream and topped with shaved Romano and cranberry reduction

topped with fried cranberry - ruby grapefruit marmalade with corn, toasted pecan and Johnny cakes and fresh blood orange syrup

tender stew meat and veal sausage with parnsips, carrots and peas in rich gravy with a fresh sage and crispy prosciutto potato crust

with spiced apricot glaze, roasted eggplant and lentil ragout, pan seared vegetables and dried apricot raisin chutney

crispy smoked ham, melted provolone and sun dried tomato spread on a ciabatta roll

truffled kobe beef, formaggio al tartufo, caramelized onion mayo on a challah bun with black truffle aioli fries with fried quail egg (add $2.00)

hamburger, lettuce, tomato, pickles, onion, cheddar sesame seeds and thousand Island dressing

tomato feta sauce, black olives, red onion, diced pepperoncini topped with shaved Romaine, crumbled feta and Greek dressing

thin crispy fries available plain or seasoned with parmesan, sesame ginger, citrus basil, garlic mint yogurt or black truffle

smashed yukon potatoes with cheddar cheese and garlic

brushed with extra virgin olive oil, salt, pepper then drizzled with lemon aioli

saute of shiitake, button and portabella mushrooms with spinach and garlic

fontina, cheddar and mascarpone cheeses, porcini - pine nut crumb, virgin olive oil

five artisan cheeses, sour dough crostini, fresh fruit, pecans and quince

crispy graham cracker, marshmallow, gourmet, dark chocolate, baileys whipped cream

classic vanilla

flourless, rich, delicious

strawberry ginger dipping sauce, white chocolate mousse, kahlua caramel cream

seasonal