Baby arugula dressed in a sweet strawberry rose wine vinaigrette with imported Gorgonzola, candied almonds, fresh strawberries and mandarin oranges topped with warm gorgonzola on toast.

Crunchy romaine with creamy Caesar dressing topped with pecorino cheese croutons and a pecorino crisp.

Mixed greens in a spiced rum vinaigrette with shaved shallots, pecans, candied bacon and crumbled ?herb goat cheese on top of roasted golden beets.

Duck confit, frisee, blueberry vinaigrette, goat cheese and toasted walnuts.

Fresh watermelon served with Feta cheese, arugula and Pecans finished off with honey drizzle and a strawberry watermelon basil vinaigrette.

House-cured duck thigh served with sweet potato puree and topped with blueberry gastrique.

Sauteed shrimp, kalamata olives, red peppers, onion, fresh herbs, feta cheese, tossed with pappardelle.

Chicken breast stuffed with crab and asparagus, drizzled with a roasted shallot cream sauce on a bed of jasmine rice.

Hand made classic meatballs with garlic, basil, oregano, red wine and pecorino cheese, wrapped in puff pastry. Served over a rustic tomato sauce.

Slow roasted leg of lamb served over a celeriac puree with charred root vegetables. Finished with rosemary jus lie.

Grilled rabbit sausage, potato gnocchi, yellow peppers and red onion, in a rich roasted cherry tomato coulis.

Grilled salmon brushed with a maple mustard glaze. Served with long-grain rice and asparagus.

Pepper encrusted New York Strip steak. Served on a bed of pan-fried truffle potatoes and asparagus.

House-made Cuban style pulled pork, smoked ham, cheddar and Swiss cheese, mayonnaise, mustard, pickles on crispy herb buttered Cuban bread.

Diced chicken blended with grapes, onion whole grain mustard and mayonnaise on fire-roasted naan bread.

Blackened salmon on a toledo roll, topped with whole grain mustard, aioli and sweet and sour pickles.

Thinly sliced lean pastrami and Swiss cheese served with Dijon mustard on thick-cut marble rye. Served with a pickle.

Warm turkey with melted brie, apples, arugula and honey, served on a slice of crisp french bread, accompanied by sweet fig preserve.

House-made sundried tomato hummus served with diced tomato and toasted naan.

Ravioli stuffed with crabmeat, in a roasted shallot cream sauce topped with warm lump crabmeat.

Wild mushrooms with garlic, shallots, herbs de Provence and gruyere cheese over creamy ricotta on a flaky puff pastry, drizzled with balsamic reduction.

Mussels sauteed with white wine, garlic, pancetta, tomatoes and basil.

Brie wrapped in flaky puff pastry served with port wine and pear compote, walnuts and Dalmatia fig preserves.

Creamy horseradish spread topped with smoked salmon, red onion, baby capers and dill. Served cold.

Lump crab meat and diced avocado over old bay cream cheese with diced tomato and spring onions, with a lemon-white wine aioli.

Sweet fig preserves topped with savory prosciutto, thinly sliced red onion and fontinella cheese. Finished with arugula and a rich balsamic drizzle.

Butternut squash and mascarpone cheese puree, caramelized onions, a blend of wild mushrooms, gruyere cheese and finished with a honey drizzle.

Grilled cilantro lime chicken, roasted red pepper, onion, sweet plum glaze, shredded carrots and gochujang aioli.

Brussel sprout compote with bacon and asiago cream, roasted red peppers and a garlic aioli drizzle.