Modern restaurant & bar

Mixed greens, cherry tomatoes, hot house cucumbers, red onions, carrots, red peppers, mustard vinaigrette

Romaine lettuce, parmesan cheese, herb croutons, caesar dressing. Add chicken $4.00, add steak $5.00, add shrimp $6.00

Grilled prawn, mixed greens, crispy herb polenta, parmesan, dill vinaigrette

French beans, toasted pecans, coach farm goat cheese, crimson pears, and treviso

Asian salad, plum dipping sauce

Smoked and fresh salmon mixed with scallions, dried sea weed, sweet soy glaze, and sweet sushi rice.

Mini falafel, romaine, cherry tomato, tahini, tzatziki sauce, grilled pita

Grilled beef short ribs, sweet soy and kimchi

Seasonal mushrooms, prosciutto, brie cheese, watercress, aged balsamic

Fresh mozzarella, roasted red peppers, tomato, balsamic vinegar and olive oil

Fried calamari, scallops, shrimp, capers & sage

Jumbo lump crabmeat, sauce remoulade

Avocado cream, ginger sauce, fried yuka chips

Lemon, fried parsley

Served with 3 dipping sauce

Served with sweet soy sauce

Saffron sauce

Jumbo lump crabmeat, sauce remoulade

Served with a spicy marinara

House buffalo wing sauce, blue cheese and celery sticks

Braised St. louis ribs, bourbon bbq sauce, tomato salsa

Angus beef, fontina cheese, tomato, arugula, pickles

Cheese, avocado, salsa, sour cream

Hand-breaded coconut shrimp, spicy pina colada sauce

7-oz angus beef, monterey jack cheese, watercress, tomato, house pickles, fries

Grilled sliced beef short ribs, scallion ginger soy, kimchi

Tomato, garlic and crushed red pepper

Crumbled sausage, peas, tomato and cream

Beef, pork, veal in a light bechamel sauce

Crumbled sausage, bitter greens, parmesan

With fried eggplant, fresh ricotta cheese, tomato and garlic

With a spicy lamb ragu

Preparation changes daily

Preparation changes daily

Lobster, scallop, calamari, shrimp, clams, mussels

Served with mashed potato & mixed vegetables

Half spiced organic chicken, mashed potato, roasted brussels sprouts and bacon lardons

White bean ragout, escarole, pesto sauce

Watercress, oven roasted tomatoes, grilled sweet potatoes, coach farm goat cheese, mustard vinaigrette

Creamy polenta, fried leeks

Preparation changes daily

Parsnip puree, seasonal garden vegetables, citrus-miso glaze

Braised red cabbage, duck spring roll, roasted prune plums

Sauteed escarole, roasted tuscan potatoes, piperade, pepper reduction

Olive oil and garlic, lemon, scallion, fresh tomato. roasted potato and mixed vegetables

Preparation changes daily

MK valencia oyster platter 8 pc

4 oysters, 4 clams

10 oysters, 6 clams, 4 jumbo shrimp, prince edward island mussels. With ½ lobster add $10.00

Three dipping sauces

Bacon lardons

Olive oil & garlic

Garlic, scallions, crushed red pepper

Butter & parmesan

Lemon & fried parsley

Soft sponge cake, soaked with three milks and topped with chantilly cream. Served with passion fruit sauce and fresh berries

Lightly sweet orange flan with a hint of cinnamon. Served with a coco nib tuile and chantilly creamq

New york style cheesecake on a toasted almond crust. paired with an apricot compote and chantilly cream

Strawberries sauteed with orange zest and white wine. Topped with an oatmeal crisp and vanilla icecream

Warm banana cake topped with bruleed bananas. served with a vanilla ice cream, walnut tuile

Pistachio, mocha and vanilla creme brulee with biscotti

A selection of assorted desserts prepared by the chef.

Toppings: ham, bacon, onion, olives, peppers, cheese,tomato, spinach, mushrooms, broccoli

Scones, muffins, cookies, cupcakes create your own smores. Toppings: marshmallow, graham crackers, chocolate, etc waffles and crepes station. Toppings: strawberries, blueberries, whip cream, peaches, chocolate chips, oreos, m&m, reeses pieces, chocolate syrup

Sauteed spinach and mashed potatoes

Over watercress salad