Chef Specials

Grilled ahi tuna steak served with cracked black peppercorn and brandy sauce.

Sauteed fish combination served with pernod cream sauce.

Lightly breaded orange roughy filet backed and served with lemon butter sauce.

Battered and fried New Zealand green lip mussels served with Provencale sauce.

Slow cooked braised short ribs in a red wine sauce.

Lamb shank in a saffron tomato sauce.