Crab meat bisque.
Pulled pork turnovers.
Pan fried cheese curds, served in a earthern cazuela with bordelaise.
Sautéed cod fish filet with garlic, parsley, clams and white wine sauce.
Sautéed chicken breast with garlic, fresh rosemary and white wine cream sauce.
Blackened mahi mahi filet served with lemon butter.
Sautéed seafood combination with garlic, tomato, and Pernod cream sauce.
Spring mix, apple, raisins, almonds and goat cheese salad.
Spring mix with avocado, bacon, goat cheese with our signature house vinaigrette and balsamic glaze.
Chocolate base, chocolate espresso and Kahlua sponge cake.
Mango and goat cheese cheesecake.
Homemade fruit tart.
Creme brulee.
Custard.
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