Chef Specials Tapas

Split pea soup

Fried quail eggs. Served over shiitake mushroom risotto and white truffle oil.

Pan fried cheese curds served in toasted baguette crouton with bordelaise sauce.

Oven roasted leg of pork with chimichurri.

Sautéed rainbow trout with garlic almonds, parsley and lemon butter.

Griddled shell on prawns, served with garlic brown butter.

Blackened grouper filet served with white butter sauce.

Spring mix with avocado, bacon, goat cheese with our signature house vinaigrette and balsamic glaze.

Chocolate base, peach and 43 liquor  sponge cake.

Coconut and goat cheese cheesecake.

Homemade fruit tart.

Creme brulee.

Custard.