Entrees

-For combination entrée, please select two of the following-

Fish Selections:

Herb Crusted Halibut with Dill and Cherry Tomatoes

Slow Roasted King Salmon with Lemon Thyme and Caper Relish

Grilled Swordfish with Coconut Milk Curry and Fresh Mango Chutney

Poached Pave of Petrale Sole with Lemon Saffron Reduction

Butter Poached Gulf Prawns with Lemon and Risotto Croquettes

Fowl Selections:

Grilled Tolenas Farms Quail with Madeira-Truffle Reduction and Crispy Leeks

Braised Breast of Duck with Gingered Orange Glaze and Wild Rice Crépe

Roasted Breast of Pheasant with Cognac, Porcini Mushrooms and a Red Beet Pave

Roasted Poussin with Black Forbidden Rice and Thyme Scented Jus

Pinot Noir Braised Squab with Shallots and Wild Mushrooms

Meat Selections:

Grilled Medallion of Filet Mignon with Cognac Jus Sauce

and Sautéed Wild Mushrooms

Grilled Medallions of Beef Tenderloin with Ginger Glace and Crispy Shallots

Pepper Seared Filet of Beef with Brandy Demi-Glace

Roasted Loin of Red Deer with Cabernet-Truffle Reduction

And a Parsnip Tart

Grilled Noisettes of Lamb with Cabernet Jus and Dried Sour Cherries

Spice Seared Pork Tenderloin with a Yam Timbale and Red Onion Marmalade

Grilled Medallion of Buffalo Tenderloin with Potato Gratin, Thyme Reduction and an Oxtail Soufflé

Featured Single Entree

Grilled Medallion of Beef Topped with Butter Poached Prawns and Cognac Jus

Vegetarian Options:

Please Ask for Our Vegetarian Menu