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  • Roasted salmon topped with citrus salsa verde, accompanied by braised fennel topped with fresh zucchini ribbons

  • Baked salmon with spring onions, and mint caper pesto

  • Poached salmon spirals on a bed of cucumber swirls topped with horseradish cream

  • Grilled chicken breast topped with mango-salsa

  • Roasted chicken breast with lemon, garlic, oregano, rosemary and white wine

  • Stuffed chicken with feta, and rosemary, topped with mint and parsley sauce

  • Crispy mustard glazed chicken 

  • Flank steak pinwheels stuffed with spinach and mozzarella cheese

  • Grilled hanger steak with chimichurri sauce

  • Marinated  skirt steak topped with wild mushroom sauce

  • Thai steak salad

  • Beef Paillard, topped with a salad of arugula, mint, and fresh herbs, blended oil and vinegar

  • Sliced filet mignon  topped with fresh tomato salad


  • Sides and Salad:


  • Roasted asparagus with thyme and roasted garlic

  • Pea pods, fresh peas, snap peas, and baby carrots in dill butter

  • Haricot verts and baby tomatoes in compound butter 

  • Melange of roasted baby vegetables

  • New potatoes with butter and parsley

  • Truffled mashed potatoes

  • Potato and celeriac au gratin

  • Quinoa  and  barley  buckwheat caramelized onions and ramps

  • warm orzo with tomatoes, carrots, and fresh herb

  • Field green salad, with poached pears, gorgonzola, cranberries, with sherry vinaigrette

  • 4 lettuce salad, watercress, iceberg, endive, raddicho, with pine nuts,  lemon vinaigrette

  • Romaine, raddicho, frisée, and endive, baby tomatoes, cucumbers,  Topped with shaved parm, and tossed in white balsamic vinaigrette

  • Baby Romaine caesar salad 


Dinner Suggetions

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