TWO appetizers: Pate en Croute & Sweet Potato, Cauliflower and Broccoli Pakoras Pate in a crust made from nuts and brandy, served in slices* The Pakoras are besan flour batter fried Sweet potato, cauliflower and broccoli pastries served with mint cilantro chutney.
-

Gateau de Crepes Made with layers of eggless crepes alternated with three different fillings including 1)eggplant& walnuts, 2)zucchini, spinach & soy herb cheese, & 3) mushrooms w/madeira topped with fresh chunky tomato sauce with fresh basil.
-

Mixed Greens Salad with Lemon Vinaigrette Baby kales, Bibb & red leaf lettuce
-

Tart Orange Mousse Cake Oatmeal crust with orange tofu filling and Tofu cream with candied oranges on top

Brown Rice Crusted Calamari with Fresh Chunky tomato sauce Fresh calamari dipped in brown rice flour and fried to perfect crispy perfection! Served sizzling hot with fresh chunky tomato dipping sauce
-

Hand made linguini with Pork and Veal 4 hour Simmered Ragu Handmade pasta is topped with a luscious 4 hour simmered Heritage pork and humanely Raised and slaughtered veal ragu made with freshly blanched & crushed tomatoes,roasted tomato paste herbs and a little red chili. Topped with fresh grated parmigiano reggiano.
-

Caesar Salad & Fresh Garlic Bread Organic Romaine lettuce with sourdough garlic croutons and fresh made caesar salad dressing. Fresh butter, garlic & parsley Italian bread served hot.
-

Lemon Panna cotta w/ blackberry coulis Light creamy panna cotta surrounded by blackberry coulis

Wedge Iceburg lettuce salad w/blue cheese Iceburge lettuce with beefsteak tomato& blue cheese dressing.
-

Dry Aged Grass Fed Porterhouse steak with choice of sauces Steak cooked to order with either Au poivre or Roquefort sauce. Scalloped organic potatoes and wilted spinach with garlic
-

Cheesecake with Strawberries & Hot Espresso Fresh made cheesecake (either Italian or American style) with Berry topping served with Hot Espresso, served with lemon rind or piece of semi-sweet chocolate.

Salmon Tartare w/Celeriac remoulade and Crispy Toasts Fresh salmon with citrus, capers and shallots served on a celeriac remoulade with toast points
-

Coq au Vin French classic prepared with a cognac, red wine mushrooms and herbs served with Hot Freshly baked multigrain sourdough bread and a crisp green apple arugula & romaine lettuce salad with a blood orange vinaigrette.
-

Lemon & White Chocolate Pot au Creme Delicious pots of lemon & white chocolate garnished with fresh raspberries

Handmade Tortelloni with fresh ricotta, Dried orange an Tender tortelloni stuffed with hung ricotta and herbs, finished with dried orange and a dusting of Fennel Pollen.
-

Whole Bronzino fish with Braised Fennel Whole Bronzino fish seared and finished in the oven with lemon and spices, served with braised fennel and Lemon Oregano Jam
-

Escarole & Radicchio Salad Refreshing escarole & radicchio salad with lemon parmesan dressing
-

Rosemary & Lemon cake Rosemary & lemon cake served with Lemon Gelato

Organic truffled chicken liver pate with cognac & carmelized onions This gorgeously flavored pate is served with toast points. The perfect start to a fabulous meal.
-

Escargots a la bourguignonne The classic escargots with herbs, butter and lots of garlic!
-

Seared Salmon with Balsamic Glaze and Citrus Salad Perfect bite after the buttery escargot! Balsamic glaze with mirin wine and a light julienned citrus salad.
-

Seared Duck breast with Rose Petal Jam A delicious and romantic dish served with dried rose petals, wild&brown rice cake and sauteed Haricotes verte.
-

Bittersweet Chocolate Tart with Raspberry Coulis Sweet pastry with bittersweet chocolate filling is classically paired with raspberry coulis and whipped cream.

Dumplings with dipping sauce Handmade Steamed Pork & Shrimp (or veggies) dumplings with dipping sauce
-

Pan seared organic chicken with white wine sauce, pureed celeriac & Haricotsvert with beurre noisette & shallots Break down & sear chicken, sauce. Prep and braise celeriac, blanche & sautee haricotvert with shallots.
-

Truffled Asparagus & Parmesan Risotto Prep, blanche asparagus with risotto
-

Baby kale with tomato and dijon shallot vinaigrette Explanation of liason and salad dressing emulsion.
-

Mousse au chocolate Dessert

Bourbon glazed BBQ Ribs A BIG favorite! Can be made spicy, medium or mild
-

BBQ Tempeh (Vegan) This tempeh is so good the meat-eaters love it! Marinated, seared and then slow-cooked in a delectable BBQ Sauce, this tempeh is NOT boring!
-

Mixed Greens Collard, kale, mustard greens are slow cooked with leeks in a white wine braise. Just the perfect thing to complement the BBQ
-

Rocking Potato Salad Potatoes, cornichon, house-made mayonnaise, & fresh herbs ensure that this is not your average potato salad
-

Corn Bread We love baking and we LOVE cornbread! This is a confetti cornbread with green & red peppers. Served with butter and/or vegan spread.