Chef Simon's Features for the week of April 16 - 20
Asparagus, tuna, potatoes, hard boiled eggs, Greek olives & grape tomatoes with a zesty herb dressing
Four cheeses grilled on sourdough bread & served with Lake Como Tomato Soup
Roasted fresh Arctic Char & leek fondu on gnocchi and tomato coulis
Tuesday - Friday 11:30 - 1:30
Tuesday - Saturday 5:30 - 8:00
Artisan mixed greens, tomato, cucumber, onion, carrot and parmesan cheese
Artisan mixed greens, seasonal berries, mandarin oranges, candied pecans, crumbled bleu cheese and served with a raspberry vinaigrette
Wedges of baby iceberg lettuce, topped with tomatoes, green onion, bacon and egg. Served with choice of Japanese dressing
Peppers, carrots, zucchini, spaghetti squash, tomato, butternut squash, & asparagus roasted with a Thai curry sauce & served with Jasmine rice.
Shrimp, crab & lobster with chopped scallops, mushroom and spinach in French Crêpes with lobster sauce.
Two 5 oz. roasted lobster tails served on: a bed of cheese and pea risotto with a side of fresh asparagus or a rich and creamy Brandy & Gruyère Thermidor cheese sauce.
Available year round for lunch & dinner
Fiuli-Venezia Giulia, Italy. 2020
Marlborough, New Zealand. 2022