The Menu


Peruvian Ceviche

Fresh bass marinated in lemon juice tossed with carrots, corn, red onions, habanero, and cilantro

Kalbi Short Ribs

Grilled cross cut beef short ribs in oregano, lemon, soy, chipotle sauce

Artichoke Hearts – V

Crispy fried artichoke hearts served with a housemade creamy garlic ranch

Coconut Prawns

Choice of deep fried or sauteed prawns served in a martini glass with coconut curry sauce

Eggplant Parmesan – VG

Classic baked eggplant part

Charcuterie Board

Chef’s selection of cured meats and artisanal cheeses with sweet and savory garnishes

Fried Brussels Sprouts – V

Deep fried Brussels sprouts with a sweet chili sauce



Choose an add on: anchovy $3, chicken $6, prawns $7, steak $8

Walnut Caesar

Romaine hearts with traditional caesar dressing and housemade croutons with walnuts

Spring Spinach

Fresh local spinach with roasted bell peppers, marinated onions, toasted seeds and nuts, served with housemade balsamic

Mediterranean Salad

Tender octopus braised in red wine, served with fennel, oranges, green onion, and drizzled with olive oil, lemon and orange juice

Garden Salad

Main Courses

Create Your Own Pasta
Pasta Spaghetti, Penne, Linguine, Gnocchi, Gluten-Free Pasta +$3.50
Sauce Amatriciana, Puttanesca, Siciliana, Bolognese, Gorgonzola, Pesto, Aroma
Add Protein Chicken $6, Prawns $7, Steak $8

Ribeye steak with your choice of sauce and two sides

  • Sauce: chimichurri, herb compound butter or sauteed mushrooms
  • Sides: scalloped potatoes, glazed carrots, or garlic broccoli

breaded chicken breast covered in marinara sauce, topped with fresh mozzarella, with scalloped potatoes and broccoli

submerged in a light cream sauce with peas, mushrooms, rosemary and fresh tomatoes

Linguine pasta with clams, mussels, salmon, prawns, basa, garlic, tomatoes in a white wine sauce

Seared salmon with fresh dill lemon pepper, champagne cream sauce on a bed of steamed garlic leek rice

veal scaloppine topped with prosciutto, fresh mozzarella in a sage, white wine demi glaze with scalloped potatoes and choice of vegetable

Sauteed prawns, braised pork belly, and blistered cherry tomatoes on a bed of corn grits garnished with safflower threads

Grilled pork chop with a mixed mushroom ragu in a red wine reduction, served with mashed potato

Tender deep fried pork cutlet in a mushroom cream gravy with brussel sprouts and mashed potato

Pan seared basa filet, with a lobster bisque sauce, served with quinoa and spinach


Vanilla Ice Cream
Apple Streudel a la Mode
Chocolate Souffle a la Mode
Creme Brûlée
Gringer Flan
Lemon Sorbet
Three Layer Mousse