Entrees

 

Pan roasted angus new York steak, garlic mashed potatoes, roasted vegetables

and blackberry-pinot noir reduction 27

 

Pistachio crusted New Zealand rack of lamb, oven roasted Yukon gold potatoes, grilled

vegetables and black currant-merlot sauce, half rack 22, full rack 38

 

Grilled Moroccan ground lamb skewers, couscous, roasted vegetables, and tahini sauce 17

 

Grilled ground kobe beef skewers, couscous, roasted vegetables, and tahini sauce 17

 

Pan roasted pork tenderloin, garlic mashed potatoes, grilled vegetables,

and pear-brandy sauce 19

 

Chermoula (Moroccan pesto) crusted salmon fillet, couscous, grilled vegetables

and Chardonnay-saffron sauce 26

 

Walnut crusted mahi mahi fillet, wasabi mashed potatoes, roasted vegetables

and lemon grass-pinot grigio sauce 26

 

Pan roasted organic chicken breast, couscous, grilled vegetables

and Moroccan curry sauce 17

 

Oven roasted free range half chicken Tuscany style, garlic mashed potatoes,

grilled vegetables and lemon-Chardonnay reduction 17

 

Vegetable Moussaka with layers of eggplant, wild mushrooms, spinach,

parmesan and oven roasted tomato sauce 17

 

Portobello mushroom fettuccine with caramelized onions, gorgonzola cheese, pine nuts

in a balsamic-chardonnay sauce 17 with organic chicken breast 20

 

Wild mushroom and asiago cheese ravioli 17

 

We also offer a daily special menu based on the chef’s visit to the fish, meat and vegetable market