2019 Easter Sunday Features

Crab Cake Benedict
Oven baked crab cake over pearl sugar Belgian waffle with smoked hollandaise, poached egg and a side of maple syrup.

Rack of Lamb
New Zealand rack of lamb over a Parmesan & sun-dried tomato risotto and drizzle with wild mushroom veal demi.

Ham Roast
Roasted ham with brown sugar mustard glaze, honey glazed carrots, and sweet potato mash

Piedmontese Strip Steak
All natural, hormone & antibiotic free Italian Piedmontese strip steak is grass-fed and finished with a grain-based diet to promote a leaner steak with less fat. Hand-cut to 14 oz., char-grilled, and served over crispy Brussels sprouts tossed with fig-miso glace, candied bacon, and goat cheese.

The French Dip Wagyu Burger
9 oz. Char-grilled Wagyu burger patty topped with Sauteed wild mushroom, veal demi glace, gruyere cheese, and served on toasted French boule bun.

Smoked Oscar Swordfish
Char-grilled swordfish steak topped with sautéed asparagus, jumbo lump crab meat, and smoked hollandaise.

Basil Cream Ravioli
Cheese filled raviolis with basil cream sauce topped with arugula and shaved radish dressed in smoked olive wood olive oil and Parmesan cheese.

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