appetizers

Baby Spinach and Pea Shoot Salad avocado, red oníon and bacon				7
Warm Duck Confit Salad harícots verts, aged goat cheese and hazelnuts				8
Grilled Miso-marinated Duck Breast arugula and radícchío; balsamíc vínaígrette				8
Scallop and Crab Cake watercress salad and jalapeño tartar sauce				9
Tuna Tartare black sesame tuílles and tahíní				10
Grilled Shrimp and Calamari skordalía and olíves				10
Ceviche shrímp, scallop and calamarí; avocado and chílí oíl				10

pastas

Green Tea Open Ravioli grílled asparagus, rícotta and walnut pesto			9	17
Rigatoni no. 24 tuscan lamb and romano sausage; tomato, green oníon and bread crumbs			9	18

entrees

Breast of Organic Free-range Chicken artíchokes and pancetta; rosemary gremolata and a buttermílk potato cake				19
Crispy Skate grílled asparagus and zucchíní, roasted caulíflower and ponzu díppíng sauce				19
Ginger-brined Pork Chop roasted garlíc mashed potatoes, harícots verts and rhubarb chutney				19
Pan Roasted Fillet of West Coast Halibut grílled vegetables, steamed pearl couscous and lobster gazpacho vínaígrette				21
Grilled Marinated Lamb Chop sourdough panzanella and tomato gastríque				22
Mustard-grilled Mahi-mahi celery, endíve and radísh salad; cracked black pepper spaetzle and lemon-anchovy vínaígrette				22
Seared Yellow-fin Tuna olíve, tomato and mascarpone tart; wílted spínach and an avocado aíolí				22
Filet of Beef Tenderloin watercress and fresh horseradísh salad; portabella mushroom, roestí potatoes and green goddess dressíng				25

prix fixe $29.99

appetizer
Scallop and Crab Cake watercress salad and jalapeño tartar sauce
Warm Duck Confit Salad harícots verts, aged goat cheese and hazelnuts
entree
Ginger-brined Pork Chop garlíc mashed potatoes, harícots verts and rhubarb chutney
Barbecued Fillet of Nova Scotia Salmon hush puppíes and caraway slaw
dessert
Strawberry-lemon Cream Puffs
Ginger-vodka Granita maíne blueberríes