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pan seared breaded veal scallopini, topped with melted mozzarella cheese, served with gnocchi, assorted vegetables, and your choice of topping (GF): Marsala: sautéed mushrooms, onions, herbs and spices in a rich and creamy marsala wine sauce (pictured) Parmigiana: tomato sauce topped with parmesan and romano cheese
fresh chicken breast stuffed with cream cheese, sundried tomatoes, spinach & onions finished with a white wine reduction served with rosemary roasted potatoes & assorted vegetables (GF)
half rack of New Zealand White Tail Frenched lamb marinated in traditional Moroccan Ras El Hanout spice finished with honey shiraz reduction and in house-made fresh mint jelly served with rosemary roasted potatoes & assorted vegetables (GF)
fresh arctic char served with a mixed wild mushrooms, spinach and sundried tomato risotto, topped with grilled red pepper, asparagus and a lemon herb butter garlic sauce
bone in Tomahawk Pork Chop with a creamy black truffle and mushroom sauce served with rosed potatoes and assorted vegetables
seared scallops, prawns, asparagus, bacon, baby spinach & red pepper tossed in a Spanish saffron cream sauce, finished with a blend of asiago, parmesan, & romano (GF/VV)
chicken, cherry tomatoes, red onion, garlic, artichokes, capers, feta cheese, fresh basil & oregano with olive oil and tomato sauce (GF/VV)
tomato simmered Italian meatballs placed on top of a bed of spaghetti in a rich creamy truffle sauce (GF)
mussels, baby scallops, prawns, and halibut tossed in a creamy blush sauce with bacon and spinach on linguini
prawns, asparagus and red pepper tosesed in a Spanish saffron cream sauce with bacon and baby spinach on linguini