~ Lunch Menu ~

Hawaiian Yellowfin Tuna Tartare  15.
Fresh Herbs, Lemon, Capers, Sun Dried Tomato and Crème Frâiche

Organic Chioggia Beet Salad  13.50
Belgium Endive, Frisee and Arugula with Sherry Vinaigrette,
Candied Walnuts and Stilton Cheese

Organic Romaine Salad  12.50
Roasted Red Bell Pepper, Black Olive Crouton and Crème Mustard Vinaigrette

Marinated Goat Cheese  14.
Grilled Eggplant, Oven Dried Tomatoes, Black & Green Olive Tapendae and Pistou

Organic White Corn Soup  12.50
Organic Wild Mushroom, Artichoke and Truffle Chantilly Crème

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~ Entrée Salads ~

Grilled Lamb Salad  17.50
Wilted Spinach, Pommery Mustard Dressing, Pine Nuts and Feta Cheese

Hawaiian Ahi Tuna Salad  18.50
Mixed Organic Greens, Arugula, Oven Dried Tomato and Nicoise Olive Vinaigrette

Lightly Smoked Salmon Salad  19.
Mixed Greens, Red Beet Vinaigrette and Horseradish Crème

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~ Entrées ~

Truffle Ricotta Cheese Ravioli  16.50
Brunoise Vegetables, Artichokes, Mushrooms, Parmigiano-Reggiano and Red Wine Sauce

Seared Rare Hawaiian Yellowfin Tuna  28.
Haricot Verts, Green Asparagus, Oven Dried Tomato, Roasted Fingerling Potato and Truffle Vinaigrette

Paon Angus Burger  17.
Arugula, Caramelized Onions, Wild Mushrooms and Stilton Cheese

Angus Short Rib  18.
Wild Mushrooms, Spinach and Potato Purée

Pan Roasted Flat Iron Pork  22.
Swiss Chard, Turnips, Caramelized Golden Apple and Spätzele

Angus Rib Eye Steak  28.
Broccoli, Baby Carrots, Potato Gratin and Bordelaise Sauce

Duck Confit  22.
White Bean Cassoulet, Swiss Chard, Pancetta and Madeira Sauce

Grilled Chicken Breast  18.
Zucchini, Haricot Verts, Potato Purée and Lemon Caper Butter