Dinner $44

Thank you for your business, we hope you will enjoy your epicurean experience with us!

Menu updated Dec 1st / 2017

Appetizers

Baked Escargots ‘el Diablo’ mushrooms, onions, tomatoes, garlic SPICY jalapeño with trio cheeses (GF)

OR

Shrimp & Scallop ceviche with pineapple and hearts of palm (GF)

OR

Venison shank with cassava gnocchi, smoked paprika mayo, and chipotle honey(GF)

OR

Golden beets, persimmons, toasted pumpkin seeds and feta with a poblano vinaigrette

OR

Braised duck tostada, with, black beans, corn, red peppers, tomatillo puree and lime crema  (GF)

OR

Short rib empanada served with spicy habanero jelly and pickled vegetables

OR

Pasilla marinated salmon with quinoa salad and cilantro/mint  chutney(GF)

Soup

Creation of the day

Salad

Mixed greens with daily vinaigrette

Entrees

6 oz beef tenderloin, grilled to your likings and topped with Argentinean caper chimichurri sauce (GF)

OR

Roast Chicken breast stuffed with spinach, cheese, and chipotle peppers served with romesco sauce (GF)

OR

Corn-crusted salmon fillet grilled with a pineapple and mango sauce (GF)

OR

SPICY 8 oz pork tenderloin dry rubbed with 5 chilies, with anchos, honey, and mustard (GF)

OR

8 oz duck breast with a wild blueberry  ginger glaze  add $4 (GF)

OR

Pepper crusted rack of lamb with wild mushroom Demi-glace   add $2) (GF)

OR

Slow Braised lamb shanks with lentils, and  red and yellow peppers  (GF)

OR

Baked 6 oz Caribbean lobster tail smothered in compound butter (add $12) GF

Lobster tail (7 oz) by itself $26

Dessert
Let it be a surprise!

Menu designed and cooked by Chefs, Dario, Geoff and Khan

Dessert

Let it be a surprise!

Menu designed and cooked by Chef Dario and sous chef Khan