Dinner $44

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

Menu updated September 6th

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

OR

Skewered shrimp and pickled habanero pepper on bed of seafood crusted polenta and smeared with smoked  newbourg sauce(GF)

OR

House pork flautas (a latin spring roll) with sweet chili and sapota fruit pulp

OR

Trio scallops poached in black ale on  a plantain boat with a raspberry and cracked pepper coulee (add $2)(GF)

OR

Mango, clove honey, horse radish and smoked chipotle rubbed pork ribs, served with chips  (GF)

OR

Bison filled empanada served with traditionial Colombian hot salsa on the side

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

Chicken breast a la clubhouse. Filled with tomato, lettuce and wrapped on bacon. Apple saffron mayonnaise on side (GF)

OR

Corn crusted salmon fillet grilled and clouded with papaya and passion fruit glaze  (GF)

OR

SPICY 8 oz pork tenderloin dry rubbed with 5 chillies on on a bed of Andean Blackberry reduction (GF)

OR

8 oz duck breast with trio citrus and pickled ginger demiglace  (add $4)(GF)

OR

Lamb shank ossobucco style on bed of roasted garlic, fresh rosemary and tomato puree (GF)

OR

Pepper crusted rack of lamb with a roasted garlic, cracked pepper and mint sauce (add $2) (GF)

OR

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

Lobster tail (7 oz) by itself $26

Dessert

Let it be a surprise!

Menu designed and cooked by Chef Dario and sous chef Khan