Dinner $44

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

Menu updated November 9th

Appetizers

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

OR

Scallops poached in chilean white wine with quinoa salad and smoked paprika mayo (GF)

OR

braised bison short ribs with white beans,bacon, and habanero pepper gelee (GF)

OR

crispy peruvian-spiced cauliflower with organic polenta,lime crema,and chipotle honey

OR

Pulled pork tostada, with,black beans,corn,feta cheese, and garlic orange mojo (GF)

OR

Crab filled empanada served with traditional Mexican Tomatillo salsa

OR

shrimp skewer with avocado,roast red peppers, pickled vegetables and pumpkin seed salsa verde

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 passion fruit beurre blanc (GF)

OR

SPICY 8 oz pork tenderloin dry rubbed with 5 chillies on on a bed of curry scented pineapple jalapeño puree(GF)

OR

8 oz duck breast with a cherry ginger sauce add $4 (GF)

OR

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

OR

Slow Braised venison shanks with red wine and juniper sauce and Amarillo pepper puree (GF)

OR

Baked 6 oz Caribbean lobster tail smothered on compound

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