E N T R E E S

Open Hearth Roast: Slow Roasted Lamb, Vegetables & Natural Jus  22.50

Beef Sirloin with Gorgonzola Walnut Cream and Garlic Potato    23.75

Mousaka with Lamb, Zucchini, Eggplant & Potato
Cracked Pepper Biscuit Crust&Apple Provencal   17.50

Sea Scallops and Puff Pastry with Crimini, Oyster Mushrooms & Asparagus,
Sauternes Butter    24.50

Pan Roasted Tilapia, Grilled Artichokes, Tomato, Cured Olives
Served over Soft Polenta    18.75

Spinach and Ricotta Stuffed Gnocchi with White Truffle Oil, Spinach,
Roasted Red Peppers, Caramelized Onions and Parmesan    16.75

Herb Grilled Chicken Breast with Smoked Mozzarella Ravioli
Spinach, Sun Dried Tomato Pesto Cream      17.50

Wild Mushroom Guvech with Roasted Red Pepper, Asparagus,
Zucchini and Safron Rice   16.95

Roasted Garlic Polenta, Wood Grilled Artichokes, Tomato & Olives   16.50

Vegetable Tagine Over Cous Cous,with Sultanas, Almonds,
Cinnamon, Dates      16.00

Salmon Charmoula with Apricot Cous Cous and Spinach     22.25