Luncheon Menu

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fÉâÑ tÇw ftÄtwá Cup 4.00 Bowl 8.00

Duck Consomme with Duck Confit Royale Chopped Salad with Avocado, Goat Cheese, and Hazelnut Vinaigrette 8. Baby Spinach and Crispy Pancetta with Maytag Bleu Cheese and Cherry Tomatoes 7. Marinated Feta Salad with Roasted Beets, Toasted Pine nuts and Mache 7. Poached Baby Shrimp and Israeli Cous-Cous Salad with Dried Tomatoes and Artichokes 8. Grilled Chicken, Tarragon and Grape Salad with Orange Vinaigrette and Walnuts 8.

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`t|Ç VÉâÜáxá Yam Gnocchi with Apple Cider Reduction, Braised Fennel, and AppleFennel Slaw 9. Grilled Sirloin Burger with Three Cheeses, Savory Mayonnaise, Lettuce, Tomato and Grilled Onions 8. Fried Egg Sandwich with Bacon, Cheddar, Tomato, Onion, Lettuce and Mayo 7. Pork Tenderloin with a Coarse Mustard Sour Cream Sauce, Potato Pancakes and Sautéed Haricots Verts 12. Prime Rib Sandwich with Rosemary Aioli on Olive Rosemary Bread 8. Seared Beef Tenderloin Tips With Wild Mushrooms and Lentil Ragout and Gaufrette Potatoes 10. Chicken Breast With Black Trumpet Mushrooms and Butternut Squash “Risotto” Natural Chicken Juices 11. Pecan Crusted Rainbow Trout, Meuniere Sauce With Honey Glazed Carrots 10.

WxááxÜàá Vanilla Creme Brulee 7. Peanut Butter Mousse Bombe with Caramelized Bananas 8. Coconut Cake Filled with Lemon Curd Served with Keylime Ice-Cream and Strawberry Sauce 8.

*Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a certain medical condition