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Mushroom ricotta filling.
Sopressata, prosciutto, and pâté with pickled vegetables.
Sautéed calamari scaloppine with sweet balsamic onions, spinach, and lemon.
Lamb with harissa aioli and beef with remoulade.
Baked in a crock with garlic butter.
Quinoa, mint, and cucumber salad with wasabi cream and Thai chili sauce.
Napa cabbage slaw and whole-grain mustard hollandaise.
Petite arugula salad, applewood smoked bacon.
Porcini, shiitake, and oyster mushrooms.
Gratinée with Swiss Gruyère cheese.
Mixed baby greens with plum tomatoes, English cucumbers, and fennel with herb vinaigrette.
Organic spinach with mushrooms, dried cranberries, candied walnuts, hard-boiled eggs, and raspberry vinaigrette.
Chilled prawns, mini plum tomatoes, baby arugula, and petite mozzarella with white balsamic and basil dressing.
Chicken breast, iceberg lettuce, organic baby spinach, heirloom tomatoes, avocado, sweet corn, and roasted peppers with herb and Dijon vinaigrette.
Olive oil and basil dressing.
Served with seasonal vegetables.
In a shallot and Chablis broth. Served with a side of French fries.
Yukon Gold potato and vegetable hash, sweet pea beurre blanc.
Wild rice and grilled pineapple salsa.
Shallot white wine reduction and pommes frites.
Traditional green pepper and brandy cream sauce with pommes frites.
Infused with goat cheese, pine nuts, and sun-dried tomatoes. Served with grilled artichoke heart and fig demi-glace.
Roasted butternut squash, cranberry orange relish.
Whole-grain mustard gravy and mashed potatoes.
Glazed carrots and apple cider demi-glace.
An 8 oz. prime ground beef patty, bacon, portobello, arugula, and Gruyère cheese on a focaccia bun.
Truffle Alfredo sauce.
Sautéed spinach, roasted tomatoes, roasted butternut squash, lentils, quinoa.
With vanilla bean ice cream.
Amaretto cream cheese icing.
Rich creamy Tahitian vanilla custard caramelized.
Vanilla sauce, honey whipped cream.
Macadamia and graham cracker crust, apricot, and kiwi sauce.
Fresh seasonal berries.
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