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DINNER ENTREES
The mix of pan-asian ingredients incorporated into continental dining favorites is a treat for the both the eyes and the palette. Our very own Chef Scott Vosburgh creates dishes of amazing flavor and finesse. A favorite is the Char-su Grilled Rack of Lamb with its golden, seared exterior and ruby-red interior (topped with lemongrass champagne jus and served with curry potato hash). And don't forget to try some of the Angus Beef on the menu . . . Angus Filet or our decadent Angus Beef with butter poached lobster tail.
Please scroll down to see our main courses.
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ENTREE MENU
Honey Wasabi Cured Salmon
smashed red potato and bacon with pommery mustard vinaigrette
17>
Toasted Almond Crusted Hawaiian Ono
green tea soba noodle sushi, sweet chili soy
18
Citrus Dusted Sea Scallops
shittake shoyu noodle bowl with stir fried asian vegetables
24
Chinese Style Whole Snapper
white rice, wok charred vegetables and sizzling soy vinaigrette with bonito flake
MP
Dynamite Crusted Chilean Sea Bass
sautéed vegetable spaetzle, truffled kabayaki cream
28
Seasonal Vegetarian Plate
white or fried rice, baby vegetables
15
Lemongrass Seared Tiger Shrimp
pad thai stir fry, snow peas, carrot, mung bean and chili lime butter
17
Pork Tenderloin
grilled pork tenderloin with jalapeno pesto, gnocchi
21
Mochico Fried Chicken
bamboo rice pilaf and sambal coulis with baby vegetables
15
Crispy Roasted Mapleleaf Half Duck
snow pea stir fry, orange chili glaze
22
Korean BBQ Short Ribs of Beef
wasabi mashed potato, karaagi onion ring, demi glace21
Char-su Grilled Rack of Lamb
malaysian golden curry potato mash, baby vegetables
29
Grilled 8oz Angus Filet of Beef
smoked gouda cheese grits, cajun andouille crawfish pan sauce
30
Grilled 22oz. Bone-in Ribeye
cajun marinated certified angus ribeye, truffled steak pommes frites, caramelized onions, veal demi
39
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