Dinner
To Start
| Soup du Jour our daily creation |
market price |
| Classic Caesar Salad shaved parmesan, crisp proscuitto, grilled crouton, balsamic drizzle with chicken or shrimp – add 4.00 |
9.00 |
| Prawns & Scallops curry cream, tomato chutney |
15.00 |
| Warm Tomato Bocconcini Salad spanish onion, basil, evoo, balsamic reduction |
13.00 |
| Sundried Tomato & Buffalo Mozzarella Bruschetta pesto, truffle oil, sweet onion, asiago cheese, balsamic finish |
12.00 |
| Beef Tenderloin Carpaccio roast vegetable chips, horseradish aioli,onions, fried capers |
10.00 |
| Beecher Street Calamari corn flour crust, signature seasoning, housemade tzatziki |
12.00 |
| Fresh Mussles chef’s daily preparation |
14.00 |
| Warm Basil Sundried Tomato Goatcheese roasted garlic, pesto, crostinis |
12.00 |
Entrees
| Chef’s Feature Pasta a delightful daily creation | Market Price |
| Warm Seafood Salad mixed greens, fresh fish, prawns, scallops, mussels, baby shrimp, balsamic and Thai dressings |
19.00 |
| Hailibut Filet smoked salmon mousse, raspberry beurre blanc 29.00 | |
| Mango Stuffed Chicken Breast Jamaican jerk rub, malibu rum cream sauce | 25.00 |
| Wild B.C Salmon scallops, caviar, champagne cream |
24.00 |
| Colossal Scallops with Prawns green peppercorn sambuca butter, lobster oil |
28.00 |
| Nasi Goreng Indonesian rice dish, chicken, shrimp, onion, peppers, snap peas, cilantro, sweet soy, yogurt; mild, medium or hot |
21.00 |
| “Fall off the Bone” Baby Back Ribs housemade peach bourbon barbeque sauce |
24.00 |
| 10 oz Grilled Angus Rib Eye Steak smokey chipotle hollandaise | 33.00 |
| AAA Beef Tenderloin “Wellington” wild mushroom duxelle | 30.00 |
|
Lamb Shank Osso Bucco Isreaeli couscous-ratatouille, curry tzatziki, mint pistou single shank 25.00 double shank 36.00 |
|
Robert J. Ahlgren – Owner
Dan Merryfield – Head Chef
Ben Wristen – Maitre’D