Wherever possible our dishes are prepared to order using the freshest, most sustainable, hand picked market-fresh produce, reflected by our small, constantly evolving seasonal menu.


Served Daily from 5pm


Chilled Spring Green Pea and Fresh Mint Soup
a refreshing pureed soup with crumbled drake feta

Frisee Salad
with maytag blue cheese, roasted, caramelized bartlett pears,
toasted walnuts and a sherry-wine dressing

Charcoal Grilled Main Calamari Paysanne
Set over a warm tuscan salad of plum tomato, baby leaf spinach and
roasted garlic with a calamata olive tapenade and chunky herbed croutons

Arugula Salad
with shaved parmesan and a mustard seed dressing

Watermelon and Toasted Halloumi Salad
with mixed baby greens, shaved fennel, seville orange, fresh mint
and roasted jumbo peanuts with a citrus vinaigrette

Scots Kale, Drake Feta and Roasted Beet Salad
heirloom red and golden beets tossed in scots kale set over
a roasted sweet potato emulsion with an aged balsamic vinaigrette

Grass Fed Lamb Meatballs
served over soft polenta with a sweet onion relish
and a fire-roasted tomato and okra sauce

Steamed PEI Mussels
in a chablis, roasted tomato , citrus and calamata olive broth

Homemade Goat Cheese Ravioli
with fire-roasted heirloom red beets, toasted asian walnuts and fresh herbs

Tiger Shrimp Fattoush
a crisp mediterranean salad of kirby cucumber, arugula, fresh mint,
red bell pepper, onion, parsley and black eyed peas with a virgin oil dressing

Pan Seared Diver Scallops
served over roasted celery-root puree, with crispy prosciutto,
spring pea tendrils and a port wine reduction


Roasted Leg of Colorado Spring Lamb
served over lightly sautéed basmati rice with chopped spring greens,
caramelized cipolini onions and crumbled drake feta with a fresh mint and rosemary jus

Oven Roasted Free-Range Chicken Breast
with pan seared truffle salted baby new potatoes,
sautéed green beans and a natural herbed roast gravy

Homemade Pappardelle Duck Pasta
wide pasta ribbons tossed in a rich duck-confit ragout with
heirloom tomato, baby artichokes, fresh herbs and shaved parmesan

Maple Roasted Pork Tenderloin
set over a white bean horseradish ragout with spring greens, leeks,
granny smith apple oil, fresh rosemary and an aged balsamic reduction

3 Way Long Island Duck
seared duck breast, leg confit and duck wontons over a hash of quinoa,
cherry, dandelion and spring greens with a blood orange and tamarind sauce

Char-Grilled NY Angus Strip Steak
with a gruyere, parmesan, cheddar and chive potato pie,
wilted baby spinach and a natural jus

Homemade Fettuccine with Tiger Shrimp
with shallots, wild mushrooms, green peas, pancetta and
cherry tomato’s tossed in a rich chablis and maine lobster broth

Charcoal Grilled Alaskan Salmon
set over fire-roasted red beets, steamed wild and jasmine rice,
grilled spring raba and a blood orange buerre blanc

Pan Roasted Polenta Dusted Atlantic Cod
over crisp jersey corn, sugar snap peas and pea tenders
with a fresh tarragon butter sauce

Seafood and Petit Pan Squash Chowder
packed with scottish salmon, lobster, calamari, shrimp, clams, mussels,
and cubed new potatoes in a herbed, fragrant broth

Jersey Corn, Spring Onion and Gruyere Risotto
with sun dried tomato, fennel, blood orange zest,
shaved pecorino, fresh herbs and truffle oil


Fresh Strawberry and Rhubarb Bread Pudding
With tahitian vanilla ice cream and a ginger creme anglaise

Triple Chocolate Filo Pie
Served warm with homemade mint chocolate chip ice cream and hot chocolate

Meyer Lemon and fresh Thyme Tart
With a roasted oat crust and a vanilla, thyme cream

Traditional Crème Brulee
With lavender essence

Whipped White Chocolate Mousse
With chocolate chips, almond cookies and a berry compote

Homemade Pistachio Ice Cream
With a warm milk chocolate sauce and toasted Pistachios

Trio of Homemade Fruit Sorbets
Ask your waitperson for the daily selection

Updated Summertime 2015