with mustard, shaved Parmesan cheese, extra virgin olive oil and greens

classically prepared in a seasoned herb butter

with butter, garlic and white wine on grilled polenta

with a dressing of olive oil, mustard, garlic, lemon juice, a hint of cream and chopped egg

filled with creamy goat cheese, a bouquet of greens, sliced pears, roasted walnuts and a Port reduction

with Buffalo Mozzarella with diced shallots, fresh basil, vinaigrette

with ricotta cheese, baked with Mornay and tomato sauce

served on Dungeness Crab mashed potato, bearnaise sauce with vegetables

crisply sauteed with caper lemon butter, Yukon gold Mashed potato and fresh vegetable

scallops, prawns, clams and other assorted seafood in a fish and saffron broth, vegetable garnish and roasted garlic crouton

served with ‘gratin dauphinoise potato tower’ sautéed spinach and goat cheese, natural lamb jus with aged balsamic vinegar

with a rosemary cabernet sauvignon sauce, a slice of blue castello cheese, mashed potato and medley of vegetables

a Swiss specialty with thin-sliced veal filet sautéed with shallots, mushroom, demi-glace and a touch of cream with ‘rosti potato’ (served table-side)

filets of beef, veal and lamb, on grilled potato croutons, each served with it own sauce and garnished with fresh vegetables

with house made vanilla ice cream, rhubarb and strawberry compote, passion fruit and raspberry sauce, garnished berries and whipping cream

in season with our own ice cream, a house specialty

(minimum for two persons)

(minimum for two persons)

with raspberry sauce and whipping cream