fire grilled miso and sake marinated organic salmon with sweet and peruvian potato hash, haricot verts and a soy wasabi butter glace

pan crisped risotto cakes in a pool of sweet pea puree topped with a saute of wild mushrooms, fennel confit and extra virgin olive oil

pan roasted rosemary orange statler chicken breast with mashed potatoes, broccoli spears and a white truffle scented, orange and olive pan jus

seared scallops, hand rolled cous cous, spinach, shallot and tomato saute in a pool of butternut squash puree and pumpkin seed oil drizzle

fire grilled tenderloin over rosemary scented mashed potatoes with roasted beets, haricot verts, crumbled stilton and a caramelized shallot demi glace

crumb crusted haddock with crab potato croquettes, asparagus and a horseradish dill cream

country olives, grape tomatoes, roasted yellow, peppers and spinach in a white wine lemon butter with feta, fresh basil and linguine pasta

plump lobster, pancetta, criminis, spinach and silk onions in a marsala parmesan cream with capellini

mango chipotle BBQ slathered pork chop, blistered corn fritters with sweet potato mash and apple wood bacon sauteed Swiss chard

sliced duck breast with sticky rice cakes, szechuan pepper coconut and adobo soy sauces with pan flashed vegetables

pulled tender lamb shank, roasted root vegetables and natural sauce over 'little pig ear' pasta with a toasted caraway and smoked paprika creme fraiche

country olives, smashed artichokes, grape tomatoes and spinach in a white wine lemon basil butter with feta over linguine

crispy fried calamari, tomato, red onion and baby greens tossed with a lemon balsamic dressing dusted with parmesan

sliced turkey, cranraisin cabbage slaw, jarlsburg cheese on griddled marble rye with sweet potato fries

seared dill and caper salmon cakes, baby greens, tomato and red onion, drizzled with a roasted tomato horseradish creme fraiche and crispy shallots

smoky chipotle honey citrus braised pork shoulder on a griddled bun with vinnies sweet pickles, seasoned house chips and an Asian pear jicama slaw

Thai marinated ground chicken with baby greens, cucumber, chickpeas, carrots and crispy egg roll skin croutons in walter's own cafe vinaigrette

crispy lemongrass scented chicken breast, wasabi aioli, Asian pear jicama slaw on griddled bun with '5 spice' sweet potato fries

chopped and tossed romaine with roasted garlic lemon dressing, herbed croutons and parmesan

crisp chopped romaine and baby spinach with petite green beans, red bliss potatoes, eggs, olives and tomatoes in a poppy seed dressing topped with flaked white tuna

crisp greens tossed with fresh corn, bacon, tomato, caramelized onions and bleu cheese in a red flame grape basil dressing

a saute of bok choy, nappa cabbage, carrots, water chestnuts, baby corn and peas in a sweet chile plum marsala sauce over rice noodles

French bread stuffed with smoky ham, genoa salami, provolone, tomatoes, sliced red onions and a crushed olive spread, served with seasoned house chips

grilled white fish, shredded greens, cheddar, house pico de gallo in two soft taco shells with a shriachi mango tartare sauce and a Asian pear jicama slaw

daily chef's creations