Azure

with wild lingon berries, quince and pink lady apple strudel, shaved fennel, preserved meyer lemon

white polenta cakes topped with crispy parmesan cheese, porcini sauce

seasoned fried calamari, and fried fennel served over greens, with cocktail and tarter sauce

with lemon soy dressing, green apple, chopped mint and bosc pear confit, over cucumber noodles and cherry tomato salad

over lobster sauce with garnish

thinly sliced raw beef with red onion, capers, parmesan cheese and extra virgin olive oil topped with hydro watercress

roasted beets topped with watercress, pears, roasted walnuts, gorgonzola cheese, and champagne vinaigrette

butter lettuce, candied walnuts, roasted tomato and crumbled bleu cheese, blue cheese dressing

crisp romaine tossed in lemon, garlic, and anchovy dressing with shaved riggiano parmesan

organic baby mixed lettuce, roasted tomato, tossed in pomegranate balsamic vinaigrette

spaghetti with seafood (prawns, scallops, calamari and clams) with whole roasted garlic in a light cream sauce

penne in a garlic tomato sauce with mixed olives, mushrooms, pine nuts, topped with whole duck leg confit

lobster agnolotti with lobster tomato sauce topped with seared day boat scallops, oven dried tomatoes and leeks

house made mushroom, truffle, olive and ricotta gnocchi in a porcini sauce

house made pasta filled with spinach and seasonal vegetables in a whole garlic tomato sauce finished with fresh basil

fresh manila clams sauteed in extra virgin olive oil with garlic, chili flakes, parsley and white wine

with smoked chicken, mushrooms, asparagus, shallots, in a vodka creme sauce

spaghetti with portobello mushrooms, italian sausage and roasted tomatoes sauteed in garlic, olive oil

house made crepes filled with veal, spinach, and ricotta cheese topped with melted mozzarella in a creamy tomato sauce

stuffed with goat cheese, roasted garlic mashed potatoes, sauteed spinach, madera, shallot cream sauce

duck breast wrapped with smoked bacon, porcini duck confit risotto in a port wine sauce

pork rack topped with prosciutto and melted fontina cheese, sage demi glaze sauce, polenta cake and garlic sauteed spinach

house made french fries, garlic sauteed spinach

blue cheese scallop potatoes, garlic sauteed spinach, porcini mushroom reduction sauce, topped with red wine butter

wrapped with smoked bacon, tartufata gnocchi, mushrooms, crispy potato cake, parmesan crisp, black truffle butter

rack of lamb in a rosemary truffle sauce, polenta cake and ratatouille

milk fed veal breaded, sauteed in a sage butter sauce served over spaghetti with fresh tomato sauce topped with hydro watercress

filet of sole over meyer lemon vegetable risotto, topped with hydro watercress

calamari steak lightly breaded in a lemon white wine reduction with mashed potatoes and sauteed vegetables

wild mexican prawns sauteed in garlic, parsley, lemon, butter, truffle cream macaroni and garlic sauteed spinach

cream puffs filled with vanilla bean gelato drizzled with chocolate sauce

warm chocolate cake, meyer lemon tart, profiteroll

crepes filled with caramelized anjou pears served with vanilla gelato and caramel sauce

served over raspberry port wine sauce and whipped cream

espresso infused custard