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With pickled purple onions, fried capers and croutons
Mussels in thai red curry served with mint aioli on crostini
Served on grilled toast with sweet pea pesto
Cucumber buttermillk garnished with baby heirloom tomato salad
Asparagus tempura with chipotle dipping sauce
Halibut over summer ratatoullie with roasted tomato vinaigrette
Enchiladas with roasted poblano cream and black bean tomato salsa
Steak over sweet corn, bacon and potato hash with chili butter
With house made vanilla ice cream
with warm chocolate sauce
With ginger bread cake, cranberry caramel and whipped cream