A grilled vegetarian assortment, eggplant, leeks, red and green peppers, spiced cheese, black and green tapenades.

Made fresh on premise.

Splashed with a roasted red pepper coulis.

With a delectable fresh corn sauce.

Baked over baby artichoke hearts with a lusty 'garlic-y' herbed aioli.

Thin and corn crusted with a snappy tomato sauce and loaded with housemade fresh mozzarella.

Flavored with toasted pignolia nuts, crisp bacon, thinly sliced whole egg.

A colourful display of red beets with toasted sunflower seeds, fresh greens and, tart green aple slices, goat's cheese and embellished with an Indian papadum.

Served over mesclun greens, diced tomatoes and red onionsand altogether enhanced with a bleu cheese dipping sauce.

White wine, garlic and butter.

Over spaghetti with the bellport tomato sauce.

With sweet potato gaufrettes and a green onion chutney.

With the bellport's barbecue/espresso sauce, served with collard greens and a potato cheese croquette.

Braised in red wine with a mix of julienned vegetables and finished with a potato mash, robust red wine jus.

Caprice du chef.

With a mushroom fricassee and chived mashed potatoes, a signature offering.

Served in a white wine ginger broth laden with braised radicchio, endive and wilted winter greens.