table 219

romaine with herbed croutons, sliced tomatoes and bacon vinaigrette

grilled, with greens, mozzarella and oven dried tomato vinaigrette

cucumber, tomato, bell peppers and red onion with lime- cumin vinaigrette

grilled cheese croutons

corn pancake

with horseradish sour cream

tomatoes, scallions and saint andre cheese sauce

with smoked paprika

with tzatziki

henry baine sauce

arugula, cranberry- balsamic glaze

stuffed potatoes and smoked bone marrow butter

with mustard curry sauce

with eggplant, kalamata, caper sauce and sheep's milk feta

with truffle oil

with horseradish dipping sauce

with cashews

chocolate pot du creme homemade graham cracker and marshmallow

topped with vanilla ice cream, caramel sauce, chocolate sauce, icing and pecans

sweet biscuit filled with fresh strawberries and chantilly cream

poached pear, oatmeal chip crisp, caramel sauce

star buck creme & coffee liqueur, absolut vanilla, white creme de cacao & coconut rum shaken and served up

basil hayden bourbon with muddled oranges, cherry, finished with bitters and simple syrup

Goldschläger & level one vodka shaken with white creme de cocoa

absolut pear & vanilla vodka muddled with fresh finger

sauza hornitos plata with fresh lime juice and muddled orange, served on the rocks in salted rim. step it up for dos pesos more with hornitos reposado

plymouth gin shaken with fresh lime juice, a dash of simple syrup, served on the rocks and topped with a splash of soda

cruzan light muddled with fresh mint and simple syrup served on the rocks with a splash of soda

plymouth gin & champagne served with fresh lemon juice

absolut mandarin & tuaca shaken with orange juice, half & half and a dash of simple syrup