Dinner Menu

steamed moist, fire grilled, served with fresh remoulade (1 artichoke, halved)

five-spiced, soy braised prestige farms boneless chicken wings served with pickled cucumbers and toasted benne seeds (serving of 6)

parsnip puree, apple red pepper jam, arugula, basil oil (serving of 3)

pan-seared sea scallops, sweet pea and baby carrot risotto, ginger carrot reduction, sweet pea coulis

tagliatelle pasta, peas, heirloom cherry tomatoes, ricotta, lemon, basil, evoo, and shaved parmesan

garlic truffle smashed, carrots and cipollini onions, thyme pan jus, raisin tapenade

spicy vanilla yams, haricots vert, black currant demiglace, horseradish mousse

red sauce and mozzarella with medallions of fresh pepperoni