topped with wild mushrooms and fresh herbs.
with tomato, chili oil, fresh crab and fresh herbs
Beets, goat cheese, candied nuts, blood orange segments with a blood orange champagne vinaigrette
Freshwater Hawaiian Prawns, garlic, with jicama slaw and cilantro
with fresh mint
Served with wild mushroom risotto, roasted Brussel sprouts and topped with a lemon dill compound butter.
With a maple glaze,
Served with root vegetables.
10oz New York Steak, two Dungeness crab claws, topped with a tarragon beurre blanc. Served with potatoes Neapolitan and roasted tri-color carrots
With herbed couscous and goat cheese. Served with shaved vegetables and a roasted yellow pepper sauce
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