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Appetizers

  • Panko Crusted, Crispy, Blue Crab Cakes with Spicy Mango Dipping Sauce
  • Fresh Cranberry Chutney & Goat Cheese Mousse Bruschetta on Crostini

Entrees

  • Beth's Japanese Style Crispy Mochiko Tiger Shrimp in Seven Spice Soy Syrup
  • Chicken Cordon Blue en Croute with Prosciutto Ham & Swiss Cheese Fondue
  • Balsamic Braised Wyoming Bison Shank with Caramelized Onions & Rosemary
  • 14 oz. Grilled Rib Eye Steak with a Choice of Sauces
  •  8 oz. Grilled Filet Mignon with Forest Mushroom Cream Sauce
  • Three Cheese Crepe Cannelloni with Basil Spiked, Italian Peperonata

Desserts

  • Double Chocolate & Walnut Turtle Cake
  • Warm Moroccan Rice Pudding with Saffron Scented Dried Fruit Compote
  • House Made Ice Creams: Classic Vanilla Bean or Flavor of the Week

 
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