Small plates

Skewered marinated beef tenderloin grilled and served with tzatziki

Goat Cheese and Mushroom Strudel
Served with a Madera sage cream reduction

Lamb Bruschetta
Toasted sliced house baguette topped with shaved lamb and a tomato, red onion, caper, basil and feta relish

Prawns Naseem
Sautéed in cream sherry, Dijon, herbs, spices, lemon and butter

Baby Trio
Hummus, baba ghanooj, dolmas and assorted in-house pickled vegetables served with pita

Local ground lamb sautéed with pine nuts, onions, and spices, wrapped in pastry, pan-fried and served
with a spicy jalapeno salsa and tahini-lemon sauce


(Available in half-portion)

House Salad
Organic baby greens, carrots, jicama tossed with a raspberry vinaigrette

Caesar Salad
Romaine lettuce, homemade Caesar dressing, parmesan and garlic croutons

Roasted Beet Salad
Roasted beets on a bed of spinach with shaved fennel, toasted walnuts, parmesan cheese
and a warm roasted garlic balsamic vinaigrette

Goat Cheese Salad
Hazelnut crusted baked Chévre, mixed greens with toasted hazelnuts, fresh pears and pomegranate vinaigrette


Steak Diane
Beef tenderloin, burgundy brown sauce, mushrooms, scallions, Dijon mustard and garlic

Grilled Ribeye
Served with a roasted garlic demi-glace

Salmon du Jour
Daily creations, please inquire with your server

Curried Prawns
Tiger prawns sautéed with mushrooms and scallions in a cream sherry curry cream sauce

Grilled Ahi
Sesame encrusted Ahi tuna, pan seared and finished with a soy-ginger demi-glace

Assortment of seafood stewed in a zesty fish sauce served with grilled bread topped with saffron aioli

Lamb Shank
Braised with tomato, onion, garlic and Mediterranean seasonings, served on a bed of pearl couscous

Sweet Pepper Lamb Ragu
Local ground lamb ragu sautéed with sweet bell pepper over penne pasta and topped with kefalotyri cheese

Rack of Lamb
Cumin-coriander crusted rack, finished with a burnt orange demi-glace

Chicken Tika
Pan-seared breast of chicken stewed in a creamy coriander-tomato curry topped with
fresh cilantro

Chicken Jerusalem
Breast of chicken seared then finished in a sauce of artichoke hearts, mushrooms, spinach,
lemon juice, white wine, Dijon, feta and cream

Pan Seared Duck
Breast of duck pan-seared and served in a raspberry-pinot noir sauce
( 29)

Coconut Curried Tofu
Pan seared tofu served in a coconut curry served with stir fried vegetables
over basmati rice

Imam Bayaldi
Eggplant stuffed with tomato, garbanzos, parsley and onions baked and served with a
chilled cabbage salad

 Our breads and desserts are made in house. Our talented pastry chef, Cammie,
is happy to take special orders for whole loaves of bread and desserts with
24 hours notice.