Menu Ideas
Appetizers (1st course)
Ahi Tuna Rice Bites
Golden-fried rice bites glazed with sweet chili, layered with fresh avocado, Ahi tuna and a delicious umami crema
Baked Brie
with honey, sliced almonds and green apple
Thia Peanut Chicken Satay
Tender, flame-grilled skewers marinated in traditional aromatics and served with a rich, velvety peanut sauce
Chilled Prawns
Jumbo prawns served with house-made cocktail sauce
Prosciutto Crostini
Goat Cheese, fig jelly, crispy prosciutto, balsmic glaze served on baguette
Hot Artichoke and Parmesan Dip
Signature recipe with baguette
Bruschetta
Toasted baguette topped with a fresh blend of vine-ripened tomatoes, garlic, basil and olive oil. Finished with a drizzle of rich balsamic glaze.
Stuffed Mushrooms
Earthy roasted mushroom caps filled with a savory blend of garlic, herbs, and melted Parmesan, finished with a golden crunch
Salads (2nd course)
Pear Gorgonzola
Romaine lettuce, apples, pears, roasted walnuts with delicious honey dijon vinaigrette
Chicken and Shrimp available
Ceasar
Classic ceasar , homemade dressing.
Chicken and Shrimp available
Wedge
Iceberg wedge served with cherry tomatoes, bacon, roasted pine nuts and dill blue cheese dressing
Classic House
Spring Mix, veggies, shredded cheese and croutons served with your choice of dressing
Caprese
Vine ripe tomatoes, mozzerella, basil, olive oil and balsamic reduction
Handmade Pasta (3rd course)
Lemon Herb Linguine
Zesty lemon-infused pasta tossed in a light garlic and white wine reduction with fresh garden herbs. A bright, delicate starter.
Sausage and Goat Cheese Ravioli
Italian sausage, creamy goat cheese, and a blend of ricotta and parmesan. Infused with sautéed onion, garlic, and fresh basil. Topped with a vodka sauce.
Brown Butter Lobster Ravioli
Succulent lobster and herb-infused ricotta, served in a nutty brown butter sauce with a hint of lemon and fresh chives.
Mushroom & Truffle Ravioli
Savory blend of roasted wild mushrooms and parmesan, finished in a light cream sauce with a drizzle of white truffle oil.
Entrees (4th course)
Lemon and Thyme Roasted Chicken
airline chicken breast with a white wine sauce served over rissoto and seasonal veggie
Balsamic Glazed Pork Medallions
Tender pork loin finished with a cherry balsamic reduction, wild rice and honey glazed carrots
Chicken Parmesean
Herb crusted chicken, homemade marinara, handmade spaghetti and garlic bread
Beef Tenderloin
Slow roasted filet served with red wine demi glace, sauteed mushrooms, garlic mashed potato and roasted brussel sprouts