Signature appetizers include, but are not limited to, tuna tartare with fresh avocado, creme fraiche and sweet fish roe; pita tart with herb goat cheese, wild mushrooms with a drizzle of truffle oil, and hummus dip with fresh parsley, black olives and extra virgin olive oil. There is a variety of cheese and charcuterie platters to choose from in addition to a variety of soups, salads and panini’s.

Chef signature entrees include, stuffed chicken paillard with sundried tomatoes and fresh mozzarella covered in a honey lavender sauce; seared spice rubbed tuna over wakame with citrus sesame soy sauce as well as medallions of filet mignon with roasted port shallots.