Dinner Choices for each Course

1st Course       Cured Salmon Ceviche -  Asian pear, red onion, wonton crisp     or                                     Sunomono "Crostini" -  cucumber, edamame, tomato, sesame (V, GF)

2nd Course     Beet Salad - arugula, feta white balsamic (GF)         or                                                         Farro Salad - crispy kale, roasted parsnip, miso dressing (V)

3rd Course      Braised Short Rib Steak -  chili-glazed asparagus, whipped potato    or                              Grilled Eggplant -  crispy brussels, Jasmine rice (V, GF)

Finale              Chocolate Mousse -  red velvet crumble, blood orange     or                                               Iced Coconut Cream - pineapple compote, toasted coconut flakes (V, GF)

 

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