our entrees

dry rubbed angus sirloin

served with roasted garlic mashed potato and roasted vegetables


Prawns, clams, mussels and scallops gently braised in a rich, tangy tomato broth with fennel

chicken marsala

Tender chicken breast cutlet lightly floured and sautéed with shallots, garlic, mushrooms, Marsala wine and butter served over pasta with seasonal fresh vegetables

pork shank

Slow Braised, spiced rubbed pork shank served over creamy polenta and braised kale

seared scallops

over champagne risotto with peas and diced pork belly

cranberry glaised duck

Roasted duck breast served with wild rice and roasted vegetables