our entrees
served with roasted garlic mashed potato and roasted vegetables
Prawns, clams, mussels and scallops gently braised in a rich, tangy tomato broth with fennel
Tender chicken breast cutlet lightly floured and sautéed with shallots, garlic, mushrooms, Marsala wine and butter served over pasta with seasonal fresh vegetables
Slow Braised, spiced rubbed pork shank served over creamy polenta and braised kale
over champagne risotto with peas and diced pork belly
Roasted duck breast served with wild rice and roasted vegetables