Starter
- Guacamole made tableside with avocado, tomato, onions, scallion, jalapeno, radish, garlic, lime toasted pepita and thick tortilla chips
- Roasted broccoli house pizzetta with pesto sauce, charred asparagus, butternut squash butter and buffalo mozzarella
- Roasted butternut squash ravioli with a balsamic syrup, pistachio and truffle burrata
- Roasted tomato bisque with torn basil, pecoino romano cheese and grilled bruschetta
- Roasted red pepper and tomato bisque with a touch of cream, torn opal basil and toasted ciabatta croutons
- Risotto e Asparagi – made to order arborio rice with homemade vegetable broth, shallots, white wine, heirloom organic asparagus and pecorino romano
- Sunflower Hummus with crispy herb, extra virgin olive oil and parmesan baked pita chips, vegetable crudité
- Farmers salad with baby sweet greens, snap peas, carrots and fresh burrata with grilled Italian ciabatta
- Crispy crab cakes with grilled pineapple salsa, roasted corn and mache greens salad
First Course
- Bucatini pasta with porcini mushroom ragu, arugula, pecoino romano cheese and tarragon
Main Course
- Grilled jumbo prawns provencale – baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini
- House made butternut squash ravioli with lobster sauce with snipped chives and aged pecorino Romano cheese
- Farmers market peak of season vegetarian platter with crispy tofu, roasted butternut squash cous cous, green lentils, swiss chard and crispy kale
- Miso marinated crispy pan fried tofu over mashed roasted cauliflower with radish, kale and grapefruit soy ginger miso glaze – steamed broccolini
- Roasted cauliflower, charred pepper and tomato vegetable dinner quiche with emmenthal Swiss cheese – sweet greens misto salad
- Charred Caulilflower steak with maitake mushrooms, over garnet yam puree with pistou of almond and fresh mint
- Seared crispy tofu with roasted mushroom faro with miso broth, winter squash and baby bok choy
- Rigatoni with arugula pistou, roasted butternut squash, roasted forest mushrooms, parmesan cheese and toasted pinenuts
- Spaghetti squash with roasted red pepper and mint, charred brussels sprouts with chili vinaigrette, roasted sweet potatoes with Aleppo, lemon oil and parsley
- Crispy fillet of wild caught salmon over celery root puree with braised leeks and lemon gremolata
- Fillet of sole steamed with champagne sauce, paddlefish roe – roasted fingerling potatoes and grilled asparagus
Dessert
- 5 layer chocolate cake served warm with vanilla ice cream and berries
- Italian bakewell semolina tart layered with apricot lemon preserves and fresh picked berries
- Strawberry shortcake layered with fresh sliced strawberries and whipped cream – raspberry coulis
- Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint
- Warm apple and rolled raisin tart with almond whipped cream and caramel sauce
- Giant All Star Crinkled Chocolate Chip Cookies – house made chocolate chip cookies with vanilla ice cream