– FRENCH GREEN LENTILS SALAD-  

green lentils – shaved carrots – cucumber – red onion – radish – Grana Padano – herb – sherry vinaigrette.

– LITTLE GEM CAESAR SALAD –  

little gem lettuce – garlic breadcrumbs – Parmigiano Reggiano – lemon zest – caesar dressing.

                                                                    
To add any Protein:

 chicken / plant-based patty / shrimp / plant-based salmon

– WILD MUSHROOMS ARANCINI – 

wild mushrooms – black truffle aioli – Parmigiano Reggiano – mushroom dust.

– WHIPPED RICOTTA – 

fig compote – toasted pistachios – orange zest – sea salt – grilled artisan bread.

– SRIRACHA – BLUE CHEESE MUSSELS –

 PEI mussels – sriracha butter – blue cheese – white wine – charred lemon – grilled artisan bread.

-SOUP DU JOUR-

 – POTATO GNOCCHI – 

lemon butter sauce – snow peas – lemon zest – herb olive oil – Grana Padano. (VEG)

– MEDITERRANEAN CHARRED BRANZINO –

Israeli couscous & sautéed baby spinach – fried capers – fennel confit – herb velouté.

-BRAISED SHORT RIBS-

parsnip purée – brussels sprout leaves toasted hazelnuts – bordelaise cacao reduction. (GF)

-RANGER CHICKEN BREAST-

roasted fingerling potatoes – sautéed mushrooms sweet peas – tarragon mustard jus. (GF)

-BISTRO BURGER-(*)

10 OZ ANGUS BEEF (*) /  PLANT-BASED 

Lettuce – tomato – red onion – pickled – brioche bun seasoned fries or sweet potatoes fries.  

 add: cheese, mushroom, sautéed onions, bacon. 

– FLOURLESS CHOCOLATE TORTE –

deconstructed torte – chocolate mousse – meringue shards – salted caramel – candied hazelnuts.

– CLASSIC TIRAMISU –

cake layers – coffee liqueur creme – orange zest.

– OLIVE OIL GELATO –

extra virgin olive oil – sea salt – toasted pistachios.