Our dinner features are light and full of bright flavours. The steak has an Argentinean inspired chimichurri sauce. I’ve made mine with extra virgin olive oil, fresh lemon zest and juice, parsley, chive, and garlic. Its sharp fresh flavour is a perfect compliment to grilled red meat. The Sea bass is somewhat of a Mediterranean creation. I have dried the skin of the sea bass so when I pan sear the fillet it will remain light and crispy. As with most things less is more, so I am finishing the dish with a fresh cut tomato and cucumber salsa lightly flavoured with lime and olive oil to compliment the sweet light flavour of the bass. See you for dinner. Dinner Soup: Creamy mushroom with spinach and smoked Gouda Dinner Feature Chimichurri N.Y. Strip Loin An 8oz choice N.Y. strip loin char broiled then finished with a lemon garlic chimichurri sauce, served with herb roasted potatoes and market vegetables. 24.99 Sea feature Pan seared sea bass A crispy skinned pan seared fillet of sea bass served over multigrain rice pilaf and roasted vegetables finished with a tomato, cucumber and citrus salsa. 18.99 Dessert: Bumbleberry cheesecake (3 slices left) Creamy cheesecake blended with bumbleberry preserves baked over a graham cracker crust served with whipped cream. 6.99 Toasted almond and honey Silky cheesecake infused with honey, baked over a toasted almond cookie crust, served with whipped cream and toasted almond praline. 6.99 Angela’s Indulgence: Belgian Chocolate crème brulee (5 left) Rich and creamy dark Belgian chocolate custard under a crispy layer of raw sugar caramel, served with whipped cream. 5.99 Chef Troy
Posted on: Sat, 29 Jun 2013 18:35:21 +0000
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