| Dinner |
|
Starters |
| House-marinated olives | 4.00 |
| Soup of the day | 3.50, 6.50 |
| Grilled squid with salsa verde | 10.00 |
| Roasted golden beets with ricotta salata, arugula & fennel | 7.00 |
| Heirloom tomato with fresh mozzarella, avocado, basil and balsamic | 8.50 |
| Roasted brussels sprouts with pancetta, lemons and butter | 7.00 |
| Thinly spun bread stuffed with crescenza cheese & topped with prosciutto, grilled figs and arugula | 10.00 |
| Jumbo prawns wrapped in prosciutto and zucchini on mesculin greens | 12.00 |
| Fruit and cheese board with Pacific Crest star thistle honey | 14.00 |
|
Salads |
| House salad with feta, and dijon mustard-shallot vinaigrette | 7.00 |
| Chopped salad of radicchio, frisee, endive and arugula with bleu d'auvergne cheese vinaigrette and granny smith apples | 8.00 |
| Tuna caponata with shaved parmesan, fennel, arugula and lemon vinaigrette | 9.00 |
| Seasonal greens with pear tomato, shaved carrot, maple-glazed pecan and blackberry-port vinaigrette | 8.50 |
Grilled heart of romaine caesar with shaved parmesan and croutons
add grilled prawn or duck confit | 9.50
13.50 |
|
Entrees |
| Cast iron-grilled boneless half chicken with barlotti beans, picoline olives, arugula, fennel and grilled lemon | 22.00 |
| Wild boar sugo with chickpea farinata with shallot, olives and fresh pear applesauce | 26.00 |
| Cioppino with sourdough-herb dumpling and grilled baby asparagus | 27.00 |
| Seared duck breast with an anisette and fig port reduction on
risotto, sauteed white chard, apple and fennel | 24.00 |
| Chocolate stout-braised lamb shank with spaetzle and braised red cabbage
and fresh mango chutney | 25.00 |
| Hand-trimmed rib eye, sauteed butternut squash gnocchi, baby artichoke, corn, tomato, garlic, pine-nuts and fresh horseradish sauce | 28.00 |
| Fresh borage ravioli in roasted tomato sauce with baby summer vegetables shaved parmesan | 21.00 |
| Cast iron-roasted pacific ling cod with marjoram, mustard sauce, depuy lentils with pancetta
and spinach with lemon | 26.00 |
| Braised rabbit with cannellini beans, fennel, butternut squash, fingerling potatoes and tarragon | 26.00 |
|
Desserts |
| "Chocolate Apocalypse", a flourless chocolate torte with coffee creme anglaise and berries | 7.50 |
| Rosenblum Black Muscat served with a selection of miniature
XOX, Northbeach truffles | 9.00 |
| Passionfruit creme brulee with berries | 6.50 |
| Triple chocolate truffle cheesecake | 8.00 |
| Peach, Raspberry, Mango cobbler with cinnamon cream | 7.00 |
|
|
Lunch |
|
Salads |
| Tuna caponata with mixed greens, vegetables, eggs, bread and red wine vinaigrette | 12.00 |
| House salad with feta cheese and a dijon mustard shallot vinaigrette | 7.00 |
| Chopped salad of radicchio, frisee, endive and arugula with blue d'auvergne cheese and
granny smith apples | 8.50 |
| Seasonal greens with pear tomato, shaved carrot, maple glazed pecan and blackberry-port vinaigrette | 7.00 |
Grilled heart of romaine caesar with shaved parmesan and croutons
add grilled chicken, prawns or duck confit | 9.50
13.50 |
| Sandwiches |
| Grilled steak sandwich with balsamic roasted onions, tangy tomatillo sauce
and New York cheddar on sour roll | 12.00 |
| Smoked chicken breast sandwich with, fontina cheese and braised red cabbage
on pantofolina bread | 11.00 |
| Grilled salmon in poppyseed pocket bread with arugula, fennel, cucumbers, tomato, sprouts, roasted bell peppers and mustard lemon vinaigrette | 10.50 |
| Panini croque monsieur - pear slices, black forest ham, whole grain mustard with
gruyere cheese on ciabatta rolls | 11.00 |
| Barbeque pork with grilled onions, melted swiss cheese on a ciabatta roll | 12.00 |
|
Entrees |
| Jumbo prawns wrapped in prosciutto & zucchini on mesculin greens | 12.00 |
| Thinly spun bread with crescenza, prosciutto, arugula and grilled fig | 10.00 |
Angel hair pasta caprese with tomato, basil and mozzarella cheese
add chicken
add prawns | 11.00
14.00
15.00 |
| Pasta carbonara with english peas and pancetta | 10.50 |
