Saturday, July 22, 2017

Fire roasted red pepper soup with honey chive creme fraiche (gluten free and vegetarian)

Fresh tempura-battered halibut & chips with homemade Kennebec fries, coleslaw, tartar sauce (LUNCH)

Crab cakes with spring mix, balsamic reduction, red pepper aioli (ALL DAY APPY)

Miso-sake marinated sable fish with Inari sushi, bok chok, shimeji mushrooms, kasu dashi broth, daikon & Asian pear salad (DINNER)

Blueberry lemon cheesecake with fresh whipped cream

Strawberry blueberry pavlova with marscarpone whipped cream