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(available all day) |
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| MUSHROOM PARFAIT served with red onion jam, toasted walnut bread |
16.50 |
| ORANGE INFUSED PUMPKIN, AVOCADO AND FETA STACK with a light citrus and basil dressing |
12.50 |
| TEMPURA VEGETABLES with Vietnamese Dip |
12.50 |
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| MEDITERRANEAN PENNE tossed with seasonal chargrilled vegetables, French goats cheese, fresh sage tips and lemon olive oil |
27.50 |
| PACIFIC CURRY served with fragrant rice, Indian roti and mango chutney |
22.00 |
| HERBED POTATO GNOCCHI with wilted wong bok, roasted peppers, shitake mushrooms, and sesame soy glaze |
23.00 |
| BRAISED FIELD MUSHROOMS with a new season potato and buttered broad bean stack and red wine reduction |
22.50 |
| CHARGRILLED VEGETABLE MEDLY with creamy leek and potato gratin, carrot puree and basil oil |
20.00 |
| GREEK TORTILLA SALAD of mesclun, olives, feta, tomato and red onion wrapped in a flour tortilla |
22.50 |
| ORANGE INFUSED PUMPKIN, AVOCADO AND FETA STACK with a light citrus and basil dressing |
21.50 |
 VEGAN DESSERT |
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| FRESH FRUIT with sorbet of the day (our sorbet may contain traces of dairy) |
14.00 |
