Creative chef inspired fare.
(Menu items subject to change)
Caribbean Fish & Chips | 14.5
Fresh ono, coconut beer battered and served with Caribbean spice dusted chips, our house tangy chile slaw, and pineapple remoulade.
Kung Pao Pork Belly | 15.5
Slow roasted pork belly, seared and glazed with house kung pao sauce over cilantro sticky rice. Served with sesame soy green beans and red pepper sauté with garlic confit topped with pineapple relish and cashews.
Red Pesto Macaroni & Cheese | Half 7.25 Full 14.5
add smoked pork 2
Elbow macaroni tossed in a smoky cumin cheddar cheese sauce, red onions, fresh red peppers, roasted garlic, drizzled with a roasted red pepper pesto and topped southwestern chile tortilla crust. We will add fresh sliced serranos if you ask for it spicy.
Crispy Pork Schnitzel | 14
Thin-sliced pork, lightly breaded and sautéed until crisp. Served with caper mustard cream sauce and a warm potato & kraut salad deglazed with wheat beer.
Quinoa Cakes | 13
A fresh mixture of vegetables and quinoa, seared with parmesan cheese. Served on pan roasted garlic asparagus with a spinach and arugula salad dressed in our berry pomegranate vinaigrette. (Vegetarian)
Steak Frites | 17
Bistro filet cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce.