VEGETARIAN [v]

• Swiss chard, leek and ricotta-stuffed roasted red peppers with golden romano crouton topping [v]
• Roasted marinated vegetables wrapped in golden phyllo pastry with red pepper pesto [v]
• Curried chick pea, squash and onion stew with cubed tofu and swiss chard [v]
• Gourmet spinach and cheese stuffed ravioli baked in a gorgonzola cream sauce [v]
• Zucchini, ricotta and lemon shell pasta with mint and green onion [v]
• Jalapeño peppers stuffed with onion, corn, black beans, quinoa and pepperjack cheese [v]
• Cumin fried basmati rice with spinach, chickpeas and crispy tofu (optional) [v]

PORK

• Sausage-stuffed roasted tomatoes with Parmigiano-Reggiano (spicy or mild)
• Pan-seared thick-cut pork chop with a shitake, soya and ginger cream sauce
• Roasted maple-mustard glazed pork tenderloin in a shallot-butter sauce
• Peppers stuffed with chorizo sausage, jalapeño, onion, corn, black beans, quinoa and pepperjack cheese

BEEF

• Pan-seared ribeye steak with mustard and cognac peppercorn sauce
• Spicy coconut green curry beef with fresh peas and onions
• Beef tenderloin medallions in a wild mushroom and marsala wine sauce finished with a touch of cream
• Chili-rubbed hangar or flank steak with fresh gremolata garnish

CHICKEN (choice of white or dark meat)

• Roasted chicken and onion in a grainy mustard, white wine and thyme sauce
• Honey and coconut curry chicken with sweet peas, onions and peppers
• Roasted five-spice and maple-glazed chicken
• Sweet and spicy sriracha honey chicken with shallots, green onion and lime

FISH

• Crispy fresh cod and potato cakes with tangy caper-pickle tartar sauce
• Haddock and caper kebabs with lemon and parsley Greek yogurt sauce
• Crispy-skinned salmon fillets in a maple, grainy mustard and dill glaze
• Tender baked lemon butter shrimp risotto finished with pesto and parmigiano

PASTA

• Spicy fresh Italian sausage and penne rigate bake with seasonal greens (spinach, rapini or swiss chard)
• Gourmet spinach and cheese-stuffed ravioli baked in a gorgonzola cream sauce [v]
• Zucchini, ricotta and lemon shell pasta with mint and green onion [v]
• Farfalle (bow-tie) pasta in a vibrant sun-dried tomato pesto finished with crispy pancetta and parmesan

SIDE DISHES

• Potato, leek and goat cheese gratin [v]
• Tender new potatoes tossed in fresh green pesto with chives [v]
• Scalloped potatoes in a wild-mushroom cream sauce [v]
• Crispy fresh corn fritters with scallion aioli [v]
• Roasted beets with shallots and crispy bacon in a honey-dijon glaze
• Stir-fried basmati rice with onion-ginger-soya sauce [v]
• Barley pilaf with seasonal root vegetables [v]
• Quinoa with a confetti of peppers, onions and garlic [v]
• Jalapeno cornbread muffins [v]

SOUPS & SALADS

Seasonal soups and salads available upon request and priced accordingly.

Bon appétit!