Lunch Thursday to Saturday from 11:30am

Daily Fresh Soup

Crispy Crab Wontons, deep-fried, with cayenne-honey-mustard lime dip

Prawn and Cilantro Fritters, served with a sweet chili-papaya dipping sauce

Steamed P.E.I. Mussels in a dry vermouth, roasted garlic and cracked black pepper cream

Torta Basilica, layers of cream cheese, pesto, pinenuts and sundried tomatoes, with a garlic Crostini

Salads

Seasonal Mesclun Greens

Grilled Romaine Leaves with garlic crostini, shaved parmesan and a Caper lemon dressing with chicken or prawns

West Coast Salmon Filet with a Szechuan Peppercorn Salt on a Salad of julliene green apple, sweet bell peppers, red onion and field Greens with a wasabi-mustard and lemon vinaigrette

Mayan grilled chicken salad with tortilla crisps, fresh cilantro, field cucumber and shredded carrot in a peanut lime dressing

Spinach Greens-Artichoke and-Cucumber Salad with Grilled Bay Scallops, caramelized proscuitto and an almond goat cheese dressing

Tuscan Salad with a grilled Ahi tuna filet, marinated artichokes, sundried tomatoes, olives and bocconcini, with a basil pesto vinaigrette and garlic corstini on romain greens

Madras Curried Chicken Salad with grapes, toasted almonds, sweet peppersand dried apricots with a crisp pompadom wafer and butter lettuce

Seared Australian Lamb burger with a caramelized Onion relish, Ementhal cheeseand a mint Aioli on a Multi-grain bun

Ginger dusted Pacific Halibut filet Sandwich pan seared with a Orange, Mango and cilantro Salsa on herb foccacia bread

Main Courses

Medley of Seafood, Wild mushroom and Tarragon Crepe, with a spinach and Artchoke cream sauce served with a seasonal green salad

Curried Cauliflower, potato and chickpea Strudel with a Spring onion pesto and a tomato, red onion and cucumber Salad

Traditional Alsatian Onion tart with sweet caramelized onions and nutmeg served with a seasonal green salad

West Coast Salmon and Roasted Fennel Encroute with sautéed mushrooms and nugget potatoes in a dill Pernod cream wrapped in a crisp puff pastry and served with seasonal greens

Gnocchi with an Italian plum tomato, lemon, basil sauce with prawns or chicken

Capellini with sauteed scallops, Smoked Salmon, spinach and a tomato concassein a Saffron lemon cream sauce