Pears roasted in honey and thyme, Sonoma goat cheese, candied pecans, dried cranberries and champagne vinaigrette.

Hearty salad studded with boiled eggs, cucumber, cherry tomatoes, feta and orange vinaigrette.

Hearts of Romaine with homemade Cesar dressing and crispy baked thyme croutons.

Classic chopped salad with Pancetta lardon, mozzarella, garbanzos, cucumber, red bell pepper and pepperoncini.

South of France classic with Ahi tuna, steamed fingerlings potatoes, haricot vert, boiled eggs, cherry tomatoes, red onion and creamy tarragon vinaigrette.

Carved into medallions and served with prune stuffing and Marsala glaze.

New York strip carved and served with Balsamic slippery peppers and homemade pesto and penne.

Succulent short ribs served on a bed of creamy parmesan polenta.

Halibut fillet roasted in a a soy based glaze with honey, sriraacha, garlic, and ginger served with roasted potato domes and lemony brown butter brussel sprouts.

Chicken braised in rich broth of root vegetables and Riesling wine served over white truffle risotto.

Classic bistro fare served over puree of potato, celery root and parsnips.

Salmon fillet marinated in honey, cumin, garlic and preserved lemons roasted at a high heat and served with Israeli couscous studded with haricot vert, feta, slivered almonds and tarragon viniagrette.

Served with framboise and whipped cream.

Summer berries topped with an oatmeal based crisp baked golden brown. Served with homemade vanilla ice cream.

Best richest cheesecake ever with a fresh blueberry topping.

Served with a caramel topping.

Rich and chocolatey served with an Amaretto scented creme fraiche.

Bright burst of lemony sunshine in a buttery pastry crust.