CHICKEN TIKKA MASALA

Basmati Rice with Peas  | ADD Naan Bread +4

Allergens: none     Dairy: yes touch of milk and cream in sauce
Vegetarian:  no      Gluten Free: yes

Mussels & CHIPS 
Tomato, Thyme, Saffron & Basil
Allergens: Shellfish      Dairy:  yes (butter in sauce)
Vegetarian:   no            Gluten Free: yes

Braised Short Rib

Red Wine, Mashed Potato, Pearl Onion, Carrot, Bacon & Mushroom

Boneless Beef short ribs, slowly braised in red wine and veal Jus. The braised short rib is served over yukon gold mashed potato, coated in the sauce which is the braising liquor reduced. Finally caramelized pearl onion, diced and sauteed Bacon, Mushroom and carrot are placed on top of the rib

Allergens: none     Dairy: yes (mashed potato)                                                          
Vegetarian: No     Gluten Free: No

Lamb Shank Vindaloo

Citrus Chutney, Cashew, Basmati Rice          ADD Naan Bread + $4

Vindaloo is a spicy curry from southern India. The  lamb shanks are first marinated then seared  before braising in a sauce made with tomato, ginger, garlic and pearl onion, tamarind, chipotle and chili peppers. The braised shank is served in the braising sauce topped with lemon chutney & toasted cashew nuts.  Basmati rice is served on the side and Naan bread is available with an up-charge. By taking the naan bread the customers will get the full experience.

Allergens: yes (cashew may be removed)   
Dairy: No
Vegetarian: No
Gluten Free: yes ( without Naan Bread)

Salmon Coulibiac

Wrapped in Puff Pastry, White Fish Mousse Wild Rice, Chive Butter Sauce

Whole boneless & Skinless salmon, wrapped in puff pastry. The two filets of salmon are sandwiched together with a white fish mousse with a little wild rice in the mousse & hard boiled quail egg. The stuffed salmon is then wrapped in basil crepes, which in tern is wrapped in puff pastry. The whole thing is then egg washed and sprinkled with Maldon sea salt and fennel seeds. The dish is served with a chive butter sauce.

Allergens:   none 
Dairy: yes
Vegetarian: No
Gluten Free: No

Fillet Beef Wellington

Whole Beef tenderloin first seared then wrapped in “mushroom duxelle” (sautéed white mushroom, chopped then cooked with cream and tarragon), the tenderloin and mushroom is then wrapped in prosciutto and finally puff pastry. Egg washed and sprinkled with maldon sea salt and baked to mr-med and served with sautéed spinach and red wine sauce

NOTE: Do not take temperatures on the dish, it is roasted to a Medium rare in the center but will be a little closer to medium at the ends.

Allergens: Nutmeg in spinach
Dairy: yes
Vegetarian: No
Gluten Free: No

Roast of the day with Vegetables of the Day $35

See Weekend Roast