October 25th & 26th

Succulent Grouper Carpaccio with Crispy Quinoa, Arugula, Olive Oil & Coriander Pearls

Thinly sliced Octopus served on toast with a Pumpkin Puree and Octopus Mayonnaise

Cannelloni stuffed with Chicken or Pickled Vegetables & Avocado 

A bed of mixed greens topped with Burrata Cheese and Watermelon drizzled with Honey. A Tofu Vegetarian option available

A Great Start to any meal...served with an Aioli dipping sauce. 

Grouper slow cooked to perfection with Citrus Pesto, served with Roasted Potatoes & Thyme Preserves

A 10-ounce Ribeye with your choice of Demiglace or Mushroom Sauce served with Crispy Asparagus, a Layered Potato Stack

Chicken stuffed with a Mushroom Duxelles baked in an Almond Crust...served with Grilled Vegetables & Herb Rice

Delicious fall off the bone Pork Ribs in a Brandy Glaze. Served with potatoes, rice crisps & paprika Mayonnaise

Grilled Cauliflower in a Quinoa breading served with Feta Cheese, Greek Yogurt & Rice Crisps