Purple Olive

French Brie Cheese wrapped in puff pastry topped with a raspberry Dijon and toasted almonds served with fresh fruit.

Freshly baked house-made Focaccia bread with Extra Virgin Olive Oil and Herbs or Garlic Basil Butter.

A combination of Stilton, Cranberry Stilton, Gloucester and Irish Cheddar with Onion Jam, Candied Walnuts, Whole-grain Mustard and Assorted Crackers.

House-made crabcakes with sweet corn pico de gallo and Remoulade

Hummus Bi Tahini, Sweet Corn Pico de Gallo & Romesco (contains nuts) with pita points and Carrot Chips. VEGAN

GF | Argentinian red shrimp served with ginger tamari sauce and wok seared vegetables.

Ground Lamb, Feta, Herbs with Tzatziki

Prince Edward Islands Mussels with white wine garlic broth and grilled bread

Tuscan Olive Blend with Rosemary and Garlic served with Grilled Ciabatta Bread

Phylo Dough stuffed with spinach and feta.

Chopped Ahi Tuna with Avocado tossed in a Ginger-Sesame Dressing with Wakame Seaweed Salad and Wonton Crisps

Grilled Romaine Drizzled with Tahini Caesar Dressing Topped with Focaccia Crumbles and Parmesan Cheese

Mixed Greens, Cucumber, Tomato, Carrot, Creamy Herb Parmesan Dressing

Baby spinach with warm Grannie Smith apples, Herbed Boursin Cheese, Candied Walnuts and Raspberry Vinaigrette

Thick Rich Bisque with Argentinian Red Shrimp and Cream Sherry

GF | 14 oz Demkota Ranch Black Angus New York Strip topped with Red-Onion Blue Cheese Butter with Mashed Potatoes and Vegetable of the Day.

GF | 8 oz Demkota Ranch Black Angus Filet Mignon Grilled and topped with Garlic Herb Butter with Mashed Potatoes and Vegetable of the Day

GF | Blackened Ahi Tuna seared and served rare with Wasabi, Tamari, Pickled Ginger with Wok Seared Vegetables and Jasmine Rice.

Lightly Breaded Chicken Breast with San Marzano Tomato Sauce and Fontanella Cheese Blend over Fresh Fettuccini.

GF | Bone-In Pork Chop topped with Marsala Onion Confit and Gorgonzola with Mashed potatoes and Vegetable of the Day.

Grilled Lamb Porterhouse with Rosemary Bordelaise and Mint Samba with Mashed Potatoes and Vegetable of the Day.

Chicken Breast Sauteed with Capers, Shallots, White Wine, Lemon and finished with Butter over Fresh Fettuccini and Vegetable of the day.

Macadamia Crusted Salmon topped with Mango Vanilla Rum Butter served with Jasmine Rice and Wok Seared Vegetables.

Seasonal Vegetables and Cavatappi Pasta Tossed with Basil Pesto

GF | Shrimp, PEI Mussels, Fish and Chorizo Sausage simmered in Saffron Rice, topped with Romesco Sauce (Contains Nuts).

Vegan | GF Tofu Crusted with Sesame and Pan Seared with a Ginger Soy Glaze served with Jasmine Rice and Wok Seared Vegetables.

GF | Wild-Caught Sea Scallops in a sesame crust, pan seared and served with a Sweet Chili Glaze over Jasmine Rice and Wok-Seared Vegetables.

Shrimp, Artichoke Hearts and Spinach with a Roasted Garlic Chardonnay Cream Tossed with Cavatappi Pasta.

Lightly Breaded Tofu with San Marzano Tomato Sauce, and Fontanella Cheese blend over Fresh Fettuccini.

Homemade Key Lime pie with Raspberry drizzle, coconut graham cracker crust and topped with Grand Marnier Creme.

Vegan Chocolate Ganache made with rich dark chocolate and Coconut milk served with seasonal fresh fruit.

Rich, creamy chocolate ganache over a toasted pecan crust topped with a Grand Marnier Creme layer. Gluten Free

Citrus Vanilla Creme Brulee served with fresh seasonal fruit.

Sauteed Shrimp, Mushrooms, Spinach, White Wine Lemon Butter over Fresh Fettuccini.

Half Order Sesame Tofu with Ginger Soy Glaze and wok seared vegetables and Jasmine Rice.

Pan Seared Salmon with White Wine Dijon Cream Sauce over Wilted Spinach and Mashed Potatoes

Cavatappi Passta with seasonal fresh vegetables and basil pesto.