Voila

slow cooked tender mussels, with garlic, bermuda onions tomatoes, tossed in a light wine cream sauce

traditional greek lamb balls with garlic, onions, fresh mint, parsley oregano, served with tzatziki, roma tomatoes, feta kalamata olives

country style pate, served with cornichos, cocoktail onions, whole grain dijon mustard toasted baguette

tender helix snails simmered with white wine, butter, garlic, red peppers and parsley

goat cheese topped with caramelized onions, roasted red peppers and herbs, oven baked and served with crostini

traditional french onion soup

arugula, dried apricots, candied walnuts, goat cheese, sour apple ginger vinaigrette

mixed greens, feta, tomatoes, bermuda onions, kalamata olives and traditional greek dressing

mixed greens salad, house vinaigrette

romaine lettuce, croutons, grated parmesan, traditional caesar dressing

mixed greens, roasted fresh beets, goat cheese, crostini, house vinaigrette

pan seared salmon, topped with a medley of spinach, feta fresh dill, wrapped in filo pastry baked. served with avgolemono sauce and fresh asparagus

sole filet lightly dusted and pan sauteed , finished with a lemon, white wine, butter sauce, accompanied by rice pilaf and seasonal vegetables

slow baked saffron rice with a medley of shrimp, fresh catch, mussels, chicken and spinach chorizo. finished with fresh lime juice and parsely

pan seared maple leaf farm duck breast, finished with a peach port reduction, accompanied by roasted sweet potato polent and seasonal vegetables

filet mignon wrapped in puff pastry with mushrooms duxelle, served with garlic mashed potatoes and fresh asparagus

whole grain dijon encrusted rack of lamb pan seared, served with garlic mash potatoes and fresh asparagus. finished with roasted shallot demi

chicken breast stuffed with prosciutto and gruyere, lightly breaded and sauteed until golden, topped with lemon wine sauce, served with garlic mashed potatoes and seasonal vegetables

seared flat iron steak, with white truffle oil tossed french fries, topped with demi

shrimp, clams, mussels and fresh catch, slow cooked in a ranch saffron broth and finished with fresh lemon juice and parsley

slow cooked tender mussels, with garlic, bermuda onions & tomatoes, tossed in a light wine cream sauce

traditional greek lamb balls with garlic, onions, fresh mint, parsley & oregano, served with tzatziki, roma tomatoes, feta & kalamata olives

country style pate, served with cornichos, cocoktail onions, whole grain dijon mustard & toasted baguette

tender helix snails simmered with white wine, butter, garlic, red peppers and parsley

goat cheese topped with caramelized onions, roasted red peppers and herbs, oven baked and served with crostini

traditional french onion soup

arugula, dried apricots, candied walnuts, goat cheese, sour apple & ginger vinaigrette

mixed greens, feta, tomatoes, bermuda onions, kalamata olives and traditional greek dressing

mixed greens salad, house vinaigrette

romaine lettuce, croutons, grated parmesan, traditional caesar dressing

mixed greens, roasted fresh beets, goat cheese, crostini, house vinaigrette

pan seared salmon, topped with a medley of spinach, feta & fresh dill, wrapped in filo pastry & baked. served with avgolemono sauce and fresh asparagus

sole filet lightly dusted and pan sauteed , finished with a lemon, white wine, butter sauce, accompanied by rice pilaf and seasonal vegetables

slow baked saffron rice with a medley of shrimp, fresh catch, mussels, chicken and spinach chorizo. finished with fresh lime juice and parsely

pan seared maple leaf farm duck breast, finished with a peach port reduction, accompanied by roasted sweet potato polent and seasonal vegetables

filet mignon wrapped in puff pastry with mushrooms duxelle, served with garlic mashed potatoes and fresh asparagus

whole grain dijon encrusted rack of lamb pan seared, served with garlic mash potatoes and fresh asparagus. finished with roasted shallot demi

chicken breast stuffed with prosciutto and gruyere, lightly breaded and sauteed until golden, topped with lemon wine sauce, served with garlic mashed potatoes and seasonal vegetables

seared flat iron steak, with white truffle oil tossed french fries, topped with demi

shrimp, clams, mussels and fresh catch, slow cooked in a ranch saffron broth and finished with fresh lemon juice and parsley