Cuvée | Fine Dining

Oysters sautéed in clarified butter served with horseradish sauce

Sautéed wild mushrooms topped with a white wine sauce served with a semolina cake

Clams steamed with garlic, parsley white wine

Chicken liver mousse served with toasted baguette slices and condiments

Double dipped French Fries served in large cone with a remoulade sauce

Slow roasted pork loin served with sautéed potatoes and a Dijon mustard sauce

Marinated beef stewed with onions mushrooms and bacon in a pinot noir sauce. Served with mashed potatoes

Filet of fresh white fish served on a bed of basmati rice topped with fresh Dungeness crab meat and a pear, port, cream reduction

Rib Eye Steak served with French fries and mixed fresh vegetables

Fresh catch of the day prepared according to the chef's whim accompanied with mixed fresh vegetables

Oysters sautéed in clarified butter served with horseradish sauce

Sautéed wild mushrooms topped with a white wine sauce served with a semolina cake

Clams steamed with garlic, parsley & white wine

Chicken liver mousse served with toasted baguette slices and condiments

Double dipped French Fries served in large cone with a remoulade sauce

Slow roasted pork loin served with sautéed potatoes and a Dijon mustard sauce

Marinated beef stewed with onions mushrooms and bacon in a pinot noir sauce. Served with mashed potatoes

Filet of fresh white fish served on a bed of basmati rice topped with fresh Dungeness crab meat and a pear, port, cream reduction

Rib Eye Steak served with French fries and mixed fresh vegetables

Fresh catch of the day prepared according to the chef's whim accompanied with mixed fresh vegetables