Cantonese style chow mein contains deep-fried crunchy golden egg noodles, vegetables shrimp, chicken, and beef, and is served in a thick sauce.
Fried with a tempura batter and quickly tossed in a honey sauce and sweetened walnuts.
Spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
Meatballs, huge, pillowy soft and loaded with herbs and cheese, mixed with ground beef and pork, served with a traditional tomato sauce.
Wild caught salmon, served in fresh crispy bun with lettuce, tomato and house-special sauce.
Tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole.
Tortillas filled with seasoned shrimps, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole.
New Orleans Steak: Petite prawns, Andouille sausage, mushrooms, scallions, peppers and Cajun cream sauce served over blackened steak.
Broth made with juicy beef and then cooked with green onions, black pepper and house special sauce.
Spicy sauteed wild prawns with garlic and herbs; Cool cucumber salad with dill, yogurt and couscous.
Wood oven-roasted cauliflower and red lentils with flatbread, herb salad, yogurt and an egg cooked by the fire.
Free range chicken sauteed in ginger, guyanese casareep, dash of this and little of that, green onions and tomatoes.
Pan-seared chicken breast with creamy truffled polenta, salsify, pears and grapes in a green peppercorn sauce.
Crispy Farm Egg with White Polenta, Royal Trumpet Mushrooms, Frisee and Pancetta.
Butter- roasted Alaskan halibut with yellow corn, chickpeas, shishito peppers, bacon, summer beans and sweet onion sauce.