EASTER WEEKEND
APRIL 3 – APRIL 6, 2026
LET US BEGIN
Lobster Bisque
topped with crème fraiche
15
Shrimp Gratinee
tiger shrimps, garlic herb butter, mixed cheese and then baked. served with garlic toast
15
Pear and Arugula Salad
crumbled gorgonzola, walnuts and chef tul tul’s champagne cherry vinaigrette
17
Caprese Salad
vine tomatoes, buffalo mozzarella, sea salt, cracked black pepper, extra virgin olive oil, fresh basil leaves and balsamic glaze
19
EASTER WEEKEND FEATURES
Traditional Roasted Turkey
served with mashed potatoes, sautéed vegetables, stuffing, turkey gravy and cranberry sauce
26
Slow Roasted Black Angus Prime Rib Dinner
served with mashed potatoes, sautéed vegetables, rosemary gravy and yorkshire pudding
44
Pan Seared Salmon
served with roasted potatoes, sautéed vegetables, wilted baby spinach, cherry tomato and lemon tarragon cream
30
Lemon Pepper Crusted Sea Bass
served with roasted potatoes and sautéed vegetables. finished with herb chimichurri
32
Pan Seared Duck Breast
locally sourced king cole duck breast served with mashed potatoes and sautéed vegetables. finished with port wine and mixed berry reduction
27
Braised Lamb Shank with Mint Jus
14–16oz lamb shank braised for hours and served with mashed potatoes and sautéed vegetables
33
Veal Scallopini
served with mashed potatoes and sautéed vegetables. finished with sweet bell peppers, mushrooms, scallions and marsala wine reduction
26
Lobster Fresh Sweet Potato Gnocchi
tossed with sea scallops, tiger shrimps, cherry tomatoes, baby leeks and sundried tomato pesto cream
26
DESSERTS
Warm Apple Crumble
Sticky Toffee Pudding
Red Velvet Cake
GF Vegan Crazy Brownie
Chocolate Raspberry Tartufo
Key Lime Pie
