MAY 9–10, 2026
TODAY’S SOUP CREATION
Lobster Bisque
with crème fraiche
14
STARTERS
Shrimp Gratinee
tiger shrimps, garlic herb butter, mixed cheese and then baked. served with garlic toast
15
Balsamic Grilled Forest Mushroom Salad
grilled portobello, oyster and shiitake mushrooms, baby spinach, goat cheese and balsamic glaze
20
Pear and Arugula Salad
crumbled gorgonzola, walnuts and chef tul tul’s champagne cherry vinaigrette
20
FROM THE WATERS
Pan Seared Fresh Atlantic Salmon
served with roasted potatoes and sautéed vegetables. finished with lemon dill cream
31
Pistachio Crusted Northern Pacific Black Cod
served with roasted potatoes and sautéed vegetables. finished with lemon saffron tomato emulsion
35
Grilled Shrimp and Scallops
served with basmati rice and sautéed vegetables. finished with citrus beurre blanc
28
CHEF’S FEATURES
Traditional Roasted Turkey
served with mashed potatoes, sautéed vegetables, stuffing, turkey gravy and cranberry sauce
26
Boneless Braised Beef Short Rib
braised for hours with red wine reduction. served with mashed potatoes and sautéed vegetables
39
Braised Lamb Shank with Mint Jus
14–16oz lamb shank braised for hours. served with mashed potatoes and sautéed vegetables
34
Lobster Fettuccine
tossed with fresh fettuccine, tiger shrimps, asparagus, cherry tomatoes, scallions and cognac cream
29
Jumbo Braised Beef Ravioli
tossed with grilled portobello mushrooms, bermuda onions, cherry tomatoes and peppercorn red wine reduction
28
DESSERTS
Warm Apple Crumble
Red Velvet Cake
Key Lime Pie
GF Crazy Brownie
Tiramisu Cheesecake
Chocolate Raspberry Tartufo
