Dinner Entrées

Pan seared Diver scallops drizzled with lemon butter. Served with risotto & fresh asparagus.

Breaded pork cutlet with mushroom demi-glace.

Spätzle & braised red cabbage.

Stuffed with artichoke hearts, roasted red pepper, fresh spinach, Havarti, with chef’s rice & fresh vegetable

Seared yellow fin tuna encrusted with peppercorns. Served with sweet potato glass noodles and ponzu sauce.