Pan roasted with grapes and fresh herbs. Served with toasted orzo and pan jus.
Grilled and served tossed with asparagus, heirloom tomatoes, cipollini onions,
tarragon pesto, and marble potatoes.
Grilled Ribeye choice steak over Boursin mashed potatoes with tangy vineyard relish and Cabernet reduction.
Faro Island filet with tomato garlic jam, herbed yoghurt sauce and vegetable
Free-range chicken roasted with lemon, thyme, smashed potatoes, and your choice of sweet or hot peppers.
Fresh vegetable cakes with tomato, corn, and avocado salad. Served with a lemon and olive oil sauce. (GF, VG)
with a pickle and baked potato wedges