June 18 – 22

Tuesday & Wednesday

Appetizer – Zucchini & feta fritters with tomato relish

Entrée –  Grilled New Zealand blue nose bass with local asparagus coulis

Dessert – Peach cobbler with vanilla ice cream


Thursday – Saturday

Appetizer – Hawaiian wahoo ceviche with toasted tortilla chips

Entrées – Grilled Angus flat iron with Moroccan chermoula

Sautéed Pacific yellowtail jack with toasted tomatillo & corn sauce

Dessert – Rhubarb sour cream cake













It doesn’t get any better than this

Outstanding service and the food was impeccable, it doesn’t get any better than this. Our group of 12 had a private room and the server made us feel like we were in our own home. Every appetizer, salad and entree was perfect.I tried the rabbit, a spinach salad and the scallops, all were perfectly prepared. I can’t wait to go back!