Bis on Main

Half roasted boneless free range chicken, garlic mashed potatoes, vegetable, roasted garlic.

Lemon olive oil vinaigrette or buttermilk bleu cheese.

On cabbage slaw with tomatoes, avocado mousse, radish shoots & basil vinaigrette.

Arugula & radicchio salad, citrus supremes, avocado, citrus vinaigrette.

Heirloom tomatoes, basil, olive oil, white balsamic.

Bibb lettuce wedges with bleu cheese dressing, spiced pecans, cherry tomatoes & crispy onion rings.

Garlic croutons and parmigiana.

On sourdough with lettuce, tomato and gaufrette potatoes.

On on a Kaiser bun with cilantro slaw & a chipotle aioli. Served with romaine salad, tomatoes, onion, avocado & lime vinaigrette.

Balsamic onions, bleu cheese aioli, lettuce & tomato. Served with pommes frites.

Sauerkraut, melted Gruyere, truffled tomato aioli. Served with mixed greens.

House made brioche, Black Forest ham, gruyere, Mornay sauce. Pommes frites, mixed greens Croque Madame add a fried egg.

Toasted rosemary bread, bacon, avocado, lettuce, tomato & smoked tomato aioli.

Ginger lime slaw, toasted almonds, avocado aioli.

Manila clams, grilled Gulf prawns, saffron butter, scallions, red peppers, watercress.

Half boneless free range chicken with roasted garlic, basmati rice and vegetable.

Pork, kobe beef, veal and tomato ragout with fresh basil and Grana Padana.

Artichoke hearts, arugula, bacon, red pepper coulis, Reggiano.

Traditional French bean stew, duck confit, lamb, smoked hamhock, bacon, garlic sausage, herbed breadcrumbs.

Pan roasted Crimini mushrooms, braised rainbow chard, butter, lemon, olive oil.

Braised duck leg, bacon, leeks, endive, Chanterelles, vinaigrette, watercress salad garnish.

Flat iron steak, port wine demi glace, truffled pommes frites, bleu cheese aioli & vegetable.

Served with house mixed greens salad.

Spicy herb pesto and arugula salad.

Baby heirloom tomatoes, fennel, scallions, lemon, white wine, butter.

Ginger lime slaw, toasted almonds, avocado aioli.

Lavendar honey, fruit compote, Valencia almonds, crostini. Try one $7 / all three $18.

Herb crème fraiche.

Pickled celery, olive tapenade, sweet pepper jam and crostini.

Chili miso sauce, radish, arugula & preserved lemon salad, fried capers.

Garlic croutons and parmigiano.

Lemon olive oil vinaigrette or buttermilk bleu cheese.

Gem lettuce, creamy Champagne vinaigrette, Easter egg radishes, haricot vert.

Heirloom tomatoes, basil, olive oil, white balsamic.

Half roasted boneless free range chicken, garlic mashed potatoes, vegetable, roasted garlic.

Gulf prawns, Manila clams, saffron butter, scallions, red peppers, Reggiano.

Bacon & potato gratin, red wine demi-glace and vegetable.

Balsamic reduction, extra virgin olive oil, mashed potatoes and vegetable.

Pan roasted Crimini mushrooms, braised rainbow chard, butter, lemon, olive oil.

Traditional French bean stew, duck confit, lamb, smoked hamhock, bacon, garlic sausage, herbed breadcrumbs.

Artichoke hearts, arugula, bacon, red pepper coulis, Reggiano.

Pork, Kobe beef, veal and tomato ragout, fresh basil, Reggiano.

Potato galette, duck leg confit & escarole sauté, Amarena cherry demi-glace.

With Truffle Honey, Walnuts & Bacon

With Pesto, Oven Dried Tomatoes, Pinenuts, Reggiano.

Served with vanilla ice cream.

Roasted rhubarb, pistachio crumbles, crème Anglaise.

Tony’s secret recipe served with fresh whipped cream.

Dark rum walnut butterscotch, vanilla ice cream.

Selection of fine cheeses served with lavender honey, fruit compote, Valencia almonds, crostini. All three $18; One cheese $7

Plate of five.