Weekly Feature Sheet

(May 15 - 21)

Roasted Chicken Salad  17

Roasted Chicken on fresh kale and spinach tossed in a ginger-lemon vinaigrette with bacon, blue cheese, pears, candied pecans, strawberries, and avocado

1lb Mussels  16

Fresh mussels simmered in a white wine butter sauce with diced tomato, shaved fennel, sliced apple, garlic and chilli flakes served with a baguette

To Share  17

Cheesy jerk chicken taquitos with sour cream; tortellini skewers with marinated olives, sundried tomato and bocconcini finished in pesto oil; panko breaded mac & cheese balls

Baby Back Ribs  23

Slow braised, BBQ pork ribs served with house made potato salad, sautéed green beans and cornbread muffin

Grilled Tuna Steak  23

Rare grilled tuna served over a warm salad of roasted vegetables and quinoa with spinach and kale

Green Pea and Prawn Risotto  21

Creamy rich risotto mixed with a pea puree, sautéed prawns and fresh herbs