Mango salsa with roasted red pepper coulis

Topped with roasted pumpkin seeds

Imported Buffalo milk mozzarella, local exotic Madura Farms mushrooms, black lava salt truffle essence

Rainbow quinoa, slow roasted beets, rehydrated cranberries candied almonds with blood orange vinaigrette

Accompanied with coconut jasmine rice topped with grilled pineapple, in a pineapple demi glaze

Three color cherry tomatoes and broccoli sautéed with fresh garlic and Extra Virgin Olive Oil topped shaved parmigiana cheese

Sauteed with artichokes hearts, capers, shallots, lemon butter white wine sauce accompanied with roasted potatoes and seasonal vegetables

Panko battered breast of chicken, over herbs roasted potatoes topped with steamed asparagus, in a lemon butter white wine sauce

Chef’s daily preparation

Newburg Brewery IPA braised beet short ribs, with mirepoix sauce accompanied with sweet mashed potatoes and Italian herbs roasted cauliflower

Vanilla gelato & caramel