cubed sashimi grade tuna, spicy Asian aioli, served on crispy won ton chips, diced red peppers, scallions, and black sesame seeds  
 13
 

 served over honey and balsalmic roasted turnips and beets, Savoy cabbage slaw, Creole mustard vinaigrette  

25
 

Seared Diver Scallops

served over a blackened salmon and bacon hash, tomato aioli, snow crab and sweet corn relish
20
 

Rack of Lamb

marinated and grilled New Zealand rack of lamb, bleu cheese cream sauce, sun dried cherry – chipotle compote
24
 

Braised Short Ribs

served over Brie and Rosemary mashed potatoes, Borolo sweet red wine sauce, baby zucchini, and garnished with roasted grape tomatoes
21
 

Mark’s Version of Bananas Foster

Banana bread fried french toast, vanilla ice cream, classic Bananas Foster Sauce
                            7