Dinner

Wed-Thur 5-8:30p | Fri-Sat 5-9p | Sun 5-8p

STARTERS

crispy calamari

9
with tarter sauce and lemon

marinated chicken skewers

8
with peanut sauce and cilantro

potato chips

6
with gorgonzola

fried prawns

10
with honey walnut sriacha aioli

cast iron red thai curry

12
steamed mussels, baguette

grounds bruschetta

grounds bruschetta

12
mozzarella and feta, sun dried tomato & basil pesto

grounds brussel sprouts

8
crispy caramelized brussel sprouts, bacon, white truffle oil, gorgonzola dressing

grounds salad

grounds salad

8 full | 6 half
fresh watercress, strawberry, goat cheese, kiwi vinaigrette

caprese salad

10
heirloom tomato, fresh mozzarella, basil, balsamic

iceberg wedge

10
with bleu cheese dressing, bacon, parsley

caesar salad

9 full | 7 half
romaine, parmesan, croutons
with chicken – 14
with prawns – 16
with salmon – 18
with filet – 23

ENTREES

entree split charge – 3

Grilled angus Ribeye

26
with sautéed mushrooms, baked potato with sour cream-mascarpone-chives and bacon

with filet mignon – 29

boneless bbq pork ribs

26
with garlic parmesan steak fries and blue cheese dressing

chicken cordon bleu

chicken cordon bleu

23
sherry-parmesan béchamel, rainbow carrots, mashed potatoes

mezzelune ravioli

24
heirloom tomato & burrata mozzarella, fresh spring vegetables, marinara, pecorino

grilled wild alaskan coho salmon

26
with asparagus, mushroom risotto,  lemon oil

calamari doré

22
with asparagus, angel hair pasta, lemon beurre blanc

grounds cioppino

grounds cioppino

23
tiger prawns, greenlip mussels, sea scallops, littleneck clams, garlic & shallots, basil, crostini

forager mushroom risotto

17
crimini mushrooms, garlic, parsley & shaved pecorino

grilled vegetables of all sorts risotto

18
with chimichurri

grounds buffalo burger

16
with fresh mozzarella, bacon, louis dressing, pretzel bun and garlic parmesan steak fries

 

SIDES

6

sweet potato fries
baked potato
mushroom risotto
mashed potatoes
garlic fries

// chef James Walker //