DINNER MENU
Passed Appetizers
French Onion & Gruyere Tart (veg)
Quince Glazed Pork Tenderloin (gf)
Herb Crusted Beef Crostini, Pea Vine Pesto, Bleu Cheese Mousse
Starters
Mixed Artisan Greens Salad, Cucumbers, Apple, Goat Cheese, Sunflower Seeds, Riesling Dijon Vinaigrette (gf, veg)
House-Made Breads & Spreads
Main Dishes
Steak Au Poivre, Tri-Color Peppercorn & Pinot Noir Butter (gf)
Polenta-Crusted Red Snapper Fillet, Sauce Vierge (Tomato, Herbs, Shallots, Lemon & Coriander) (gf)
Ratatouille Provençale, Chickpea Fritters, Smoked Tomato, Basil (gf, veg)
Sides
Roasted Asparagus, Shallot Oil (gf, v)
Marco Polo Potato Leek Gratin (gf, veg)
gf - gluten free | veg - lacto-ovo-vegetarian | v - vegan | df - dairy free
Meals prepared by Kaspars Catering
We are thrilled to announce that our Dessert Dash is back!
A number of gorgeous and delicious sweet concoctions are available.
The highest table bid gets first choice.
