Served on a toasted bun with caramelized onions, stilton cheese, organic arugula and tomato jam. Choose soup, salad or fresh cut fries on the side.
Seventy-two hour sous vide short rib steak, pan seared and served on a potato & onion rosti. Finished with a brandy, green peppercorn and Portobello mushroom gravy.
House cured and smoked corned beef with pan juices on potato puree with cider braised red cabbage.
Tender veal cheeks slow simmered in a rich broth with root vegetables, mushrooms and potatoes.
Walnut crusted chicken breast on goat cheese polenta with peach & ginger chutney and honey Dijon cream.
Every week our chef will create a unique dish that showcases a different variety of game meat. Ask your server about tonight’s special preparation.