Two alarm chili with pork, veal and Kobe beef, with side of house cornbread and butter

Pork tenderloin cubed and skewered with cherry tomatoes and asparagus in a tangy Spanish marinade flame grilled and topped with a sweet cream sherry reduction

Tomato bisque with honey butter and Manchego grilled cheese on a sourdough baguette

Six plump Shrimp sautéed in house stir fry sauce with peppers, onions, asparagus, green beans and broccoli, served over coconut rice

Fresh arugula, macerated berry and raisin mix with candied walnuts, feta cheese, cherry tomato, topped with diced maple and butter sweet potatoes, served with balsamic reduction

Chicken, roasted corn, carrots and Yukon potatoes, in creamy valoute, served in sourdough bread bowl

3 house donuts topped with warm apple chutney and choice of gelato

4 oz lamb shank braised in Octoberfest brew, served on top of mashed sweet potato, turnip, parsnip and butternut squash, topped with beer battered onion ring.

Shrimp sautéed with fresh fells seed, ginger, garlic, lime and peppers. Skewered with a cube of mango.

Slow cooked baby back ribs in our house bbq sauce on top of eggplant, tomato, peppers, onion, mushroom and zucchini ratatouilles