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Five fresh sea scallops pan seared with our Chinese five spice rub
Calamari sauteed with roasted garlic tomatoes, basil and white wine with a side of crostini
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
A selection of cheeses, cured meats, accompanied by olives, nuts and fruit. Served with stone ground mustard, jam and crostini (serves 2)
Don Julio Blanco Tequila, Grand Marnier, vanilla bean paste, pear nectar, simple syrup, fresh lime.
