| Appetizers | |
| Grilled chicken, marinated vegetables with guacamole and flat bread | $8 |
| Roasted shrimp quesadilla with coriander creme freche, olive tapenade, cheddar and manchego cheese | $9 |
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| Soup & Salads | |
| Soup du jour | $5 |
| Mediterranean potato salad with prosciutto confit | $5 |
| Organic baby greens with scallion, pears, roma tomato, manchego cheese and toasted almonds dressed with a tarragon vinaigrette | $5 |
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| Entrees (Served with choice of soup or salad) | |
| Seared airline chicken breast topped with Danish bleu cheese and mushroom glace de poulet served with caramelized onion and rosemary orzo | $20 |
| Grilled New Zealand lamb chops with a mascarpone and mint sour cherry sauce served with parsley and roasted garlic mashed potatoes | $22 |
| Seared pork tenderloin medallions with a dijon sage sauce served with pear and roasted pepper couscous | $20 |
| Hand cut beef tenderloin with a red wine glace de viande served with parsley and roasted garlic mashed potatoes | $26 |
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