AUGUST 13, 14 & 15

3 COURSE PRIX FIXE CULINARIA MENU @ $35

TO START:

GAZPACHO with SPICY SHRIMP SAUSAGE

Chilled puree of vine ripe tomatoes, cucumbers, green peppers & red onion with extra virgin olive oil & sherry wine vinegar. Topped with house made shrimp sausage.  (vegan optional, gf)

FOR SUPPER:

PAN FRIED PORK LOIN SCHNITZEL

Served with lemon, capers & parsley. Accompanied by spaetzle & cabbage sautéed in brown butter & green beans.

OR

SUMMER VEGETABLES with HOUSE MADE CAVATELLI PASTA

Ragout of eggplant, tomato & basil tossed with homemade egg noodles and pecorino romano cheese. Accompanied by salad of romaine heart, arugula & preserved lemon vinaigrette. 

for dessert:

flourless chocolate cake with sour cream ice cream

or

strawberry shortcake with homemade buttermilk biscuit

& heaps of freshly whipped cream

 

AUGUST 20,21,22 CULINARIA

3 COURSE PRIX FIXE CULINARIA MENU @ $35

To start:

TAPAS SAMPLER

Spanish tortilla & ripe melon with Serrano ham. Served with OK garden mint & baby greens dressed in sherry wine-shallot vinaigrette. gf

for supper:

SHRIMP PROVENçALE

Angel hair pasta tossed with garlic, white wine parsley & jumbo Gulf shrimp. Accompanied by buttered French beans.

or

MOLIGNON AL FORNO

Baked eggplant stuffed with garden fresh ratatouille & fresh mozzarella. Served atop sauce pomodoro & topped with parmesan-basil crust. Accompanied by romaine heart & arugula salad with preserved lemon vinaigrette.

for dessert:

flourless chocolate cake with sour cream ice cream

or

fresh berry buckle with sour cream ice cream

 

AUGUST 27, 28, 29

3 COURSE PRIX FIXE CULINARIA MENU @ $35

to start:

TUNA CEVICHE  

“Twitchin” fresh tuna with lime, tomato, onion, cilantro, cucumber & jicama.

Served with saltine crackers. (gf option)

for supper:

ROAST QUAIL with RISOTTO

Jumbo Bandera quail stuffed with housemade pork sausage & sautéed spinach. Served over seared zucchini, sweet corn & parmesan risotto with natural jus. gf

or

GNOCCHI PARISIENNE, SOUPE AU PISTOU

Pate choux & parmesan dumplings with hearty broth of legumes de provence, chick peas & tiny pasta shells.

for dessert:

flourless chocolate cake with sour cream ice cream

or

ny cheesecake with fresh blueberry coulis