Lunch Menu

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A personal recipe of Chef Silva – Layers of parmesan, Monterey jack, mozzarella cheese backed with artichoke heart, served with crostini

Roasted grape tomatoes with scallions, garlic & basil, served with crostini

Assorted olives marinated in garlic, fennel, red pepper flakes, rosemary,  lemon & orange zest, cooked in a skillet until the olives soften

Assorted Italian meats such as prosciutto, Genoa salami, mortadella, grapes, fresh cheeses, served with crostini on a stone platter

Flat oven-baked Italian bread topped with herbs served with olive oil & balsamic vinegar

Buffalo Mozzarella, fresh cherry tomatoes & basil leaves served with homemade basil & pistachio lemon pesto

Roasted salmon, red quinoa, haricot vests, cherry tomatoes, kalamata olives, egg, red onions, served with lemon-caper vinaigrette

Butter lettuce served with roasted chicken, pecans, walnuts & fresh tarragon, mixed with sour cream mayonnaise dressing

Mixed greens, grilled herbed prawns, fresh corn, strawberries, served with cilantro lime dressing

Baked pear, gorgonzola dolce, hazelnut, crispy pancetta on bed of endive & spring mix served with champagne Dijon vinaigrette

Layers of roasted eggplant, steak tomatoes, zucchini & squash served with fresh herbed vinaigrette & feta cheese (V)

Alice Torrao's (Chef Silva’s mother) family recipe of homemade broth with roasted chicken, sautéed vegetables & rice

Tomato Basil Bisque (Monday)

Corn Chowder with scallions, bacon and potatoes (Tuesday)

Portuguese Caldo Verde (Wednesday)

Swiss Chard and Sausage & White Bean (Thursday)

Butternut Squash with Fontina cheese crostini (Friday)

White Bean & Chicken Chili

(Saturday)

Roasted turkey breast, Havarti, homemade cranberry jalapeno jam, lettuce, sundried tomato spread, English cucumbers, pickled red onion on Ciabatta Bread

Rib-eye slices, sautéed red bell peppers with herbs de Provence, tomato basil sauce, provolone cheese, baby arugula on Ciabatta bread

Roasted eggplant, steak tomatoes, zucchini, squash & baby bella mushrooms, feta & goat cheese spread on Ciabatta bread

Gourmet corned beef, Swiss cheese, warm sauerkraut, Russian dressing with red chili flakes on Jewish rye bread

Roasted chicken, pecans, walnuts, green grapes, fresh tarragon mixed with sour cream mayonnaise dressing on flaky croissant

Prime roast beef, crispy onions, horseradish, crème fraiche, Dijon whole grain mustard, baby arugula, vine tomatoes on homemade Focaccia bread 

Sharp white & yellow cheddar cheeses, applewood smoked bacon, mayonnaise, Dijon mustard on sourdough bread

Black forest ham, gruyere cheese, sautéed Granny Smith apples, thyme, whole grain mustard on Ciabatta bread

Atlantic smoked salmon, mascarpone cheese, bacon, tomatoes, on herbed Ciabatta

Spicy & mild salami, fresh mozzarella, arugula, fennel, basil-almond pesto on herbed Ciabatta

Spaghetti covered in a luxurious truffle chicken cream sauce

Pappardelle pasta, ground beef-pork-turkey chianti ragu topped with parmigiano-reggiano

A personal recipe from Chef Marco Silva’s mother - passion fruit pulp, condensed milk, Nestlé crema, passion fruit sauce

Carrots, crushed pineapple, almonds, walnuts, sweetened coconut, white chocolate cream frosting

Layers of lady fingers soaked in coffee & brandy with chocolate & mascarpone cheese

Hot baked croissant bread pudding, warm maple syrup & vanilla ice cream

Fresh cakes & tarts inspired by Chef Marco's love of delicious sweets - ask your server for daily selection

Espresso & Baileys liquor poured over Vanilla Ice Cream & garnished with chocolate coffee beans

Selection of Italian Gelato served with fresh fruit or berries

Fresh pears, apples & cranberries crisped with old fashioned oats, butter &  cinnamon, Vanilla ice cream