entrées

Pan-seared ribeye steak cooked to your liking, served with crispy shoestring fries and a rich green peppercorn sauce.

Crispy duck leg confit served over a bed of garlic roasted potatoes and seasonal green beans.

A hearty, rustic medley of stewed eggplant, zucchini, bell peppers, and tomatoes, seasoned with fresh Herbes de Provence. (Vegetarian)