dinner

Asparagus Salad with toasted walnuts and crumbled goats cheese in a lemon vinaigrette

Summer Salad crown of carrot and cucumber with summer sprouts baby greens, pink grapefruit, orange segments toasted pine nut and cherry tomatoes presented with a yuzu dressing

sm 9 lrg 11

Academy Caesar Salad served with avocado, shaved asiago cheese and prosciutto crisps

sm 9 lrg 11

House Salad served with a warm galette of roasted pear sliced tomatoes and assorted mushrooms topped with blue cheese drizzled with aged balsamic and olive oil

Homemade Duck Ravioli served with spinach concasse and a yuzu marmalade butter sauce

Cajun Penne with grilled chicken, crawfish and chorizo sausage red and green peppers, chopped tomatoes and a touch of cream

Pappardella with Pesto and Proscuitto pappardella pasta tossed with prosciutto, oven dried tomatoes, pine nuts and pesto cream sauce topped with pieces of sautéed chicken

Poached Halibut in a lemon thyme broth served with a medley of grilled vegetables and polenta

Rainbow Trout with a macadamian nut crust, baked and served on a potato spinach mayo salad drizzled with a coconut curry sauce

Roast Chicken with a mango lime glaze served with a warm potato spinach salad

Rack of Lamb with a candied garlic crust served with grilled portobello mushrooms, scalloped potatoes, roasted leeks and cherry tomatoes with your choice of red wine sauce or coconut curry sauce

Grilled Beef Tenderloin served with straw potatoes and your choice of a mixed greens salad or traditional caesar salad

8oz. 32; 10oz 40

Charcuterie Platter an assortment of cured meats and pickled vegetables presented with freshly baked bread

market price; Serves 2+