Dinner Menu

Menus are Samples Only. Dishes and prices are subject to change.

Soups & Salads

Seasonal Soup

Chef’s Whim

Summer Salad

Artisan Lettuce, Fresh Peaches, Toasted Almonds,
Blue Cheese, Bacon Vinaigrette

Blackened Wedge Salad

Cajun Seasoned Grilled Iceberg, Onion,
Local Tomato, Prosciutto Crisp,
Bleu Cheese Dressing

Century Caesar Salad

Romaine Lettuce, Shaved Parmesan Cheese,
House Made Croutons


Mini Salmon Cakes

6 Bite-Size Salmon Cakes, Arugula,
Lemon Aioli

Warm Parmesan Artichoke Dip

Grilled Flat Bread, Herb Salad

Chef’s Cutting Board

Mini Baked Brie, Kalamata Olives, Agave Nectar
Assorted Cured Meats and Cheeses (changes seasonally)

Tenderloin Carpaccio

Thinly Sliced Tenderloin, Pine Nuts, Capers,
Arugula, Parmesan Crisp


Texas Flat Iron Steak

Yukon Mashed Potatoes, Crispy Onions,
Green Beans, Merlot Demi-Glace

Pan Seared Long Island Duck Breast

Herb Poached Local Tomatoes, Parisian Potatoes,
Pea Puree, Pear Compote

Bacon Wrapped Flounder

Pan Seared Flounder, Arugula, Shaved Fennel,
Kalamata Olives, Asparagus, Clementine Oranges,
Sweet Chili Beurre Blanc

Grilled Campbell River Salmon

Roasted Butternut Squash,
Kale and Roasted Clementines

Bacon Wrapped Beef Tenderloin

10 oz Filent Mignon, Pont Neuf Potatoes,
Brussel Sprouts, Oyster Cream Sauce

Chicken Fried Steak Tenderloin

Yukon Mashed Potatoes, Gravy,
Green Beans

Vegetable Napolean

Grilled Tomatoes, Zucchini and Asparagus layered
with Braised Potatoes on a Bed of Spinach
with Red Bell Pepper Coulis

Seasonal Special

New Zealand Lamb

Herb Crusted Rack of Lamb, Fingerling Potatoes,
Truffle Oil, Wild Mushrooms, Asparagus, Demi-Glace