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
Appetizers
- 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
Entrees
- 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