APPETIZERS
GINGER BEEF
Crispy beef tossed with julienne vegetables
in a soy and ginger glaze
Topped with crispy vermicelli
HEARTS OF ROMAINE SALAD
Whole hearts of romaine
Topped with a focaccia crustini and maple bacon strips
Finished with our homemade Caesar dressing
DUNGENESS CRAB CAKES
Topped with an avocado mousse
Served with a chvre & herb tartelette
SOUP OF THE DAY
Our kitchen team’s daily creation
♥ THE IVY SALAD
Local greens tossed with a ginger vinaigrette,
Topped with poached peaches & spicy pecans
Finished with blue cheese snow
CHARCUTERIE PLATTER
Locally cured meats, cheeses, olives & fresh bread
Finished with a balsamic drizzle
MAIN COURSES
♥ KOREAN SPICED STEELHEAD SALMON
Pan seared Pacific steelhead salmon
Served on japchae noodles & finished with a ginger & onion jam
SEARED SCALLOPS
Pan seared jumbo scallops
Served on a butternut squash puree
Finished with an apple & tarragon salsa
PAPPARDELLE OSSO BUCCO
Braised shank meat in a rich red wine jus
Tossed with pappardelle pasta
OVEN ROASTED CHICKEN SUPREME
Served on our shrimp maple bombay pappardelle
VEGETABLE PIKORAS
Served on sautéed red lentils & mushrooms
Topped with red pepper jelly
BRAISED SHORT RIBS
Red wine braised short ribs
Served on lobster mashed potatoes
Accompanied by grilled asparagus
STEAK AND FRIES
Black angus strip loin grilled to your specifications
Served with our truffle French fries
KITCHEN'S CHOICE ENTREE
DESSERTS
HOT STICKY TOFFEE PUDDING
Soaked in maple caramel sauce
Topped with fresh whipped cream
CAPPUCCINO CREME BRULE
Served with a cocoa praline
DUO OF ICE CREAM
Our daily "spin" served in an edible basket
ZEPPOLE
Italian fritters served with lemon curd
FLOURLESS CHOCOLATE CAKE
Finished with a white chocolate creme anglaise
♥ HEALTHY ALTERNATIVES