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