Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Grilled pork tenderloin brushetta (diced tomato oregano garlic olive oil), served over green.
Grilled salmon cream cheese capers lettuce fresh tomato basil olive oil.
Fresh grilled grouper in a fresh tomato pesto tappenade.
Medley of grilled and sauteed veggies, spiced with a South African curry.
Baked jumbo prawns in a berbere garlic topped with gorgonzola and parmesan cheese.
Calamari and prawns fried to a golden crisp served with a side of marinara.
Fried green tomato stuffed with crab meat and cream cheese.
Diced tuna mixed with minced onion, avocado, olive oil and lemon. Served with belgian endive and spinach.
Fresh ostrich fawn thinly sliced and topped with olive oil, goat cheese and capers.
Thinly sliced kadu bresaola one of south africa's sntelope- dressed with olive oil, balsamic vinegar wrapped in goat cheese served with arurula.
Large snails baked in garlic butter olive oil topped with parmesan cheese.
Fresh cape mussels in a curry sauce or white wine.
Eggplant rolled with feta cheese and baked in marinara topped with parmesan.
Mixed greens topped with tomato and red onions with balsamic vinaigrette.
Bread crumb encrusted goat cheese rounds topped with roasted pepper and dijon honey dressing.
Tomato wedges with gorgonzola, red onions marinated with olive oil and aged balsamic.
Fresh tuna rubbed in berbere, grilled and served with fresh tomato, arugula, balsamic reduction and extra virgin olive oil.
Grilled jumbo prawns tossed with arugula, avocado, parmigiano, lemon and extra virgin olive oil.
Cold couscous tossed with apricots, served over a bed of greens.
A traditional recipe, fresh fettuccine with meat sauce.
Fresh fettuccine in a marinara sauce.
Fresh fettuccine in a wild mushroom brandy cream sauce.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.