Crisp frisée tossed in a bright Dijon vinaigrette, topped with creamy burrata, pomegranate seeds, toasted pine nuts, and cracked black pepper.

Plump mussels sautéed with tomatoes, garlic, and herbs in a red wine broth, served with crusty bread for dipping.

Warm grilled brie topped with slow-roasted tomato confit, served with garlic crostini.

Roasted carrots with herbs and a touch of honey.

Crispy smashed baby potatoes served with sauce romesco.

Sautéed mushrooms with garlic and butter.

Grilled zucchini, squash, eggplant, peppers, onion, and tomatoes tossed with garlic, fresh herbs, olive oil, and white balsamic.

Frisée greens tossed in Dijon vinaigrette with pomegranate seeds and toasted pine nuts.

Enhance your dish with garlic butter tenderloin tips.

Enhance your dish with garlic butter prawns.

An 8 oz center-cut filet topped with maître d' butter, set over wilted spinach and cauliflower mash, finished with a rich veal demi-glace.

Double bone-in pork chop chargrilled and served with an apple and pear chutney, finished with natural pan jus.

Braised chicken legs and thighs in a rich garlic and chicken gravy, served over cauliflower mash.

Mint and herb-crusted rack of lamb, roasted and served with rich lamb jus.

Flourless dark chocolate brownie with Luxardo cherry creme anglaise and cherry reduction.

Lemon tart finished with delicate berry meringue.

House garlic hummus served with warm crostini for dipping.

Selection of cured meats, cheeses, seasonal accompaniments, and crostini for sharing.

Crispy wings tossed in your choice of Cajun dry rub or Jamaican jerk seasoning.

Crispy fries tossed with rosemary salt and olive oil.

Charbroiled 1/3 lb Prime Angus beef patty with American cheese, lettuce, tomato, pickles, and PBC sauce on a toasted bun.

Crisp frisée tossed in a bright Dijon vinaigrette, topped with creamy burrata, pomegranate seeds, toasted pine nuts, and cracked black pepper.