New! Kung Pao Prawns - Late March Menu
Juicy bites of fresh Chinook salmon and mango-tomato pico de gallo top some tasty toasted focaccia bread.
Pairs perfectly with football - sear up six of our Salmon Sliders.
Chef Enrique's special Deviled Eggs - just pipe in the filling and sprinkle on the toppings and they are ready to serve.
Fresh oysters on the half shell with our Thai cucumber salsa and champagne mignonette.
Quick and fun Peel n' Eat Prawns - simply poach, chill, and serve.
A selection of our house-smoked fish, smoked salmon spread, and River's Edge Chevre.
