Temper Grille

Sliced strawberries, madarin oranges, candied almonds, blue cheese crumbles, dried cherries, parsley, tossed with blood orange vinaigrette and topped with green onions.

Grilled romaine hearts with shaved parmesan, herb croutons, and house made caesar dressing

Seared and topped with remoulade. Served with grilled flatbread

Seared and topped with Thai Chili and roasted red pepper mustard.

Seared and topped with black cherry sauce and remoulade.

Seared and topped with remoulade.

Oven roasted pork belly topped with remoulade and maple syrup

Four cheese blend and cavatappi topped with a buttery crumb.

Yaki soba noodles seasoned with Sonny's Korean teriyaki and spices, sauteed with a vegetable blend

Brined for 7 days, wood smoked and fried

Marsala wine sauce with portobello mushrooms, onions, and garlic. Served over smashed potatoes

Blackened and served over a bed of wild rice pilaf, topped with cajun mint sauce

Lettuce, tomato, onions, and cheddar cheese on a grilled pretzel bun. Served with seasoned hand cut fries

Grilled lobster tail, served on a bed of traditional risotto, topped with garlic confit

Fresh PEI mussels, simmered in a lager tomato cream sauce. Served with grilled bread

Three U10 sea diver scallops, seared and served on a bed of sauteed spinach, topped with tomato jam

Three all crab meat cakes, topped with roasted red pepper mustard

Served hot with sea salt and a splash of lime.

Fresh mushrooms marinated in balsamic vinegar and topped with roasted red pepper, red onion, and a goat cheese blend

French Brie wrapped in a puff pastry and baked. Served with a seasonal fruit topping

Fresh mozzarella, baby heirloom tomatoes and basil, topped with balsamic glaze

Fresh spinach and roasted artichoke hearts, topped with ricotta cheese and extra virgin olive oil

Feta cheese, tomato, green onion, and spices. Served with pita chips.

Housemade original and roasted red peppers hummus. Served with grilled naan brean and vegetable crudites.

Thin sliced, seared steak, served chilled with avocado, tomato strips, and toast points, with a side of housemade chimichurri sauce

Seared sushi grade tuna, crusted with sesame seeds, topped with Thai Chili glaze. Accompanied with pickled ginger and wasabi

Served with red pepper sauce.

Sliced strawberries, mandarin oranges, candied almonds, blue cheese crumbles, dried cherries, parsley, tossed with blood orange vinaigrette, and topped with green onions.

Four cheese blend and cavatappi topped with a buttery crumb topping

Yaki soba noodles sauteed with a vegetable blend. Seasoned with sunny's Korean teriyaki and spices.

Seven day brine, smoked, and fried Asian ginger, garlic parmesan or tg sauce.

Seared and topped with remoulade.

Seared sushi grade tuna, crusted with sesame seeds, Topped with Asian ginger glaze. Accompanied with pickled ginger and wasabi

French Bried wrapped in puff pastry and baked. Served with seasonal topping

Fresh mozzarella, baby heirloom tomatoes and basil, topped with a balsamic glaze

Marsala wine sauce with portobellos, onions, and garlic. Served over smashed potatoes

Topped with roasted red pepper mustard.

Housemade original and roasted red pepper hummus. Served with grilled naan bread and vegetable crudites.

Served hot with sea salt and a splash of lime.

Grilled romaine hearts with shaved parmesan, herb croutons, and a house made caesar dressing

Lettuce, Tomato, Onion, and Cheddar Cheese on a grilled pretzel bun with Fries

Three U10 sea diver scallops, seared and served on a bed of sauteed spinach, topped with tomato jam

Blackened and served over a bed of wild rice pilaf, topped with cajun mint jelly

Thin sliced, seared steak, served chilled with avocado, tomato strips and toast points, with a side of housemade chimichurri sauce

Fresh Potobello Mushrooms mariniated in balsamic vinegar and topped with roasted red pepper, red onion, and a goat cheese blend

Feta cheese, tomato, green onion, and spices served with pita chips.

Seven day brine, smoked, and fried Asian ginger, garlic parmesan or tg sauce.

Fresh spinach and roasted artichoke hearts, topped with ricotta cheese and extra virgin olive oil

Grilled lobster tail, served on a bed of traditional risotto, topped with garlic confit

Fresh PEI Mussels, simmered and served over a lager tomato cream sauce

Maple leaf farms. Seared, topped with black cherry sauce, and remoulade.

Seared and topped with Thai Chili and roasted red pepper mustard.

Seared and topped with remoulade.

Seared and topped with remoulade.

Oven roasted pork belly topped with remoulade and maple syrup

Sliced strawberries, mandarin oranges, candied almonds, blue cheese crumbles, dried cherries, parsley, tossed with blood orange vinaigrette, and topped with green onions.

Four cheese blend and cavatappi topped with a buttery crumb topping

Chef's Choice of Seasonal Veggies

Yaki soba noodles sauteed with a vegetable blend. Seasoned with sunny's Korean teriyaki and spices.