Chef's Table Inspired by Kevin Watson

Sauteed wild mushrooms, shallots, and garlic folded into a cream cheese blend served with house-made flatbread chips.

Blackened chicken on Belgian steak fries with melted gouda topped with LTRO, crispy pancetta, and served with a spicy avocado ranch dressing.

Chopped romaine, house garlic croutons, peppered poached egg, anchovy dressing, and served in a parmesan cheese bowl.

Roasted red peppers, tomatoes, red onions, green peppers, kalamata olives, garnished with fela cheese, and Greek oregano.

Crispy chicken with pickles, lettuce, and triple s sauce.

Succulent hanger steak, portobello mushrooms, grilled onions, roasted red peppers, and horseradish cheese sauce.

Balinese inspired meatballs, creamy potato aioli, caramelized onions, melted gruyere cheese, and au jus.

Olive and roasted red pepper crusted bread with hand-carved ham, sautéed Swiss chard, pepperoncini, and feta.

Imported pepperoni only.

Roasted red peppers, tomatoes, with red onions, green peppers, kalamata olives, garnished with fela cheese, and Greek oregano.

Porcini mushrooms and artichokes in a garlic cream sauce, with arugula, goat cheese, and caramelized onions.

Mojo pork, cubed ham, sharp and white Cheddar, caramelized onions, tangy pickle, and mustard sauce.

Greek-inspired lamb herb chermoula and blu-tzatziki sauce topped with LTRO.

With creamy risotto and blend of mixed vegetables.

With vegetable ratatouille and creamy risotto finished with gremolata.

With shallot herb butter available blackened.