Tossed in a tarragon blue cheese cream sauce served with warm pita

Served in the half shell with seafood sauce, horseradish and apple mignonette

Served in a white wine garlic cream sauce with scallions and blistered cherry tomatoes

Oven baked and finished on the grill, brushed with a rosemary infused butter

Chilled jumbo shrimp served over tender greens, garnished with lemon and Wildfire cocktail sauce

Seasonal cutneys and savouries (ask your server for details)

Half shell oysters with Pernod spinach filling, baked with heavy cream and parmesan

Calamari lightly dusted and served with roasted red pepper chipotle sauce

Cuban lobster tails wrapped in bacon, served in a sizzling skillet with lemon garlic infused butter

Balsamic and fresh herb marinated Portobello mushroom, grilled vegetable stuffing finished with goat's cheese

Warm spinach artichoke dip with garlic, served with a delicious herb brushed flatbread