In keeping with our name, we like to offer a Fresh selection of food choices. Our menu changes approximately every six weeks.
Blackened Chicken Pasta $14
Linguini Pasta and Cherry Tomatoes with rich Parmesan, Roasted Garlic & ground Nutmeg Cream topped with Chicken Breast Bites dredged in Blackening Spice.
Maple Chipotle Scallops $15
Digby Scallops pan seared and served on Quinoa with Dried Cranberries and Maple Chipotle Glaze.
Orange Glazed Duck Breast $13
Orange glazed Duck Breast (served rare) on sautéed Mandarin Orange segments and Spinach rounds, with spiced Orange Puree.
Buttered Shrimp $15
Large Tiger Prawns cooked in Butter & White Wine, served on Celery Root puree with crunchy Parmesan Chips, poached Apple and Onion jus drizzle.
Tender escargots on Israeli Couscous with Bacon, roasted Red Onion, Garlic, White Wine & Cheddar Cream, topped with Brie Cheese and “torched” to finish.
Cream of Broccoli Soup $11
Creamy Broccoli Soup poured tableside on to base of Candied Bacon, Black Lava Salt, Cracked Pepper and Sour Cream.
Chef’s Choice $?
A surprise; an individual creation just for you! Ask Sara for details.
Chef's Choice $?
Our signature… Tell us what you’re in the mood for. Jeff only needs to know what you DON’T like. You choose the protein (or not), and he builds the dish. Or leave it completely in his hands- for a total surprise. Fun!
Limoncello Seafood Tart with Spinach Salad
Sautéed Shrimp, Salmon, Scallops and Rock Crab on Butter Pastry Base with Limoncello infused Cheesy Cream; aside Spinach Salad with Feta, Parm Chips, Dried Apricots, Cranberries and light Olive Oil Dressing.
Creole Pork Medallions & Smashed Potatoes $33
Pineapple, Red Onion and Halloumi Cheese Salsa on Pork Tenderloin Medallions rubbed with Creole Spices and grilled. Served with Herbed Smashed Baby Potatoes.
Grilled Steak on Mushroom Risotto
Generous Tenderloin Steak topped with roasted Red Onions and Cherry Tomatoes on Mushroom Risotto with buttery fresh Vegetables.
Stuffed Chicken Breast with Bacon Mashed $34
Chicken Breast stuffed with roasted Brussels Sprouts and Parmesan Cheese, on Creamy Mashed Potatoes with Bacon. Finished with Maple Pepper Cream & Seasonal Vegetables.
Roasted Halibut & Winter Vegetable Tart
Delicate Line-Caught wild Halibut on Cheddar Chipotle Sauce paired with Rustic Root Vegetable Tart with Bocconcini Cheese in Butter Pastry.
Braised Lamb Shank Linguini
New Zealand Lamb Shank, slow-braised and “pulled”, tossed with Linguini Pasta, Cherry Tomatoes, White Wine, Green Onion, Garlic and Chipotle Peppers.
**** PLEASE ADVISE OF ANY FOOD ALLERGIES ****
Desserts / Sweets
Chocolate “Lovers” Plate
An elegant trio of Chocolate Delicacies- a constant on our ever-changing menu & great for sharing. House-made Chocolate Ice Cream, baked Chocolate Cheesecake and Chocolate Ganache; Garnished with fresh Fruit and Chocolate Drizzle.
Hot Cherry Crumble with French Vanilla Ice Cream
Fresh Cherries Stewed in Sugar, Cinnamon and Red Wine, topped with Brown Sugar Crumble; Served Hot with French Vanilla Ice Cream.
Coconut White Chocolate Pie
Coconut Milk and White Chocolate layer on Sugar Crust with Coconut Whipped Cream and fresh Berries.
Classic Crème Caramel
A menu staple, and for good reason; velvety smooth Vanilla Crème cooked in Caramel and served cold, swimming in sweet Maple Caramel.
Special Coffees $9
No room for Dessert? A nice alternative!
B52 coffee with Kahlúa, Baileys and Grand Marnier, Hot Coffee and Whipped Cream.
Fresh's Special Coffee with Frangelico, Créme de Cacao (white chocolate liqueur), hot Coffee and frothed Milk.