Renaissance Menu

Grilled Red Onion

Brown Rice

Dijon Mustard Sauce

White Wine Butter Sauce

Halved Avocado

Portobello Mushroom

Jasmine Rice

Red Wine Sauce

French Fries

Broccolini

French Beans

Red Wine And Mushroom Sauce

Creamy Mashed Potatoes

Italian Style Artichokes

Quinoa

Steamed Or Sautéed Kale

Steamed Or Sautéed Spinach

Ratatouille

Wild Rice

Asparagus

Soup Of The Day

ask your waiter for the fresh soup of the day

Pistou Soup

bean vegetable soup topped with parmigiano and pesto

California Salad

california mixed organic greens from local farms, roasted grape tomatoes and premium balsamic dressing

Caesar Salad

romaine lettuce, parmigiano reggiano shavings, house caesar dressing, garlic parmesan croutons and optional anchovies

Steamed Vegetable Plate

broccolini, asparagus, kale, baby artichokes and wild rice

Grilled Vegetable Platter

zucchini, eggplant, yellow squash, grilled red onion, bell peppers, portobello mushrooms, and wild rice

Chopped Salad

romaine lettuce, boiled eggs, oven-dried tomato, cucumber, feta cheese, artichoke, avocado and tarragon, tossed with herbed vinaigrette

Sashimi Yellow Fin Tuna

with shaved fennel, marinated in tomato water, with soy, wasabi and micro greens

Quinoa Salad

with red onion, lime juice, diced cucumber, peppers, olives, pine nuts and chopped parsley

Goat Cheese Salad

california mixed greens, belgian endive, baby artichokes, beets, roasted sweet bell peppers, goat cheese and herb vinaigrette

Seared Sea Scallops

served with garlic chili on a bed of coconut infused kale, topped with deep-fried ginger and soy white wine butter sauce

Caesar Salad

entrée

Shrimp Avocado Tower

4 grilled jumbo shrimp, roasted tomato, beets, avocado, jalapeño, red onion, lime and micro greens

Imported Buffalo Mozzarella

sliced tomato, basil, olive oil, micro greens, garlic croutons and avocado

Sashimi Yellow Fin Tuna

entrée

Organic Grilled Herb Chicken

Burger Patty

Organic Grilled Cajun Chicken

Top Sirloin

Pork Chop On The Bone

Half Boneless Organic Chicken

New York

Filet Mignon

New Zealand Rack Of Lamb

1lb Ribeye Steak

Manor Burger

the best beef on the market in a bun with all the american trimmings, french fries and mixed greens

Manor Burger

with cheese

Slow Cooked Beef In Red Wine

topped with garlic parmesan mashed potatoes

Grilled Top Sirloin

topped with caramelized onion, creamy garlic mashed potatoes

Boneless Organic Half Chicken

with mustard sauce, french fries and california greens salad

Grilled On The Bone Pork Chop

topped with house 'pico de gallo' served with french fries and sautéed french beans

New York Steak

sautéed and served with green peppercorn sauce, creamy mashed potatoes and steamed broccolini

6oz. Filet Mignon

sautéed beef with port apple, topped with stilton bleu cheese, on a bed of grilled asparagus

Roasted And Herbed New Zealand Rack Of Lamb

served on a bed of quinoa and topped with tomato, basil and garlic

Grilled One Pound Ribeye Steak

on the bone, served with portobello mushroom sauce, creamy garlic parmesan mashed potatoes and sautéed kale

Confit Duck Risotto

confit duck with reggiano parmigiano portobello mushrooms and risotto

Chicken Penne

with sautéed chicken, artichokes, roasted bell peppers, diced tomato, garlic, shallots, spinach, parmesan and white wine

Vegan Gluten-Free Pasta

fresh quinoa crepe topped with marinara, and stuffed with spinach and caramelized onion

Linguine Bolognese

linguine noodles in a beef and vegetable tomato sauce

Fettuccini Alfredo

served in a creamy parmigiano cheese sauce with pan-seared jumbo tiger shrimp or chicken breast

Fresh Ravioli

portobello, spinach and cheese ravioli with truffle oil, herbs and oven dried tomatoes

Seared Tuna Olive Tapenade

served with italian artichokes, radicchio, belgian endive and arugula salad. with herb vinaigrette

Wild Salmon Darne

with grilled garden vegetables and pesto cream sauce

Pan Fried Chilean Sea Bass

on a bed of sautéed spinach, portobello mushrooms with white wine butter sauce

Renaissance Seared Yellow Fin Tuna Salad

served on mixed greens, italian style artichokes, french beans, kalamata olives, roasted bell peppers, avocado, tomato and balsamic dressing

Seared Sea Scallops & Shrimp

with garlic chili on a bed of coconut-infused kale topped with deep-fried ginger and soy white wine butter sauce