Miro's family recipe from the old country.

Made with Yukon potatoes, butter, herbs, served with Red Bell Pepper Eggplant Dip and Tarragon Aioli.

Hand-rolled, served with side of veggies and Harissa Aioli.

Braised with blend of herbs and spices, served with Moroccan Couscous.

Braised and grilled, served with roasted red potatoes, and Smoked-Paprika Aioli.

Gourmet, vegetarian spin on Classic Bolognese! French green lentils, mushrooms, Mirepoix, herbs, garlic, tomato paste, sherry vinegar, served on bed of Pappardelle pasta,    sprinkled with Parmesan

Sautéed Wild White Shrimp served on a bed of Pappardelle pasta, tossed with tomatoes, capers, olives, spinach, herbs and Spicy Aleppo Pepper sauce

Grill-roasted, served with red roasted potatoes, sautéed spinach with pine nuts and cranraisins, Tarragon-Garlic Aioli

Whole, boned, pan-roasted Mediterranean Sea bass, served with Pesto potato gnocchi, sautéed seasonal vegetables, drizzled with Citrus dressing

Large shrimp and scallops sautéed in olive oil and butter, served with Turmeric rice pilaf, sautéed vegetables, Lemon Beurre Blanc sauce

Pan-roasted, served with Yukon Gold mashed potatoes, sautéed seasonal vegetables, Saffron Beurre Blanc sauce

Cabbage Rolls, Goulash, and Chicken Paprikash served with mashed potatoes and wide egg noodles. Any of the traditionals can be ordered individually as a main course for $34

Breaded pork tenderloin cutlet served with Yukon Gold mashed potatoes, red cabbage braised with mustard seeds and apples, sautéed seasonal vegetables, Mushroom-Paprika-Cream sauce

Free range Jidori chicken breast, marinated in citrus, olive oil, herbs,   sautéed     artichoke hearts, garlic, sun-dried  tomatoes, capers, pine nuts, olives, served with red potatoes and wilted spinach

Sliced beef tenderloin sautéed with shallots, garlic, herbs, mushrooms, deglazed with brandy, briefly simmered with cream, served with choice of wide egg noodles, spaetzle or Yukon gold mashed potatoes.

Braised and roasted hind shank, served with Yukon Gold mashed potatoes,
sautéed seasonal vegetables and Madeira wine Apple Demi-Glace.

Duckling half served with yams roasted with fennel, red onions, red bell peppers, side of braised red cabbage, topped with a Bing Cherry sauce.

Grill-roasted, served with sautéed seasonal vegetables Yukon Gold mashed potatoes, Green Peppercorn sauce

Grass-fed, organic, grill-roasted eight bone New Zealand rack of lamb rubbed with house blend of herbs, served with roasted red potatoes, sautéed vegetables, and a Blueberry Port sauce