• Entrées

    • XO Bistro Burger

      Market Price

      Created weekly by the Chef.

    • Chilean Seabass (GF)

      30

      Sautéed Shitake mushroom and crispy bacon in a creamy mushroom mascarpone sauce finished with an asparagus coulis. Served over creamy parmesan sweet pea risotto.

    • Coconut Crusted Tofu (V, VE, GF)

      22

      Crispy coconut tofu with sautéed zucchini, red peppers, carrots, artichokes and baby spinach, simmered in a red curry coconut broth and topped with cranberry apple chutney.

    • Jumbo Sea Scallops

      32

      Pan seared scallops served over pearl couscous with sautéed cherry tomatoes, grilled chorizo sausage and caramelized onions, topped with a Riesling orange cream sauce.

    • Pan Seared Muscovy Duck Breast (GF option)

      26

      Hoisin pineapple glaze, with creamy coconut risotto and seasonal vegetables.

    • Braised Beef Ravioli

      26

      Raviolis filled with braised beef short ribs, with sautéed caramelized onions, carrots, mushrooms and sweet peas in a
      Burgundy demi-glace sauce, topped with shaved parmesan cheese.

    • Sweet Chili Pomegranate Glazed Salmon (GF option)

      27

      Grilled salmon topped with a spicy sweet chili pomegranate glaze, with caramelized onion and sweet pea risotto and
      vegetables of the day.

    • Risotto from the Garden (V, GF, VE)

      19

      Tossed with Chef’s choice of fresh seasonal vegetables in a light tomato and herb sauce.

    • Braised Lamb Shank *House Specialty*

      30

      Slow braised lamb shank in a rich Burgundy demi-glace sauce, with creamy parmesan risotto and seasonal vegetables.

    • Butcher Steak (GF option)

      28

      Grilled 10 oz. hanger steak grilled topped with a Burgundy demi-glace sauce. Served with herbed roasted fingerling potatoes and grilled asparagus.

    • Grilled 8oz Filet Mignon

      33

      Smoked bacon bourbon demi-glace. Served with Yukon Gold mashed potato and grilled asparagus.

    • Madeira Chicken and Figs (GF option)

      23

      Seared boneless chicken breast sautéed with figs, caramelized onions, sundried tomatoes, red peppers, artichokes and fingerling potatoes, finished with Madeira wine and fresh herbs.

    • Grilled Vegetarian Plate (V, GF, VE option)

      21

      Fresh grilled seasonal vegetables drizzled with balsamic reduction and topped with feta crumble, with roasted herbed fingerling potatoes and three bean salad.

    • Seafood Fra Diavolo

      32

      Shrimp, scallops, lobster, clams and mussels simmered in a lightly spiced tomato sauce served over fresh pappardelle pasta.

Coconut Crusted Tofu
Coconut Crusted Tofu