• Entrées

    • XO Bistro Burger

      Market Price

      Created weekly by the Chef.

    • Chilean Seabass (GF)


      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)


      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


      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)


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

    • Braised Beef Ravioli


      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)


      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)


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

    • Braised Lamb Shank *House Specialty*


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

    • Butcher Steak (GF option)


      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


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

    • Madeira Chicken and Figs (GF option)


      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)


      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


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

Coconut Crusted Tofu
Coconut Crusted Tofu