small plates

• Soup of the day -7                                         
• Salad of organic greens, tomatoes & goat’s cheese -8
• Classic caesar with lemon parmesan croutons -8
• Marinated beef tenderloin on asian salad -11    
• Crab stuffed perogies, basil sour cream, pancetta -12     
• Crab, shrimp & avocado salad -12
• Atlantic scallops on duck prosciutto with arugula - 12
• Prawn cakes with ginger on mango cucumber salad -11 
• Port-braised bison short-ribs with truffled greens -16
• Mussels in spicy chipotle cream or white wine herb -11       
• Wild mushroom ravioli with gorgonzola cream -14
• gnocchi with spinach & sage - 11 
• Prawns sautéed with pernod & feta -11                     
• Bravo taster plate ( for two ) -19

 large plates                    

• Snapper, prawns & mussels, lemongrass & coconut -19 
• Duck breast with 5-spice, shiitake & spinach -19 
• Linguine alla puttanesca with spicy sausage -18
• Field mushroom-stuffed chicken breast -19             
• Risotto with grilled portobello, truffle oil & asiago -17
• Ahi tuna seared medium rare with  braised greens -21
• Wild salmon filet with lemon caper butter -19 
• Penne with chicken in a fresh basil pesto - 18
• Lamb "osso buco" with seasonal vegetables -19
• New York (9oz) on roast potatoes with mushrooms -23
• Beef tenderloin (6oz), stilton butter & potato gratin -24  
• Rack of lamb with fresh rosemary -29             

dessert          

•  Vanilla bean creme brulee -8
•  Chocolate grand marnier pate -8
•  Warmed pineapple upside-down cake -8
•  Cheesecake of the day -8
•  Artisan cheese & fruit plate -16
•  Bravo dessert trio -17