Willard Hicks - Campbell

Tempura fried chicken breast tossed in our house made sweet chili ponzu sauce. Served with nishiki sushi rice, and grilled mango and arugula salad topped with candied orange zest and coconut flakes.

Three giant pan roasted scallops served over our seasonal risotto.

A one pound patty of the finest certified angus beef, cooked to order, fresh toasted brioche bun, bacon, swiss cheese, onion strings, roasted sweet peppers, horseradish aioli and spicy sriracha ketchup. Served with our housecut fries.

Half rack of slow roasted, fallin' off the bone sweet molasses chipotle BBQ sauce ribs. Served with house cut fries.

Beautifully grilled chop topped with apricot chutney, accompanied by crispy brussels sprouts and mashed potatoes, balsamic drizzle finish.

Charbroiled candied lemon, whole grain beurre blanc, apple stick salad.

Pappardelle pasta served stroganoff style, braised short rib, white wine cream, demi-glace, balsamic glaze.

Jalapeno teriyaki marinated filet, fire roasted peppers and spring onions tossed with fresh chopped romaine hearts in our WH creamy pasilla pepper dressing.