Runway 25

Preflight

[Appetizers]

Smoked Atlantic Salmon14

Thinly sliced in-house smoked salmon with capers, onions and hard boil egg

Leggy Snails14

Sautéed frog legs and escargots in garlic butter served with tomato coulis and crunchy Calabrese crostini

Braised Beef Short Ribs13

Slow braised beef short ribs dressed on cauliflower puree, roasted garlic cloves and maple reduction

Loco Tortilla Triangles15

Tortilla triangles topped with bison chili, melted spicy Thunder Oak Gouda and green onions served with pico de gallo and avocado cream

Scallops and Bacon14

Slow braised double smoked bacon and skillet seared scallops with maple pan liquor persillade

Giant Shrimp Cocktail18

Giant shrimp poached in sweet riesling, horseradish tomato broth with pea shoot salad

Tuna Tartar Tower16

Piquant Ahi Tuna layered with pineapples, tomatoes and avocados served with wasabi cream and won ton crisps

Almond Crusted Baked Brie14

Creamy brie cheese coated with almonds baked golden brown with mixed berry compote and balsamic sweet pea sprouts

Amuse Bouche Steaks13.50

Marinated morsels of AAA beef wrapped in prosciutto served with toasted sesame dip and potato wafers




With Your Boarding Pass

[Soups]

Our Daily Soup5

Our chef’s daily creation from the market

East Coast Lobster Cappucino7

Smooth lobster bisque topped with rum cream 

Three Onion Soup7

Slow caramelized onions gently simmered in a special beef, sherry, brandy broth gratinated with artisan bread crouton and swiss cheese dusted with parmesan




Security Check

[Salads]

Caesar Salad9

Crisp romaine leaves tossed in garlic anchovy dressing, calabrese croutons, double smoked bacon and parmesan crisp

The House Salad9

Selected artisan greens in a crisp ring crouton, marinated cherry tomatoes, port braised shallots drizzled with tarragon sherry vinaigrette

Caprese Salad12

Marinated burrino cheese, vine ripened tomatoes with aged balsamic vinegar and extra virgin basil oil

Baby Spinach Salad9

Tender green and purple spinach leaves, crisp bacon lardons, hard boiled egg, roasted red peppers with shallot vinaigrette