Starters

Soup Du Jour

Penne Pasta with Gorgonzola
Tossed with Toasted Walnuts & Sweet Pears in a Port Essence

Vertigo Mixed Leaf Salad
Pine Nuts, Parmesan Toast & Oven Dried Tomato Vinaigrette


Main Courses

Vertigo Breast of Chicken
Smoked Bacon, Leeks & Roasted Potatoes Topped with a Sherry Vinegar Cream Sauce

Pan-Seared King Salmon
Yukon Truffled Mashed Potatoes & Seasonal Vegetables Topped with a Dijon Dill Cream Sauce

Pepper Crusted Pork Tenderloin
Yukon Truffled Mashed Potatoes & Seasonal Vegetables Topped with Wild Mushroom Ragu & a Madeira Jus


Desserts

Chef’s Dessert of the Day

Sunday-Friday-$26 per person
(tax and gratuity not included)