Carpe Diem Restaurant & Bar

Butternut Squash Puree, Cabernet Poached Pear, Maple Demi Glaze

Home Made Pomodoro Sauce, Prosciutto di Parma and Crostinis

Port Wine Derby, Triple Cream Brie, Cave Aged Manchego, Preserves, Olives, Crostinis

Lemon Aioli, Local Greens

Fingerling Fried Potatoes, Arugula with Romesco and Chimichurri Sauce

Citrus, Garlic, Thyme, Juniper

Provolone & Gruyere, Roasted Garlic, Wild Mushrooms

Mediterranean Mussels, Tomato Broth with Chile Flakes, Toasted Baguette

Capers, Onions, Croutons and Olive Oil

Chef's House Made Soup Of The Day

Spring Onion, Shaved Lemon, Olives, Lemon Caper Aioli

Toasted sourdough topped with smashed avocado, cherry tomatoes, and poached egg.

Grilled beef patty topped with fried egg, cheddar cheese, and caramelized onions.

Two poached eggs on an English muffin with Canadian bacon and hollandaise sauce.

Thick slices of brioche soaked in custard and topped with maple syrup.

A selection of fresh seasonal fruits served with honey yogurt.

Romaine Spear, Croutons, Black Pepper, Anchovy, Parmesan Dressing

Mixed Greens, Cherry Tomatoes, Red Onion, Candied Pistachios, Cabernet Soaked Cranberries, Parmesan Cheese, Balsamic Vinaigrette

with Fresh Herbs and Tomato Oil