At Chef’s Table, we invite you to enjoy classic dishes made with local, fresh ingredients, served all day long. This versatile restaurant is perfect for any occasion, whether you’re looking for a flavorful meal, light snack, aperitivo, or nightcap. Kickstart your day with fresh baked pastries, specialty eggs benedicts, and fresh pressed juices. Our open kitchen and wood-burning oven add to the cozy atmosphere of our family-style feasts, with an emphasis on seafood, giving you the feeling of being in the warm embrace of a friend’s home.
OPEN
BREAKFAST
DAILY | 7:00AM – 11:00AM
DINNER
MONDAY | SATURDAY & SUNDAY | 6:00PM – 10:00PM
A La Carte Breakfast Menu
EGGS BENEDICT | 26
THE CLASSIC | G D |
smoked ham with hollandaise on a house-made english muffin
THE AURORA | G D |
smoked salmon, minted zucchini, hollandaise on a house-made bagel
SANDWICHES | 22
SAUSAGE, EGG & CHEDDAR | G D |
pepper aioli on a warm johnny cake
TOMATO SCRAMBLE EGGS | G D |
rye toast, sautéed kale and spinach, sour cream
HEATHLY | 18
AVOCADO TOAST | G |
rye toast, poached egg, marinated cherry tomatoes, chimichurri
COCONUT AND CHAI SEED PUDDING | V |
fresh mango
SWEET & SYRUP | 19
BRIOCHE FRENCH TOAST | G |
cinnamon sugar, berry compote, orange
JUICES | 12
THE RED
beet, carrot, orange, apple, ginger
THE YELLOW
pineapple, grapefruit, passionfruit, vanilla, coconut water
THE GREEN
kale, fennel, green apple, cucumber, celery
COFFEE & TEA
ESPRESSO | 5
MACCHIATO | 6
CAPPUCCINO | 8
LATTE | 9
COLD BREW | 10
FILTER COFFEE | 6
HOT TEAS | 6
CHAMPAGNE & SPARKLING WINES
CHAMPAGNE, LAURENT-PERRIER, LA CUVÉE, BRUT NV | 25 |125
SPARKING WINE, DECOY, CALIFORNIA, BRUT NV | 15 | 75
SMALL PLATES
OCTOPUS ‘A LA PLANCHA’ | 22
potato, garlic aioli, kalamata olives, fresh herbs
BLUE WATER LOBSTER CAKE | SF G | 28
pickled shallot, dill yogurt sauce
SEARED AHI TUNA | 24
sriracha aioli, sesame seed, rocket, lime vinaigrette, cilantro
CONCH FRITTERS | G SF D | 12
red pepper remoulade
PASTA & SOUP
HOME-MADE TAGLIOLINI PASTA | G SF | 28
mussel, shrimp, tomato, arugula, tarragon, garlic, evo
CREAM OF ASPARAGUS SOUP | V | 14
coconut milk, croutons, asparagus, infused chili oil
AURORA FARMHOUSE SALADS
AVOCADO, GRAPEFRUIT & FENNEL SALAD | D TN | 18
feta, pine nuts, mint, orange vinaigrette
HEIRLOOM TOMATO & CUCUMBER | D | 16
bocconcini, red onion, apple, mint, basil, honey mustard vinaigrette
GRILLED SALMON SALAD | D | 18
hydroponic leaf, grilled salmon, cherry tomatoes, avocado, creamy cilantro lime dressing
CEASER SALAD | D G | 16
kale, romaine, parmesan cheese, croutons, anchovies
Add: salmon | 14; jerk chicken breast | 12; Seared yellow fin tuna | 14
MAIN COURSE
FISH
WHOLE LOBSTER PARMIGIANA | SF D | 48 (per lbs)
fresh tomato sauce, parmesan & gruyere cheese
RENDEZVOUS BAY SEAFOOD CURRY | SF | 38
lobster, snapper, mussel, cherry tomato, asparagus, lime leaf
HAND PICK GRILLED CRAYFISH | SF | 42 (per lbs)
basil garlic butter, lime
LINE CAUGHT SNAPPER FILLET | D | 34
mash potatoes, creamy creole sauce, herbs
MEAT
USDA PRIME filet mignon | 58
broccolini, carrot, bone morrow & pea red wine sauce
SLOW ROASTED DUCK LEG | D | 34
fondant potatoes, spinach, fresh herbs red wine sauce
SEARED AIRLINE CHICKEN BREAST | D | 34
zucchini kale puree, crispy cauliflower, capers sauce
VEGAN
ROASTED VEGETABLES POT | V | 32
mushroom, tomato, cauliflower, kale, onion, peppers, couscous
ROASTED ZUCCHINI, SHIITAKE MUSHROOM, ALMONDS & CURRY | V TN | 32
coconut curry rice
FAMILY SIDES
RISOTTO CAKE | D | 12
parmesan
ROASTED VEGETABLES | V | 12
gremolata
GARLIC MASH POTATO | D | 12
roasted garlic
COCONUT CURRY RICE | V | 10
TRUFFLE FRENCH FRIES | 14
MESCLUN SALAD | V | 12
truffle vinaigrette
DESSERTS
OUR CREME BRULEE “AURORA’S SIGNATURE DESSERT” |G D | 14
vanilla crème brûlée, chocolate sea salt flakes, vanilla ice cream, sable breton, vanilla milk foam
CHOCOLATE CHEESECAKE | G D | 12
baked chocolate fresh cream cheesecake, graham cracker, peanuts ice cream
BERRIES CRUMBLE | G | 12
mixed berries and hazelnut crumble, ice cream or sorbet of your choice
MANGO TIRAMISU | D | 14
fresh mango chunks, tiramisu mascarpone cream, passion fruit soaked pavesini, fresh mango puree
ICE CREAMS CONTAINS | D | 4 per scoop
vanilla, chocolate, salted caramel
SORBETS | 4 per scoop
strawberry, mango, lemon
FORTIFIED SWEET WINE
2009 Late Bottled Vintage Port, Warre’s, Portugal | 17
10yr Tawny Port, Graham’s, Portugal | 17
2014 Muscat, Paul Jaboulet Aîné, Muscat de Beaumes-de-Venise | 9
2016 Sauternes, Château Roumieu | 9
LIQUEURS
Bailey’s Irish Cream | 16
Disaronno | 14
Drambuie | 14
Frangelico | 14
Grand Marnier| 16
Kahlua | 14
COFFEE
Espresso | 5
Americano | 5
Macchiato | 6
Cortado | 7
Cappuccino | 9
Latte | 7
MAIN COURSE
Romaine Salad D G | 12
croutons, caesar dressing
Penne Pasta D G | 10
cream sauce or tomato sauce, parmesan cheese
Buttery Grilled Cheese and Ham Sandwich D G | 10
Chicken Tenders G | 12
honey mustard
Beef Sliders D G | 14
cheddar cheese, bun
Cornflake-Crusted Baked Mahi G | 14
Grilled Chicken Breast | 14
served with french fries, house salad or steamed vegetables
JUICES | 6
orange | apple | pineapple | passion fruit | lemonade
MILKSHAKE | D | 8
chocolate | vanilla | strawberry
SMOOTHIES | D | 8
banana | chocolate | mango | strawberry
*Ask your server for fruit juice, milk or yoghurt options
SWEETS
Ice Cream* | D | 4
Sorbet* | V | 4
Fruit Salad | 8
*Ask your server for available flavors
