appetizers

  • Lump crab cake pan fried and served with a horseradish Dijon mustard sauce – 9 ea

  • Calamari seasoned and flash fried tossed with tomatoes, pepperoncini peppers, capers and green onion served with a marinara sauce – 9

  • Puff pastry wrapped and baked with duck confit, Portobello mushroom, bacon, tomato, spinach and gorgonzola cheese with brandy demi glace – 10

  • Imported artisan cheese selection served with grilled baguette and olive tapenade – 12

  • Portobello mushrooms, spinach and roasted tomatoes on grilled baguette with basil pesto, goat cheese and balsamic reduction – 3 ea

  • Seared fois gras on grilled baguette with melted cambozola cheese, prosciutto di Parma, cranberry-clove port wine jam, fried sage- 10 ea

  • Half pound sauteed jumbo shrimp in a saffron curry white wine butter sauce, finished with roasted tomatoes and fresh spinach - 16