Appetizers
Calamari and Clam Strips 9
Breaded and fried, served with cocktail and Remoulade sauce
Lamb Chop 8
Braised and served with yellow rice
Brie and Pear Purse 7
Brie and pear, wrapped in filo dough, served warm with fruit chutney
Chicken Quesadilla 8
Seasoned chicken, vegetables and melted cheese in a tortilla,
served with a black bean relish & sour cream
Soup
Seafood Soup Du Jour 6
Announced Daily
Soup Du Jour 5
Announced Daily
Salads
Mesclun Salad with Vegetable Garniture 5
Served with raspberry walnut vinaigrette
Entrée Size 9
Caesar Salad with Fresh Croutons 6
Served with our own homemade dressing
Entrée Size 11 With grilled, sliced chicken 14 With jumbo shrimp 16
Mediterranean Potato Salad 11
Roasted potato salad with Kalamata olives, artichokes, roasted red peppers, and
sundried tomatoes served over mixed greens and topped with feta cheese
Entrée Size 16
Plum and Peach Salad 11
Grilled plums and peaches, toasted Marcona almonds and goat cheese
served over frisee with a blueberry vinaigrette
Entrée Size 16
Entrees
Cuban Pork Sandwich 12
Cuban pulled pork with spicy mayonnaise, dill pickles, melted cheese and whole grain mustard, on ciabatta bread, served with sweet potato fries.
Meatloaf 12
Made from chorizo and beef, served with saffron rice and a sundried tomato sauce
Ravioli Primavera 12
Ravioli tossed with fresh vegetables and marinara, finished with shaved Grana Padano
Chicken Leg and Thigh 13
Oven roasted and served with a sherried supreme sauce
Shrimp Stir Fry 15
Shrimp sautéed with baby bok choy and served with fried rice
Pork Loin 13
Pan roasted, sliced and served with a sage Riesling mustard sauce
Lamb Leg 14
Chili rubbed and braised, served with eggplant and zucchini fries
Mahi Mahi 13
Pan seared and served with a mango salsa
Beef Filet Tips 15
Seared and served with a roasted tomato Marsala mushroom sauce
Seafood Crêpes 15
Shrimp, scallops & crab meat in crêpes; topped with a classic "nantua" sauce
Crab Cakes 16
Two 3 ounce crab cakes, broiled and served with rémoulade sauce
Dessert
Any Selection from our House Made Dessert Tray 8
There will be a $1 charge for splitting Appetizers, Salads, Desserts
and a $2 charge for splitting Entrées
