| Crispy Calamari |
$8.50 |
with Salsa Vinaigrette and Roasted Corn Relish |
| Chilled Shrimp Cocktail |
$11.00 |
with Toasted Anisette Dusted Lemon |
| Queso Fundido |
$9.00 |
with Chihuahua Cheese, Melted, and Served with Roasted Poblanos, Grilled Tomatoes, and Flour Tortillas 12.00 add Chorizo Spiced Shrimp |
| Wild Mushroom Cakes |
$8.50 |
over Avocado Pesto and Roasted Red Pepper Coulis |
| Roasted Garlic |
$10.00 |
with Cambozola Cheese, Grilled Tomatoes and Flatbread |
| Sautéed Black Mussels |
$10.00 |
with Fresh Herbs, Tomatoes, and Pepper Flakes In a White Wine Garlic Broth. |
| Louisiana Crab Cakes |
$15.00 |
with Grilled Zucchini - Three Onion Salad and Creole Tabasco Beurre Blanc |
| Bowl of French Onion Soup |
$9.00 - $6.00 |
with Melted Jarlsberg Cheese Crouton |
| Bowl of Crab Gazpacho |
$12.00 - $9.00 |
with Crushed Croutons and Cilantro Crema |
| Heart of Romaine Salad |
$8.50 |
with Stilton Blue Cheese Dressing, Candy Spiced Walnuts and Fresh Tomatoes |
| BBQ Glazed Salmon |
$14.00 |
over Mixed Greens Tossed with Apples, Gorgonzola, Pine Nuts, Julienne Tomatoes and Roasted Fennel Balsamic Vinaigrette |
| Field Green Salad |
$8.00 |
in Grilled Tomato Vinaigrette with Goat Cheese, Scallions, Toasted Pine Nuts and Kalamata Olive Dust |
| Caesar Salad |
$8.00 |
with Tomato Rosemary Confit Crouton |
| Baby Spinach Salad |
$9.00 - $7.00 |
with Dried Cranberry Vinaigrette, Roasted Pecans, Crispy Shiitakes and Port Salut Croutons |
| Dinner Time |
$5.00 - $3.00 |
Add to Any Salad or Entree, All Salads Available in Half Portions |
| Mahogany Roasted Duck |
$22.00 |
Over Basis Whipped Potatoes with Port Cherry Demi Sauce and Sautéed Spinach |
| Sassafras Teriyaki Glazed Beef Sirloin |
$25.00 |
with Coriander Rubbed Sweet Potato Medallion, Wild Mushroom-Asparagus Sautee, and Brown Sugar Pan Sauce |
| Pepita Crusted Ruby Trout |
$20.00 |
Cilantro Avocado Salsa, Charred Tomatoes, Sweet Cream Mashed Potatoes |
| Grilled Double Pork Loin Chop |
$20.00 |
Marsala Reduction, Sage and White Bean Puree, Prosciutto Asparagus |
| Roasted Breast of Chicken |
$19.00 |
Over White Wine Tomato Hunter Sauce, Grilled Polenta, and Ratatouille |
| Grilled New York Steak over Delmonico Potatoes |
$29.00 |
With Caramelized Onions, Rosemary Balsamic Tomatoes, and Madeira Demi |
| Chile Seared Diver Scallops |
$21.00 |
Pancetta Crisps, Sambal Mashers, Three citrus Roasted Red Pepper Buerre Blanc |
| Yellow Curry Grilled Vegetables |
$18.00 |
In Green Chile Basmati Rice With Dried Apricots, Golden Raisins and Toasted Almonds |
| Seared Lamb Tenderloin |
$19.00 |
with Brown Butter Demi Reduced Lentils, Ratatouille, Roasted Garlic Aoili and Chiffonade Mint |
| Potato Basil Crusted Salmon |
$22.00 |
over a Citrus Butter Sauce with Tomato Ginger Chutney and Sautéed Asparagus |
