| Crispy Calamari |
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Served with haricot verts, lemon and curry aioli |
| White Bean Hummus |
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Served with olive relish and spicy pita chips |
| Roasted Cauliflower Soup |
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Served with butter poached crab meat, pancetta-corn relish and smoked paprika oil |
| Pan Seared Crab Cakes |
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Served with tarragon cream sauce, roasted peppers and mix green salad |
| Mixed Green Salad |
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Served with fresh pear, candied walnuts, gorgonzola crostini and champagne vinaigrette |
| Sweet Butter Lettuce Salad |
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Served with warm brie, carrots, cherry tomatoes and orange-balsamic vinaigrette |
| Treviso Caesar Salad |
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Wrapped in prosciutto with egg and reggiano |
| Baby Spinach and Golden Beet |
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Served with lemon-marjoram chicken, hazelnuts and blue picon |
| Warm Kale Salad |
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Served with almonds, pomegranate, sweet potatoes, poached pears, quinoa and pomegranate dressing |
| Curried Chicken Salad |
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Served with romaine, apples, celery, mint, avocado and vine ripened tomatoes |
| Classic Cobb |
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Served with beef tenderloin and bacon-blue cheese vinaigrette |
| Mediterranean Sea Bass |
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Served with marble potatoes, haricot vert, cherry tomato and coconut harissa cream sauce |
| Grilled Atlantic Salmon |
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Served with fattoush salad, toasted pita, cucumbers, tomato, radish, feta and sumac dressing |
| Pan Seared Halibut |
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Served with cous-cous, orzo, sweet tomatoes, baby spinach and lemon gremolatta |
| Jumbo Lumb Crab Ravioli |
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Served with fresh english peas, crimini mushrooms, baby tomatoes and pecorino cheese |
| Bouillabaisse |
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Served with mussels, clams, red snapper, shrimp, scallops, calamari and saffron broth |
| Half Chicken |
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Served with truffle honey-mustard glaze, capunti pasta mac and cheese and broccoli |
| Braised Lamb Bolognese |
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Served with black pepper tagliatelle, truffled ricotta and fresh grated nutmeg |
| Bistro Steak Medallions |
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Served with basmati rice, english peas and portobello mushroom cream |
| Spicy Chicken Sausage |
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Served with romesco sauce, leek confit, home made truffle ricotta and micro basil |
| Bianca |
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Served with house made truffle ricotta, goat chevre, feta, spinach and dried chilies |
| Smoked Mozzarella |
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Served with romesco sauce, grilled portobello mushrooms and micro basil |
| Italian Sausage |
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Served with burrata cheese, roasted peppers, pesto sauce and fennel pollen |
| Scottish Salmon Grilled Panini |
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Served with cucumber, pea sprouts, heirloom tomatoes and dill cream |
| House Cured Pastrami on Rye |
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Served with smoked gouda cheese, caramelized onions and fresno peppers |
| Oven Roasted Turkey Sandwich |
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On home made focaccia, cranberry jelly, brie cheese and mixed greens |
| Falafel Burger |
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Served with shaved cucumbers, pea sprouts, heirloom tomato and lemon tahini dressing |
| Grilled Turkey Burger |
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Served with portabello mushrooms, avocado, baby swiss and applewood smoked bacon |
| Grilled Prime Burger |
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Served with gruyere cheese, bacon, house made pickles and russian dressing |
