APPETIZERS
Calamari
Crisp calamari rings tossed in a buffalo sauce with gorgonzola dipping sauce
12
Wedge Salad*
Traditional Iceberg wedge covered in blue cheese dressing with crisp bacon, crumbled blue cheese and oven roasted tomatoes
8
Smoked Salmon*
Crisp potato cakes topped with scallion cream cheese spread, smoked salmon and preserved lemon with micro greens
13
Beet Carpaccio*
Sliced beets fanned out with a baby arugula salad with a goat cheese dressing, candies almonds and white balsamic drizzle
10
Shrimp
Large tempura shrimp served with a parmesan garlic dipping sauce
11
Mizunna**
Crisp Mizunna lettuce with a sesame soy vinaigrette, shaved red cabbage, pickles cucumbers and crisp wontons
8
Baby Red Oak**
Baby red oak leaves topped with a green olive red pepper and mozzarella complete with pita croutons and roasted garlic sherry dressing
8
Pizza of the week
11
Tuna Arepa*
Mini crisp cornmeal arepa topped with cucumber salad, seared tuna with a pickled ginger wasabi vinaigrette
13
Pasta
Orecchiette with shaved prosciutto, pea, parmesan and heavy cream
10
ENTREES
BBQ Platter*
Half rack ribs with Kansas City style sauce and pulled pork with North Carolina style sauce with house made baked beans and cole slaw
25
Duck Breast
Pan seared breast, sliced and served over a fried brussel sprout puree, with a Stilton fried calzone and port wine cherry reduction
26
Shrimp Pasta
Sautéed shrimp with cajun spice and cream over fresh pasta with parmesan cheese, roasted peppers and scallions
21
My Chicken Parmesan
Panko and parmesan crusted chicken tenders served with a red wine and tomato sauce with fresh mozzarella and a (100 layer) lasagna
17
Pork, Pork and Bacon*
Pulled pork and cheddar stuffed pork tenderloin cooked Sous Vide, with a cheddar and bacon cheesecake and caramelized apple broth
19
Monkfish
Pan seared local monkfish fanned over purple cauliflower hash with sautéed spinach and peppadew peppers coulis
22
Teres Major*
Pan seared medallions served with a potato, queso fresco and mole enchilada with guacamole, pico di gallo and sour cream roasted zucchini
20
Chilean Sea Bass**
Mexican espresso rubbed bass, roasted and served with sweet potato queso fresco spring roll, black bean reduction and a carrot and mango coulis
32
Flat Iron*
Marinated, seared and sliced over gorgonzola potato au gratin with brandy pepper corn cream and steamed asparagus
18
Veal Caprese
Panko crusted veal cutlets topped with mozzarella and tomato topping, over a ricotta orzo risotto with a balsamic glaze
25
Ahi Tuna*
Wasabi Pea and pistachio crusted served over coconut infused black rice with a wasabi and ginger burre blanc and stir fried Napa cabbage
32
Short Ribs Hawaiian Style*
Slow roasted short ribs with pineapple, ginger and banana severed over steamed Hawaiian fried rice with a mango pineapple chutney
26
Scallops
Pan seared day boat scallops with a roasted vegetable parmesan angel hair pasta cake with a roasted tomato sherry sauce
27