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salads |
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House
mixed greens, grape tomatoes, pumpernickel croutons, shredded carrots, beets and fennel. Choose from a Dijon-balsamic vinaigrette, creamy feta dressing, carrot-bacon dressing, orange roasted red pepper vinaigrette, or extra virgin olive oil and aged balsamic vinegar |
6.75 |
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Panzanella Salad
mixed greens, basil chiffonade, toasted bread cubes, fresh mozzarella, bell peppers, nicoise olives, capers, and roma tomatoes. Tossed with aged balsamic vinaigrette |
9.50 |
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Tabouleh Romaine Salad
romaine tossed with nicoise olives in a lemon-tahini vinagrette with toasted pita, warm queso blanco cheese and tabouleh salad |
9.50 |
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Warm
Goat Cheese
in a hazelnut crust, over mixed greens with wine poached red
onions and apricot jalapeno vinaigrette |
9.50 |
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Oyster Salad
mixed greens tossed in a creamy cilantro cumin vinaigrette with cucumbers, black pepper apple wood smoked bacon, shaved sweet onions and fried Gulf select oysters
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10.00 |
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Add grilled shrimp
Add grilled chicken
Salad split charge |
4.50
2.50
2.00 |
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appetizers |
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Onion and Mushroom Tart
crisp tart with goat cheese, red onions, and cremini mushrooms. Served with baby arugula tossed in a walnut vinaigrette |
10.00 |
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Crab
Cakes
with a tangy morrocan jam and a lime creme fraiche |
9.50 |
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Mediterranean Plate
grilled chicken kabobs, lemon hummus, olives, and grilled pita bread |
10.50 |
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Cheese
Plate
St. Andre and Goat Gouda cheeses served with fruit, crackers, bread
and a carmelized onion-garlic compote |
10.50 |
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Beef
Carpaccio
with a garlic-miso marinade. Served with a wakame salad, won
ton crackers and wasabi cream |
9.50 |
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Pizzetta
grilled herb flatbread with spinach, artichoke hearts, banana peppers, Nicoise olives, roasted garlic, and smoked mozzarella and Asiago Cheeses |
10.00 |
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Szechwan Tuna
coriander and sesame crusted seared rare sashimi tuna served chilled over Szechwan noodle salad with soy ginger cream, wasabi and pickled ginger |
11.00 |
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Calamari
lightly fried and tossed with sauteed tomatoes, calamata olives and parmesan. Served with a roasted garlic-chile aioli |
9.50 |
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entrees |
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We
feature daily appetizer and entree specials |
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Beef
of the day
8 oz. filet grilled with shitake mushroom beurre rouge. Served with potato-tomato gratin and roasted asparagus |
30.00 |
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Atlantic Salmon
coriander and brown sugar cured grilled salmon fillet over Anson Mills Carolina gold rice with caramelized cauliflower and sesame citrus emulsion |
22.00 |
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Duck
Breast
orange coriander rubbed seared boneless breast with an Earl Grey-citrus butter sauce, brown rice, and sauteed spinach |
22.00 |
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Chicken
buttermilk fried chicken breast over spinach with a shallot
black pepper gravy. Served with Yukon gold chive mashed potatoes |
19.00 |
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Pork
porcini mushroom and herb crusted pork tenderloin, grilled and topped with sauteed artichokes, onions, haricot verts and prosciutto. Drizzled with vermouth vinaigrette. Served with whipped parmesan polenta |
21.00 |
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Mahi Mahi
white miso glazed grilled mahi with edamame, roasted shitake mushrooms, braised napa cabbage and a carrot ginger sauce |
23.50 |
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Scallops
pan seared sea scallops served over Anson Mills ancient grain farro salad with shaved Pecorino cheese and braised fennel |
23.50 |
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Vegetable Lasagna
roasted eggplant, zucchini, spinach, onions, and three cheeses layered with bechamel and house marinara |
16.50 |
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Grilled Organic Chicken
grilled organic breast of chicken stuffed with herbed bread crumbs. Served over a Sicilian red sauce with olives, capers, pine nuts and currants |
22.00 |
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Side of spinach sauteed in olive oil
Entree split charge - includes extra sides |
3.00
5.00 |
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-
Please
notify us of any dietary restrictions or allergies
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20%
pre-tax gratuity will be added for parties of six or more
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We
accept Visa, Mastercard, Diners Club and American
Express
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No
separate checks on parties of 12 or more
- We are a non-smoking establishment
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