Menu

• Starters
• Entrées
• Dinner Salads
• Desserts
• Drinks

• We serve a four course dinner: soup, salad, sorbet, and entrée
• This is a sample menu of the many entrées we serve
• Typically we have 7-9 dishes on our evening menu, and 3-6 appetizers
• The menu is changed weekly. Starter prices range from $4.50-$9.50
• Entree prices range from $16.50-$23.50
• We accomodate special diets; gluten free, vegan, alternatives to allergy sensitive foods

Startersback to top

Steamed Blue Shell Mussels

with white wine and basil butter

Steamed Little Neck Clams

in white wine broth

Heirloom Organic Tomato & Mozzarella Salad

with basil pesto and olive relish

Warm Piquillo Peppers

stuffed with local goat cheese and drizzled with a balsamic glaze

Gulf Shrimp

with a coconut/curry sauce

Country Olives, Hummus, Warm Pita Chips
Proscuitto wrapped artichoke hearts
          with balsamic glaze

Gorgonzola/bacon stuffed Medjool Dates

Tortilla Española

classic Spanish tapa - potato & egg omelet with red pepper,parsley and cilantro

Entréesback to top

New Zealand Rack of Lamb

with new potatoes and a rosemary zinfandel sauce

Roasted Half Duck

with rosemary potatoes, cranberry and a honey & merlot sauce

Wild Alaskan Salmon

with a gorgonzola dill crust and a citrus & sherry sauce

Gulf Shrimp On a Bed of Lobster Ravioli

tossed in a saffron cream sauce

Langostino & Blue Crab Cakes

with couscous, black beans and a chipotle/lime aioli

Roasted Quail

stuffed with prosciutto/cashews/vegetable brunois, parmesan potato cake and a pomegranate glaze

Roasted Half Chicken

with brandy/cracked pepper/cream sauce and roasted potatoes

Sweet Potato and Black Bean Strudel

with ricotta, pine nuts and baked polenta

Artichoke & Portobello Mushroom Lasagne

classic Spanish tapa - potato & egg omelet with red pepper,parsley and cilantro

Grass Fed Organic Beef in Linguini

tossed with tomatoes,  peppers, smoked chile cream

Mushroom, Pistachio, & Fennel Tart

with couscous, wheat berries and a roasted tomato vinaigrette

Crispy White Corn & Pine Nut Risotto Cakes

with roasted summer veggies and a red curry/coconut saucew/

Entrée Saladsback to top

Paprika dusted Shrimp and Top Sirloin Strip

with a sherry/parsley vinaigrette

Grilled Lamb

with a whole grain mustard vinaigrette

Wild Yellow Fin Tuna

with a citrus vinaigrette

Dessertsback to top

Tiramisu

with espresso, mascarpone & dark chocolate

Crème Brûlée

traditional rich custard with a caramelized sugar crust

Pumpkin Cheesecake

with a Sour cherry & pear compote

Flourless Chocolate Cake

with vanilla ice cream & raspberry puree

Key Lime Tart

with honey & ricotta cream