Dinner Menu
Soups |
|
Topped with Toasted French Bread and Melted Swiss Cheese |
$7.00 |
Served chilled with crisp blue corn tortillas |
$6.00 |
Chef’s Daily Suggestion |
$7.00 |
| TOP | |
Salads |
|
Garlic Croutons and Grana Padano |
$8.00 | with Roasted Pine Nuts, Avocado, Red Onion, Roasted Shallots and Red Pepper Vinaigrette |
$9.00 |
Oven-Roasted Slab of Smoked Bacon, Gorgonzola Cheese, and Creamy Peppercorn Dressing |
$9.00 |
Fresh Tomato and Mozzarella Cheese with Extra Virgin Olive Oil, Aged Balsamic Vinegar, and Avocado Puree |
$9.00 |
with Mesclun Greens, Toasted Pistachios and Creamy Caraway Dressing |
$9.00 |
| Add the following to any salad: | |
| Add Grilled Chicken | $5.00 |
| Add Grilled Shrimp | $6.00 |
| Add Grilled Salmon | $6.00 |
| TOP | |
Appetizers |
|
Sautéed Baby Squid, Chorizo Sausage, Tomato, Fresh Corn, White Wine, Garlic with Bococcino Toast |
$12.00 |
Pears, Avocado, Hot Peppers and Cilantro served with Fried Plantains |
$10.00 |
with Spinach and Ricotta Cheese topped with Gorgonzola Sage Sauce |
$8.00 |
Pepper-crusted Yellowfin Tuna, Tequila and Cucumber Salad, Pickled Ginger, Soy and Wasabi Sauce |
$12.00 |
served with Roasted Orange and Saffron Aioli |
$12.00 |
Four Large Panama Bay Shrimp with Roasted Tomatillo and Horseradish Sauce |
$13.00 |
served with Arugula Greens, Extra Virgin Olive Oil and Fresh Lemon |
$9.00 |
| TOP | |
Entrees |
|
served with Tropical Fruit Salsa, Jasmin Rice, and Papaya Curry Puree |
$24.00 |
with Twice-Cooked Three-Cheese Polenta and Chanterelle Mushrooms and Port Demi-Glaze |
$24.00 |
with Tzatziki, Roasted Garlic Mashed Potatoes, Baby Bok Choy, and Spinach Mojo |
$22.00 |
Lightly Pepper-Crusted Grilled 12 oz. Rib Eye served with Creamed Spinach, Roasted Garlic Mashed Potatoes and Vidalia Onion and Fig Jams |
$24.00 |
with Asparagus Tips, Black Mission Figs, Sage, and Sherry Cream Sauce |
$22.00 |
Fresh Pei Mussels, Shrimp, Little Neck Clams, and Lobster with Garlic, Lavender, Tomato and White Wine |
$26.00 |
Served over Lobster Risotto with Hearts of Palm and Corn Stew topped with Crispy Spinach |
$23.00 |
10 oz. Filet Mignon, Potatoes with Cabrales Cheese Gratinee, and Grilled Balsamic Asparagus |
$30.00 |
Cherry Tomatoes, White Beans, and Spinach over an Herb and Chardonnay Risotto |
$21.00 |
Served over Lemon Zest-Infused Sautéed Spinach and Chipotle Beurre Blanc with Roasted Corn and Black Bean Salsa |
$25.00 |
Served over Seaweed and Udon Noodle Salad with a Blood Orange and Ginger Glaze |
$23.00 |
with Hot Italian Sausage and Broccoli Rabe in a White Wine Sauce |
$18.00 |
| TOP | |
Sides |
|
| $5.00 | |
| $6.00 | |
| $5.00 | |
| TOP | |
Lighter Fare |
|
with aged Stilton Cheese and Dijon Mayonnaise on a Toasted Onion Roll |
$12.00 |
with Capers, Dijon Mustard, Fresh Herbs and Panko Crumbs served on a Toasted Onion Roll |
$12.00 |
with Herbed Goat Cheese and Watercress Pesto on Focaccia Bread |
$9.00 |
| The above three dishes are served with your choice of Whitfield’s fries or field greens. | |
Sesame-crusted, thin-sliced premium Tuna served with Pickled Cucumber Salad over Watercress and drizzled with Sesame Oil |
$12.00 |
Sliced Grilled Flank Steak with Roasted Vegetables and Balsamic Vinaigrette |
$14.00 |
with Golden Raisins, Almonds, Mango and Avocado |
$12.00 |
Served with your choice of traditional Marinara Sauce and Parmigian Cheese or Pesto Cream Sauce |
$12.00 |
| Add Grilled Chicken | $5.00 |
| Add Grilled Shrimp | $6.00 |
| TOP | |
| An 18% gratuity will be added to checks of parties of 8 or more. | |
| Thoroughly cooking meats, seafood and eggs reduces the risk of food borne illness. | |