DINNER STARTERS
Coconut Crusted Shrimp 12
A Chef’s Table Classic with Orange Horseradish Dipping Sauce
Herbed Chicken Ravioli 9
Vine Ripened Tomato, Kalamata Olive, Fresh Basil & Olive Oil Broth
Baked French Onion Soup au Gratin 8
Bistro Style with Caramelized French Gruyere Cheese
Endive, Apple & Candied Walnut Salad 9
With Gorgonzola Panna Cotta, Dried Blueberries & Wild Chives
Baby Romaine “Wedge” 9
Tender Hearts of Romaine topped with Chunky Gorgonzola Dressing,
Baby Grape Tomatoes, Crisp Pecan Smoked Bacon & Shaved Red Onion
Asian Crusted Spiced Tuna 11
Served Rare With Ponzu-Sesame Marinated Tomatoes, Sriracha Aioli & Crispy Fried Leeks
Herbed Utah Goat Cheese Strudel 10
Topped with Organic Arugula Salad, Roasted Red Pepper Dressing
& Shaved Serrano’s in a Sherry Vinegar Dressing
Jumbo Lump Crab Cakes 13
Pan Seared Fresh Crab “Cakes” with Cajun Tartar Sauce & marinated Cucumbers
Beef Carpaccio with Baby Caesar Salad 11
Shaved Filet Mignon “Crudo” topped with Caesar Dressed Hearts of Romaine,
Crisp Asiago Croutons, Grilled Artichoke Hearts & Aged Balsamic Reduction
Roast Smoked Paprika Scented Diver Scallops 11
With Basil Corn Risotto & Roast Shiitake Mushrooms
Fresh Mozzarella & Vine Ripened Tomatoes 11
Vine Ripened Tomatoes, Creamy Mozzarella Fresh Pesto Dressing
Garden Greens, Toasted Pine Nuts & Crispy Croutons
Jumbo Shrimp Cocktail 12
Slow Poached “Prawns”, House Cocktail Sauce, Fried Capers & Fresh Lemon
