Chefs Suggestions

Dinner

5/3/26

Tomato and Fennel Bisque,

Basil and Feta Coulis 8.75

Moroccan Peanut Sop, Harissa Spices 8.75

Big Bowl Steamed Mussels

Lemon, Garlic and Basil 19.50

3 Mini Snapper Ceviche Tacos

Black Bean and Pineapple Salsa 12.75

Fresh and Smoked Salmon Pate

Garlic Herb Crostini 14.50 

Caribbean Spiced Steak Taco

Flour Tortillas, Onions, Peppers and Mozzarella 14.75 

Eggplant Rollatini

Ricotta and Basil Stuffing 9.75

Prosciutto de Parma

Apples, Arugula, Frisse Shaved Reggiano 14.50

Roasted Beets and Grilled Asparagus, Onions, Cilantro and Lime,

Roasted Walnuts, Goats Cheese 14.50

Main Courses  

Branzino Florentine

Spinach, Mashed Potatoes and Lemon Butter Sauce 38.50

Chilled Salmon Island, Furikake 

Sushi Rice, Avocado Coulis, Mango and Seaweed Salad 35.50

Steamed Mussels and Rock Shrimp

Linguini, Broccoli Rabe, Tomatoes and Garlic 29.50

Pan-Fried Soft-Shell Crab

Watercress Frisée, Endive, Berries and Spicy Pepper Remoulade 32.50

Grilled Pork Loin, Maple Brine

Potato Croquette 26.50

Petite Sirloin Steak and Shrimp

Mashed Potatoes and Herb, Lemon and Garlic Sauce 35.50

Lamb and Beef Shepherd’s Pie

Peas, Onions, Carrots and Zucchini 26.50

Vegetable Fried Rice

Peas, Broccoli, Napa cabbage, Onions, Peppers, Carrots and Mushrooms 19.50

Penne, Bolognese, Ricotta and Mozzarella 22.50 

Sweet Sausage Pizza: Roasted Peppers, Mushrooms, Mozzarella and Tomato Sauce 22.50

Hawaiian Pizza: Ham, Pineapple, Mozzarella and Tomato sauce 22.50