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Soup du Jour - 5.50
Tapas del Mundo (Changes Nightly) - 12.00
Spanish Style Appetizer Platter on the Whim of Chef Colin
Crostini with Eggplant Capunatina - 7.00
Topped with Shaved Ricotta Salatta
Baby Organic Greens - 6.00
With Citrus Vinaigrette, Toasted Sunflower Seeds and Alfalfa Sprouts
Chopped Hearts Of Romaine - 6.50
With Creamy Caesar Dressing and Homemade Garlic Croutons
Baby Spinach Salad - 10.00
With Truffled Eggs and Caramelised Onions, Tossed in a
Dijon Herb Vinaigrette, Topped with Crispy Pancetto
Oven Roasted Leeks - 8.00
With Anjoui Pears and Spicy Rouqefort Dressing
Warm Duck Confite - 9.00
With Candied Balsamic Beets and Baby Arugula
Hand Chopped Ahi Tuna Tartare - 12.00
With Assorted Condiments, Homemade Roasted Chili Oil
and Crispy Wontons
Crispy Crawfish Risotto Ckes - 8.00
With Mango Chipotle Salsa
Quick Fried Chipotle Shrimp - 11.00
With Roasted Corn and Potato Hash,
With a Small Micro Green Salad
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Rosemary Scented Pork Tenderloin - 19.00
With Potato Chive Cake, Sautéed Apples and Cabbage
in an Apple Cider Sauce
Slow Cooked Lamb Osso Bucco - 21.00
With Roasted Fennel, Caramelized Onions,
Balsamic Sauce and Garlic Mashed Potatoes
Breaded Chicken Paillard - 18.00
With Lemon, Capers, Arugula and Roasted Tomato (Mary's Favorite)
Oven Roasted Atlantic Salmon
& Portebello Mushroom - 22.00
With Spinach Mashed Potatoes and Sun Dried Tomato Sauce
Pesto Crusted Northern Halibut - 22.00
With Basil Mashed Potatoes, Spicy Olive Tapenade and CrispyFennel
Sesame Nori Wrapped Blue Fin Tuna - 20.00
With Napa Cabbage, Wasabi Mashed Potatoes and
Mirin Ginger Buerre Blanc Sauce
Pepper Cognac Filet Mignon - 25.00
(Over One Half Pound Corn-Fed Prime American Beef)
With Roasted Garlic Mashed Potatoes
Oven Roasted Vegetable Platter - 15.00
With Seasonal Vegetables
(Chef Colin enjoys creating new veggie combinations)
Chicken Breast
Stuffed with Spinach & Goat Cheese - 18.00
On a Bed of Eggplant Caponatta and Roasted Red Potatoes
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