• Jumbo blue lump crab cake pan fried and served with a horseradish Dijon mustard sauce - 14 ea

  • Calamari seasoned and flash fried tossed with tomatoes, pepperoncini peppers, capers and green onion served with a marinara sauce - 12

  • Puff pastry wrapped and baked with duck confit, Portobello mushroom, bacon, tomato, spinach and gorgonzola cheese with brandy demi glace - 16

  • Artisan cheese selection served with grilled baguette and olive tapenade - 14

  • Portobello mushrooms, spinach and roasted tomatoes on grilled baguette with basil pesto, goat cheese and balsamic reduction - 5 ea

  • Seared fois gras on grilled baguette with melted cambozola cheese, prosciutto di Parma, cranberry-clove port wine jam, fried sage - 19 ea

  • Six jumbo shrimp in a saffron curry white wine butter sauce, finished with roasted tomatoes and fresh spinach - 16