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Menu
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Let's Begin
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Crispy Calamari
with salsa vinaigrette and roasted corn relish
8.50 -
Chilled Shrimp Cocktail
with toasted anisette dusted lemon
11.00 -
Queso Fundido
with chihuahua cheese, melted, and served with roasted poblanos, grilled tomatoes, and flour tortillas 12.00 add chorizo spiced shrimp
9.00 -
Wild Mushroom Cakes
over avocado pesto and roasted red pepper coulis
8.50 -
Roasted Garlic
with cambozola cheese, grilled tomatoes and flatbread
10.00 -
Sauteed Black Mussels
with fresh herbs, tomatoes, and pepper flakes in a white wine garlic broth.
10.00 -
Louisiana Crab Cakes
with grilled zucchini - three onion salad and creole tabasco beurre blanc
15.00 -
Bowl Of French Onion Soup
with melted jarlsberg cheese crouton
Bowl : 9.00 Cup : 6.00 -
Bowl Of Crab Gazpacho
with crushed croutons and cilantro crema
12.00 9.00 -
Heart Of Romaine Salad
with stilton blue cheese dressing, candy spiced walnuts and fresh tomatoes
8.50 -
Bbq Glazed Salmon
over mixed greens tossed with apples, gorgonzola, pine nuts, julienne tomatoes and roasted fennel balsamic vinaigrette
14.00 -
Field Green Salad
in grilled tomato vinaigrette with goat cheese, scallions, toasted pine nuts and kalamata olive dust
8.00 -
Caesar Salad
with tomato rosemary confit crouton
8.00 -
Baby Spinach Salad
with dried cranberry vinaigrette, roasted pecans, crispy shiitakes and port salut croutons
Meal Size : 9.00 Half-size : 7.00 -
Mahogany Roasted Duck
over basis whipped potatoes with port cherry demi sauce and sauteed spinach
22.00 -
Sassafras Teriyaki Glazed Beef Sirloin
with coriander rubbed sweet potato medallion, wild mushroom-asparagus sautee, and brown sugar pan sauce
25.00 -
Pepita Crusted Ruby Trout
cilantro avocado salsa, charred tomatoes, sweet cream mashed potatoes
20.00 -
Grilled Double Pork Loin Chop
marsala reduction, sage and white bean puree, prosciutto asparagus
20.00 -
Roasted Breast Of Chicken
over white wine tomato hunter sauce, grilled polenta, and ratatouille
19.00 -
Grilled New York Steak
over delmonico potatoes - with caramelized onions, rosemary balsamic tomatoes, and madeira demi
29.00 -
Chile Seared Diver Scallops
pancetta crisps, sambal mashers, three citrus roasted red pepper buerre blanc
21.00 -
Yellow Curry Grilled Vegetables
in green chile basmati rice with dried apricots, golden raisins and toasted almonds
18.00 -
Seared Lamb Tenderloin
with brown butter demi reduced lentils, ratatouille, roasted garlic aoili and chiffonade mint
19.00 -
Potato Basil Crusted Salmon
over a citrus butter sauce with tomato ginger chutney and sauteed asparagus
22.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
Map
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