First Course
Beef Skewers-$6
Skewers of marinated beef, char-grilled with a cilantro chimichurri and fried yucca.
Baked Brie-$6
Creamy brie cheese, baked within puff pastry with candied walnuts and a balsamic reduction.
Crab-cake Mornay-$6
Pan fried crab-cake over a rich Mornay sauce with fresh arugula greens.
Second Course
Tabouleh Salad-$5
Mediterranean salad of wheat bulger, tomato, mint and lemon over arugula greens with crisp flat bread.
Chicken Stew-$5
Pulled roast chicken, collard greens, and mushroom in a herb broth.
Tuscan Salad-$6
Baby greens tossed in champagne vinaigrette with a capicolla ham and mozzarella crouton. Served with a sun-dried tomato relish.
Main Course
Fried Tilapia-$19
Pan fried tilapia with grilled asparagus and a pineapple, avocado salsa. Served with herb roasted Yukon potatoes.
“Bulls and Bones”-$23
A petite filet medallion, char-grilled with an Asian bbq baby-back pork rib. Served with sautéed green beans and roasted Yukon potatoes.
Proscuitto Wrapped Chicken-$20
Roast chicken breast, wrapped in proscuitto de Parma with gorgonzola cream and a nest of fried green onion. Served with sautéed green beans and roast Yukon potatoes.
Poblano Pork Chop-$20
Char-grilled poblano pepper marinated pork chops over savory risotto cakes with blueberry compote, and crisp tortilla strips. Served with sautéed green beans.
Fettuccini Alfredo-$18
Sautéed mushrooms, red peppers and garlic tossed in our creamy four cheese Alfredo sauce with tempura fried broccoli and asiago cheese crisps. Served with garlic aioli baguette slices.
Dessert
Raspberry Pot de Creme -$5
Raspberry pureed pot de crème served in a brandy glass with shaved dark chocolate and whipped cream.
Carrot Cake -$6
Pineapple and walnuts in our house-made cake with decadent cream cheese frosting.
S’mores Cheesecake-$6
Creamy cheesecake with graham crackers, marshmallows, and a dark chocolate ganache topping.
