Chef’s Table Menu
First Course
Chicken Wonton-$5
Shredded chicken, cucumber relish, and cabbage in a crisp egg roll served with roast corn puree, harissa aioli and micro-greens.
Tempura Vegetables-$5
Broccoli, asparagus, cherry tomatoes and button mushrooms in light tempura batter with Thai chili dipping sauce.
Stuffed Shrimp-$5
Jumbo grilled shrimp stuffed with fresh salmon, boiled egg, and dill with a lemon butter sauce.
Second Course
Spring Baby Greens-$5
Strawberry, feta, walnut and orange zest on baby greens with strawberry vinaigrette.
Sweet Pea Soup-$5
Rich pea soup served with mint crème fraiche.
Fish Taco Salad-$6
Seared Tilapia in fried flatbread shell with red onion, cabbage, and mango slaw garnished with diced avocado and slivered almonds.
Main Course
Atlantic Salmon-$20
Fresh pan seared Salmon fillet, harissa aioli, and sweet corn and pea salad, served with green onion whipped Yukon potatoes.
Sirloin Steak-$19
Tender grilled Sirloin, slow cooked button mushrooms, and fried sweet potato garnish, served with green onion whipped Yukon potatoes.
Jalapeno Chicken-$18
Two dried jalapeno breaded chicken breasts, poblano puree, tropical pico de gallo, and jalapeno sour cream, served with green onion whipped Yukon potatoes and sautéed zucchini and squash.
Soft Shell . . . → Read More: April 8th, 2011
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