Lunch Menu
Small Plates
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Crab Croquettes12.00panko crusted, lightly fried; topped with goat cheese and a basil-caper cream sauce
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Escargot 2 reviews17.00sauteed with garlic, butter and white wine; served with grilled baguette
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Beef Carpaccio 1 review14.00thin pounded raw beef tenderloin topped with whole grain mustard, horseradish, capers and parmesan cheese; served on arugula
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lump crab in a warm creamy mozzarella sauce with roasted red peppers, roasted garlic, scallions and fresh arugula on toasted baguette
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Hand-cut Idaho Fries
Soup and Salad
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Gumbo 4 reviews8.00with shrimp and sausage; served with rice
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West Indies Crab Salad13.00lump crab meat in a sherry vinaigrette with roasted red peppers and kumato tomatoes on a bed of arugula
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Baby Spinach Salad7.00with red onion, hardboiled egg, mushrooms, parmesan cheese and creamy pancetta dressing
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Chopped Roma Crunch8.00with creamy gorgonzola, crumbled Moody Blue, tomato wedges and crispy prosciutto
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Kalamata Salad7.00with olives, feta, roasted beets, sweet bell pepper, red onion and croutons tossed with arugula, spinach and romaine in a balsamic vinaigrette
Sandwiches
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House Burger13.00fresh premium ground beef, grilled and served on house-baked baguette with baby arugula, sliced tomato, cheddar cheese, caramelized onions, chef's house sauce and homemade pickles; choice of homemade frites or chef's side of the day
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Ham Sandwich 2 reviews13.00house-baked baguette with grilled smoked-pit ham, a fried egg, chef's house sauce, arugula, pepperjack cheese and roasted red peppers; served with grilled pineapple and choice of homemade frites or chef's side of the day
Pasta
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MarinaraVermicelli pasta with Chef Richard's fresh chunky tomato sauce and parmesan cheese
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linguini pasta coated in creamy mascarpone cheese with tart Myer lemon, sundried tomatoes and basil; topped with garlic bread crumbs and toasted almonds
Dinner Menu
Appetizers
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Hand-Cut Idaho Fries
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Crab Croquettes12.00Served with a goat cheese, caper and basil cream sauce
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Escargot 2 reviews17.00Sautéed with garlic, butter and white wine; served with grilled baguette
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Lump crab served warm in a creamy mozzarella sauce with roasted red peppers, roasted garlic, scallions and arugula on toasted baguette slices
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Beef Carpaccio 1 review14.00Thinly pounded raw beef tenderloin on a bed of arugula, topped with capers, horseradish, stoneground mustard, shredded parmesan and olive oil
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Shrimp & Sausage Gumbo8.00Gulf shrimp and Italian sausage in a savory roux broth with rice
Salads
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Chopped Wedge8.00Chopped wedge of Roma Crunch with creamy gorganzola, crumbled Moody Blue, fresh tomato wedges and crisp prosciutto
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Classic Spinach7.00Baby spinach, mushrooms, red onion and hard-boiled egg topped with a chilled pancetta dressing, parmesan & house croutons
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Kalamata Salad7.00Roasted beets, red bell pepper, Kalamata olives, feta cheese, red onion, tomatoes and house croutons tossed with romaine, arugula and spinach in a balsamic vinaigrette
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West Indies Crab Salad13.00Lump crab meat served chilled in a sherry vinaigrette on a bed of peppery arugula with roasted red peppers and kumato tomatoes
Entrees
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Duck Confit 2 reviews25.00Leg quarter of roasted Duck over a white bean and sausage cassoulet with san Marzano tomatoes, caramelized apples and caramelized onions
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Jumbo Shrimp Scampi23.00Gulf Shrimp sautéed with fresh tomatoes, baby spinach, roasted garlic, basil and fire-roasted artichoke hearts in white wine served over almond rice pilaf
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Filet Mignon Au Poivre38.008oz filet, flame grilled served over a reduction of San Marzano tomato, Madagascar green peppercorns and crimini mushrooms; comes with frites parmesan and fresh vegetable
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New Zealand Rack of Lamb35.00Frenched rack of lamb, flame grilled, topped with our house dijionaise ; served with roasted potato and fresh vegetable
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Grilled Mahi-Mahi & Gulf Shrimp32.00Flamed grilled Mahi topped with sautéed Gulf Shrimp in a sun dried tomato, crimini mushroom and oregano cream sauce; served on a bed of pasta
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Ribeye 8 reviews32.0014oz hand cut Black Angus, flame grilled with a side of spicy horseradish; served with roasted potatoes and fresh vegetable
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Salmon 9 reviews20.00Fresh filet, grilled and topped with a lemon caper butter; served on a bed of almond rice pilaf with fresh vegetable
Pastas
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MarinaraVermicelli pasta with Chef Richard's fresh, chunky tomato sauce; topped with Parmesan
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Puttanesca23.00Vermicelli pasta tossed with Gulf Shrimp, Kalamata olives, capers, mushrooms and tomatoes with roasted garlic, fresh oregano and Parmesan
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Linguini pasta coated in creamy mascarpone cheese with tart Myer lemon, sundried tomatoes and basil; topped with garlic bread crumbs and toasted almonds
