• Farmer soup
  Summer squash blossoms, corn, poblano chilli’s and cheese. Baked with a light puff pastry shell.
  
  
• Chipotle Mussels
  Roasted garlic, chipotle, roasted red peppers and white wine.
  
  
• Deep Fried Calamari
  Traditional prepared and served with our sweet aioli dipping sauce.
  
  
• Crab cake
  Served with a citrus dressing and Lemon confit.
  
  
• Spicy Garlic Shrimp
  Tiger shrimp dusted with Cajun spices, baked in olive oil and garlic butter. With herbed tomato conasse and focaccia points.
  
  
• Wild Mushroom Crostini
  Shitaki and wild mushrooms, truffle oil and asiago. Served on a garlic rubbed toasted Crostini.
  
  
• Mexican Combo
  Baked Tortilla Chips with Guacamole, Quesadillas and Fresh Cut Salsa.

• Caprese
  Fresh Cut Tomatoes, mozzarella cheese with fresh basil and drizzled with extra virgin olive oil.
  
  
• Camembert
  Fried camembert with sweet grilled apple and fresh cut mixed greens with a raspberry puree dressing.
  
  
• Tiger Shrimp and Mango
  Fired grilled tiger shrimp with olive oil and garlic tossed with fresh cut mixed greens with red peppers, mango, cucumber, carrots and scallions tossed with a tropical fruit and sesame dressing.
  
  

• Seafood Crepe
  Stuffed with tiger shrimp, wild mushroom and sautéed spinach served with a light tomato basil cream sauce..
  
  
• Fettuccini Puttanesca
  Jumbo tiger shrimp, scallops, mussels and wild mushroom. Tossed with fresh basil, garlic tomato sauce.
  
  
• Baked Lasagna
  Lamb with wild mushrooms with goat and mozzarella cheese with a tomato basil sauce.

Principal Dishes

• Red Snapper filet with fresh cut green beans, lobster and hazelnut salad with a caviar and champagne sauce.
  
  
• Deep fried Jumbo Shrimp
  Coated with crushed roasted pecans and coconut over a light Orange puree and beet sauce
  
  
• Shrimp & Scallop Brochette
  Fire grilled Tiger Shrimp and Scallops brushed with garlic and olive oil. Served with potato puree and steamed vegetables.
  
  
• Rib Eye Steak
  10oz grilled rib eye steak and served with fresh grilled asparagus and oven roasted herbed potatoes.
  
  
• Filet Mignon
  8oz Filet mignon grilled with sautéed button mushrooms and served with a mild red chilli sauce with potato puree and Steamed Vegetables.
  
  
• Rack of Lamb
  Grilled and served with a polenta and Arugula with a red wine reduction sauce. Accompanied with oven roasted herbed potatoes.
  
  
• Baked Duck
  Oven baked duck leg with fine herbs and grilled tender duck breast. Drizzled with sautéed pears and blueberry sauce Served with oven roasted herbed potatoe.