Jeffrey's Restaurant by Claudio

Seaweed salad, avocado, pickled ginger, wasabi, and amari lime sauce.

Cajun dusted jumbo lump crab cakes and remoulade sauce over baby greens.

Orange chipotle aioli with sweet and sour cucumber relish.

Seared Jumbo Diver Scallops, coconut saffron broth and pistachio dusting.

Cured meats, olives, pickled vegetables, ground mustard, onion jam grilled flat breads and assorted sauces.

Cilantro coconut broth, toasted peanuts, sliced jalapenos and grilled flat bread.

Melted gorgonzola and truffle drizzle.

Hummus, falafel, Israeli salad, pita and cucumber yogurt.

Grilled Flat Breads, chef's choice of cheeses, assorted marinated olives, dried fruits and nuts.

Grilled prosciutto wrapped shrimp over creamy herb polenta with fig balsamic drizzle.

Grilled then braised sweet and spicy BBQ short ribs with crispy organic polenta cakes.

Confit pork belly braised greens and white bean cassoulet.

Grilled Skirt Steak skewered with onion frizzes chimichurri sauce.

Bowl.

Bowl.

Bowl.

Multi-color tomatoes, fresh mozzarella and balsamic glaze and micro basil.

Grilled chicken, pork belly, avocado, hard-boiled egg, cherry tomatoes, Gorgonzola and field greens with balsamic vinaigrette.

Romaine Hearts drizzled with Caesar dressing, herb croutons and Parmesan crisp.

Tossed in roasted shallot and mint dressing with toasted almonds.

Red & green Lentil salad served with red & golden goat cheese stuffed beets, micro greens, lemon herb infused EVO.

Tomatoes, olives, cucumbers, red peppers and goat cheese or fennel dressing with mixed field greens.

Braised veal shank, pea and saffron risotto and chef"s choice of vegetables.

Chef"s choice of vegetables, pork belly, turnip and potato mash topped with maple apple jam.

Tri color truffle potatoes hash, grilled asparagus and roasted sweet corn puree.

Black mint tea infused quinoa, truffle asparagus, chef"s choice of vegetables and Romesco sauce.

Chef"s choice of vegetables, garlic mashed potatoes, blood orange and thyme sauce.

Cherry and port wine glaze, over black mint tea infused quinoa and chef's choice of vegetables.

Chef's choice of vegetables, broccoli rabe, roasted spaghetti squash, cerignola olive and lemon slaw.

Chef"s choice of vegetables, turnips and potato mash with truffle butter.

Black & white sesame encrusted tuna with multicolor lentil salad and stated Asian vegetables.

With wild mushroom risotto, broccoli rabe and grilled vegetable tomato ragu.

Slow braised short rib ragu tossed with fresh Paccheri pasta and grated Parmesan and truffle drizzle.

Grilled & sliced Lamb and Pork sausage with broccoli rabe, white beans, olives, roasted tomato and vegetable broth.

Fresh linguine with shrimp, scallops, mussels, salmon, bass in red or white broth.

Stuffed with wild mushroom over sauteed spinach and Gorgonzola cream sauce.

Grilled corn, asparagus and pink vodka sauce with truffle drizzle.

Bowl.

Bowl.

Bowl.

Multi-color carrot ribbons, tomatoes, cucumbers, pomegranate seeds, candied walnuts, goat cheese and citrus

Multi-color tomatoes, fresh mozzarella, balsamic glaze and micro basil.

Grilled chicken, pork belly, avocado, hard-boiled egg, cherry tomatoes, Gorgonzola and field greens with balsamic vinaigrette.

Red & green Lentil salad served with red & golden goat cheese stuffed beets, micro greens and lemon herb infused EVO.

Tossed in roasted shallot and mint dressing with toasted almonds.

Romaine Hearts drizzled with Caesar dressing, herb croutons and Parmesan crisp.

Tomatoes, olives, cucumbers, red peppers and goat cheese or fennel dressing with mixed field greens.

Served with orzo salad or house mixed field greens with cucumber, tomato, carrots and dill, tossed with red wine vinaigrette or bleu cheese dressing. Please call restaurant for daily quiche selection.

Multi-color tomatoes, baby arugula and organic bacon piled high.

Pickled red onions, tomato, avocado and citrus chipotle aioli.

Sauteed onions, mushrooms, peppers, melted provolone and horseradish cream sauce.

Lemon herb marinated grilled chicken breast with pickled red onions, avocado, multi-color tomato and baby arugula.

Caramelized onion, sauerkraut, melted Swiss cheese and thousand island dressing.

Loaded up with grilled veggies, avocado, tomatoes, pickled red onions, herb goat cheese spread and baby arugula.

Seaweed salad, avocado, pickled ginger, wasabi and Tamari lime sauce.

Cajun dusted Jumbo lump crab cakes and remoulade sauce over baby greens.

Orange chipotle aioli with sweet and sour cucumber relish.

Seared Jumbo Diver Scallops, coconut saffron broth and pistachio dusting.

Cured meats, olives, pickled vegetables, ground mustard, onion jam grilled flat breads and assorted sauces.

Cilantro coconut broth, toasted peanuts, sliced jalapenos and grilled flat bread.

Melted Gorgonzola and truffle drizzle.

Hummus, falafel, Israeli salad, pita and cucumber yogurt.

Grilled Flat Breads, chef?s choice of cheeses, assorted marinated olives, dried fruits and nuts.

Grilled prosciutto wrapped shrimp over creamy herb polenta with fig balsamic drizzle.

Grilled then braised sweet and spicy BBQ short ribs with crispy organic polenta cakes.

Confit pork belly braised greens and white bean cassoulet.

Grilled Skirt Steak skewered with onion frizzes chimichurri sauce.

Slow braised short rib ragu tossed with fresh Paccheri pasta and grated Parmesan and truffle drizzle.

Grilled & sliced Lamb and Pork sausage with broccoli rabe, white beans, olives, roasted tomato and vegetable broth.

Fresh linguine with shrimp, scallops, mussels, salmon and bass in red or white broth.

Stuffed with wild mushroom over sauteed spinach and Gorgonzola cream sauce.

Grilled corn, asparagus and pink vodka sauce with truffle drizzle.

Chef?s choice of vegetables, garlic mashed potatoes, blood orange and thyme sauce.

With wild mushroom risotto, broccoli rabe and grilled vegetable tomato ragu.

Chef?s choice of vegetables, turnips and potato mash and truffle butter.

Chef?s choice of vegetables, pork belly, turnip and potato mash topped with maple apple jam.

With cappuccino gelato.

With pumpkin white chocolate cream cheese and mascarpone cheese topped with poached pear and cherries.

With pear and dried cherries.

With vanilla ice cream.

With vanilla ice cream.

Filled with pumpkin seasonal ice cream.