Halyards

tossed with sesame soy vinaigrette, scallions and avocado over spicy chili aioli with tobiko.

buttermilk marinated then fried with thin slices of jalapeno. dip it in our citrus, asian aioli.

with curry cream, wild rice and granny smith apple.

with chili soy dipping sauce and pickled ginger.

tossed with basil cream and sundried tomato pesto.

over local arugula with a tart cranberry chutney.

with chunky guacamole and chipotle vinaigrette.

shot of dry sack sherry.

with pistachios, raisins, garlic chips and a creamy goat cheese balsamic dressing.

parmigiano-reggiano, basil, prosciutto and sundried tomatoes with caesar dressing.

tossed with baby greens, gorgonzola, candied walnuts, granny smith apple and raspberry vinaigrette.

on crispy fried eggplant with a tomato vodka vinaigrette and basil.

tossed with p. e. i. mussels, maine lobster and wild georgia shrimp in a spicy tomato sauce with olives and lemon thyme.

over aged gouda risotto, grilled asparagus and sweet pea butter laced with an orange reduction and basil.

on grilled sweet potato over boiled peanut succotash with andouille sausage.

sliced over chive mashed potatoes, sauteed snow peas, enoki mushrooms and a plum wine reduction.

with a wild mushroom twice baked potato, sauteed spinach and onions and a smoked chicken gravy.

over new potato-apple hash with haricots verts and a three-peppercorn bordelaise.

with grain mustard spaetzle, portabella mushrooms, roasted butternut squash coulis and zinfandel bordelaise.

over sweet potato fries with sauteed shiitake mushrooms, scallions and soy-lime butter.