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seasonally inspired creations
3 colossal grilled shrimp, garbonzo bean salsa fresca tomato oil & sea salt.
fried capers, lemon, parmesan, baby arugula foam
yuzu soy reduction, crunchy radish slaw
cheese filled tortellini, shallots, proscutto & a pinch of nutmeg in one egg cream
apple cranberry compote, apple cider gastrique
trio of dipping sauces
black bean, tomato, cilantro & avacodo, chipolte aioli or chipolte pickled ginger sweet and spicy glazed
pan seared medallions over artichoke and basil scented israeli couscous.
filled with fresh mozzarella, roasted red pepper, balsamic drizzle.
lobster, shrimp octopus, calamari, mussles, lemon vinaigrette
roasted red peppers, berkshire blue cheese, portabella mushrooms, romaine lettuce, hard boiled egg, avacado
goat cheese, sun dried cranberries, spiced pecan and sliced pink lady apples, apple cider vinaigrette
romain leaves, anchovy dressing, shaved grana padano smoked paprika-garlic croutons
baby lettuce, radishes, cucumbers, carrots, grape, tomatoes, balsamic vinaigrette
hand rolled butternut squash, genocchi brussels sprouts nd red onion melange' pomegranate reduction
grilled julienne chicken, shrimp, chorizo sausage, roased red peppers and arugula in a cajun cream tossed with penne pasta
roasted root vegetables, roasted shallot madeira jus
lobster, shrimp, scallop, saffron-tomato-basil-cream
calamari, shrimp and mussles in a spicy anchovy infused olive oil capers, calamata olives, basil tomato sause tossed with house made squid ink spaghetti
bacon, shallots, sweet peas and crushed red pepper vodka tomato cream
sun-dried tomato, ginger and garlic roasted butternut squash risotto, browned sage butter.
rock shrimp, potato-thyme-bacon-hash, roasted pepper cream
gorgonzola-truffle butter, arugula mashed, haricot verts
balsamic glaze, garlicky greens, sweet potato croquettes, apple relish
rock shrimp and pea risotto, carrot truffle reduction
roasted potatoes, artichoke hearts, roasted red peppers and crimimi mushrooms
wrapped in proscuitto filled with sage pesto, black mission fig demi
goat cheese polenta cake, sauteed bitter greens and white beans port wine reduction
quinoa and toasted hazelnut, roasted vegetable stack