Escabar Restaurant

served with olive and caper citrus relish

shallots, garlic, fresh herbs and diced tomtoes

crab and roasted tomato quesadilla with tomato salsa

brie and apricot chutney

prepared daily

with crisp romaine lettuce, shaved parmesan cheese, grape tomatoes, creamy caesar dressing and imported anchovies

marinated anchovies, frisee, roasted tomatoes, dressed with a simple vinaigrette served on french bread

caramelized onions oven roasted roma tomatoes, havarti cheese served on challah roll

with grilled eggplant, roasted red and yellow peppers fresh herbs gruyere cheese served on french bread

tossed with poquillo pepper cream and poached tiger shrimp

mushroom adobo, french beans, asparagus, roasted red peppers vinaigrette

with baby carrots, baby bok choy, with roasted shallot soy vinaigrette

black rice zucchini, tomatoes and yellow squash with chive and lemon emulsion

with zucchini, eggplant, holland peppers and goat cheese dressed with caper berries and lemon mosto olive oil

black-eyed peas with lemon infused extra virgin olive oil

seared maine sea scallops, grape tomatoes, toasted almond dried apricots dressed with vanilla bean vinaigrette

seared tiger shrimp, creamy caesar dressing, charred red pepper coulis and shaved asiago cheese.

baby field greens and scallion aioli

lightly sauteed escargots, ragout of fennel, pine nuts, basil finished with oven dried wild mushrooms and chive-lemon emulsion

with chesapeake bay oysters

with green onions, roasted tomatoes, creamed havarti cheese with cold smoked tomato salsa.

caramelized fennel, asparagus, grape tomatoes, rappini and ivory lentils

wilted spinach, baby carrots, saffron plantation rice, and lemon caper butter

peppered butternut squash risotto, yellow wax beans, baby carrots and grape tomatoes with port wine veal reduction

spinach, oyster mushrooms, roasted yellow squash, grape tomatoes and mussel saffron broth

baby boy choy, shiitake mushrooms, leeks, tomatoes, snow peas

roasted red potatoes, sauteed asparagus, rappini, carrots tomatoes and roasted garlic veal reduction

wilted field greens, spinach, yellow wax beans grape tomatoes, caramelized onions over roasted garlic chestnut puree

pan seared bok choy, carrots, orange zest, baked turnip and white potato gratin and chive oil

n/v venito, italy

2004 mosel-saar-ruwer, germany

2002 italy

2004 venezia, italy

2004 monterey, california

2004 loire valley, france

2004, south africa

2004, sancerre, loire valley, france

2003 loire valley, france

2004 adelaide hills, australia

2004 marlborough, new zealand

2004 rioja alavesa, spain

2003 serve-ct-main, loire

2004 spain

2004 Austria

2003 napa, california

2004 eastern shore of virginia

2004 eastern shore of virginia

2004 edna valley, california

2004 cameros napa, california

n/v loire, france

n/v epernay, champagne, france

n/v epernay, champagne, france

n/v reims, champagne, france

2005 casablanca valley, chile

2003 Australia

2003 Columbia valley, washington

2003 monticello, virginia

2003 coteaux du languedoe, france

2004 priurat, spain

2002 venito, italy

2003 napa, california

2003 transylvania, romaina

2003 oregon

2004 marlborough, new zealand

2003 rhone valley, france

2004 castle gicon, rhone, france

2003 north coast Sonoma, california

2002 eastern shore of virginia

2001 ribere del duero, spain

2002 napa california

2001 sonoma & napa california

2000 st. emilion, bordeaux, france

2002 venito, italy

1996 rhone, france