Chef James Claudio
S t a r t e r s
Ripe Tomato
Stuffed with eggplant and mozzarella with creamy pesto
7.00
Crispy Shrimp Crabcake
with spicy butter sauce
10.00
Steamed Mussels
served with coconut curry wine sauce
10.00
Grilled Shrimp
With asian pesto and wilted spinach
8.00
Seared Scallops
With Cilantro Gremolata
9.00
Asian Spiced Baby Back Pork Ribs
8.50
Mezze Plate
hommos, tzatziki, olives, sun dried tomatoes, feta, boquerones & pesto pita
10.00
S a l a d s
Baby Spinach Salad with Applewood bacon, crispy
onions and buttermilk blue cheese viniagrette
8.00
House Salad
Mixed baby greens with creamy basil dressing
7.00
Grilled Teriyaki Chicken Salad
Bibb Lettuce and candied Pecans
8.00
Grilled Shrimp Salad
With zucchini and Basil and a lemon Dijon Viniagrette
9.50