Appetizers

Greek Kefalograviera cheese, oven roasted, bathed in olive oil and fresh squeezed lemon. Served in a sizzling cast iron skillet with our country bread

Bronzed scallops served atop a bed of white pepper vanilla sweet potato mash dressed with wasabi aioli

Creamy smoked mahi fish spread made with carrots, celery, green onions and red peppers. Served with crispy tortilla and a honey sriracha drizzle

Deep sauteed cauliflower tossed in house buffalo and served with blue cheese dressing

Pan seared chicken and lemongrass pot stickers served with a tangy Korean BBQ sauce

Pan seared, with curry mustard aoli on a bed of berry chutney

Served in a saffron bechamel

Herb crusted seared medalions of ribeye, New York strip, and lamb, in a demi broth with potatoes and vegetables. Served with creme fraiche and blueberry jam.  Add a salad for $2

Creamy spinach artichoke dip with fresh garlic and parmesan cheese served with crispy tortilla chips

Heirloom tomatoes, fresh mozzarella and a pesto vinaigrette, with a balsamic glaze, finished with a chili oil.