Tapas
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| seafood |
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| Three cakes with three sauces. Spicy roasted red pepper aioli, chipotle aioli, and dijon mustard remoulade |
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| Grilled salmon covered in a mojo sauce and served on a bed of sauteed spinach and garlic |
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| Our Sashimi-grade ahi tuna is rolled with fresh vegetables, mint and basil and served with an Asian dipping sauce |
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| Grilled mushroom stuffed with crab meat, spinach, tomato and onion, and broiled with parmesan cheese |
| Crab-Encrusted Mahi Mahi |
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$14 |
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| Mahi Mahi marinated in a mango vinaigrette, coated with Panko and crab meat, baked to perfection, and served on grilled pineapple with a mango avocado salsa |
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| Diced sashimi grade tuna layered with fresh mango, cilantro, roasted peppers and red onion tossed with white truffle oil served with smoked red pepper oil |
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| small bites |
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| Dates stuffed with almonds, wrapped in applewood smoked bacon, drizzled with balsamic and served with honey |
| Manchego Cheese Crostini |
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$8.50 |
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| Manchego cheese toasted on ciabatta bread served with honey marinated figs |
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| Four criminis stuffed with sharp white cheddar, applewood smoked bacon and garlic breadcrumbs sauteed with spinach |
| Classic Tomato Bruschetta |
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$8.50 |
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| Our traditional bruschetta is made with fresh tomatoes and garlic, topped with parmesan cheese and served with crostinis |
| A Perfectly Seared Scallop |
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$8 |
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| A super premium jumbo scallop with lemon risotto and a citrus pesto |
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| vegetables and cheese |
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| A variety of cheeses served with honey, seasonal fruit, nuts and crostinis |
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| Goat cheese is wrapped in puff pastry and served with caramelized onion, honey and crostinis |
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| With candied walnuts in a lemon walnut vinaigrette |
| Marinated Artichoke Hearts |
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$6 |
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| Sauteed in white wine, broiled with a parmesan crust, served with crostinis |
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| Spring greens, candied almonds, celery, red onion, red delicious apple and bleu cheese lightly tossed in a raspberry walnut vinaigrette |
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| Spinach, roasted peppers, kalamata olives, artichoke hearts and feta in a red wine vinaigrette |
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| With fresh vegetables and pita toasts for dipping |
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| Heirloom tomatoes, fresh mozzarella, seasonal berries with a mixed green salad tossed in a spicy apricot honey vinaigrette |
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| meat |
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| With three crusts - Hickory Char Crust, Cracked Black Pepper and Cajun. Served on potato risotto |
| Mediterranean Chicken |
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$10 |
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| Grilled chicken breast coated in basil pesto with tomato, roasted bell pepper, onion and feta over spinach |
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| Jumbo shells are stuffed with sausage, spinach and ricotta, served over julienned vegetables and topped with a housemade vodka sauce |
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| Pulled chicken in mole rojo topped with Queso Ranchero cheese and served on black bean cakes and tortilla chips |
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| 6 oz. flat iron steak with bleu cheese, sauteed mushrooms and caramelized onion over spinach |
| Grilled Pork Tenderloin |
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$12 |
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| Grilled pork tenderloin medallions with gnocchi, mushrooms and a red wine sauce |
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| Shrimp, andouille sausage and chicken with rice, onion, celery, red pepper, tomatoes and spices |
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| Duck breast is grilled just the way you like and served with brown Basmati rice, fennel and a red wine sauce |
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| Sauteed carrots, parsnips and zucchini over wasabi mashed potatoes and roasted butternut squash. Add Flat Iron Steak ($5) |
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| flatbread pizzas |
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| Chicken, Spinach & Artichoke |
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$11 |
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| Grilled chicken, spinach, artichoke hearts, garlic, sun-dried tomato pesto and red onions with parmesan |
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| Basil pesto, fresh mozzarella, tomato, red onion, roasted pepper and chicken |
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| Shiitake, crimini, oyster and button mushrooms, herbed boursin and caramelized onion |
| Chipotle Turkey & Blueberry |
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$11 |
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| Smoked turkey breast in a chipotle aioli with corn, green onions and blueberries topped with pepper jack cheese |
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| Blackened pork, corn, black beans, pineapple, Cotija cheese and a chorizo tomato sauce |
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