| APPETIZERS | |
| | |
| BRONZED FRIED CALAMARI | 9 |
| Dusted with Bronzing Spices, Lightly
Flash Fried, Served with SPICY Papaya Mango Dip | |
| | |
| VERMONT GOAT CHEESE SALAD | 9 |
| Vermont Goat Cheese on Mesclun Greens
with Mandarin Slices, In-House Roasted Bell Peppers, Topped with Toasted Pine Nuts and Blackberry Vinaigrette | |
| | |
| JUMBO SHRIMP MARNIER | 9 |
| Shrimp Wrapped in Prosciutto di Parma, Thai Basil, Orange Juice, Grand Marnier, Served on
a Bed of Greens | |
| | |
| KONA BEEF SHORT RIB OVER GORGONZOLA POLENTA | 10 |
| Braised
Short Rib Rubbed in Kona Espresso, Kahlua, Cabernet Reduction, Served over May Tag-Infused Polenta | |
| | |
| BRUSCHETTA | 7 |
| Ask your food server about today's special topping. | |
| | |
| VEAL AND PORK ALBONDIGAS | 7 |
| Small Meatballs Tossed in a Fresh Tomato, Onion, Bell Pepper Marinade |
| | |
| PRINCE EDWARD ISLAND MUSSELS | 9 |
| Sauteed with Coconut Milk, Yellow Masala
Curry, Fennel, Basil and White Wine | |
| | |
| LOLLIPOP LAMB CHOPS | 11 |
| Pounded and Wood Grilled, Served with
a Port Wine Reduction, Dried Cranberries, and English Mustard over Lentils | |
| | |
| FIRE & ICE SEA SCALLOPS & TIGER
SHRIMP | 9 |
| Wood Grilled Sea Scallops & Shrimp, Perched on a
Buttermilk and Cornmeal Blini infused with Cilantro, and Served with a SPICY Chipotle Pepper Butter Reduction | |
| | |
| MAPLE LEAF FARMS SLICED DUCK BREAST | 9 |
| Slices of Wood Grilled Duck Breast Served Over Mixed Greens, Caramelized
Walnuts, Crumbled Gorgonzola with a Pomegranate Vinaigrette | |
| | |
| WILD MUSHROOM MEDLEY | 8 |
| Portobello, Button, Porcini & Shiitake Mushrooms Sauteed with Sage in Madeira Wine | |
| | |
| SAMOSA PURSES | 8 |
| Puff Pastry Filled with Sauteed Vegetables including Mushrooms, Eggplant, Zucchini, and
Caramelized Onion | |
| | |
| BOWL OF HOME-MADE SOUP | 5 |
| | |
| CAESAR SALAD | 5 |
| Romaine, Garlic & Oregano Croutons, Creamy
Caesar Dressing | |
| | |
| HOUSE
SALAD | 5 |
Mesclun Greens, Cucumber, Grape Tomatoes & Julienne Carrots
Dressings: Choice of Homemade Gorgonzola OR Balsamic Vinaigrette OR Blackberry Vinaigrette | |
| | |
| Top Your Salad with Wood Grilled Shrimp, Flank
Steak or Salmon | Add 9 |
| Top Your Salad with Wood Grilled or Bronzed Chicken | Add 7 |
| | |
| | |
| | |
| MAIN EVENT | |
| | |
| NORTH ATLANTIC SALMON | 23 |
| Pan Sauteed, Aged Modena Balsamic Blood Orange Glaze, Strawberries | |
| | |
| SEABASS PONZU | 27 |
| Chilean Seabass, encrusted in dried bonito, seaweed flakes, white & black sesame seeds, finished
With a Citrus Ponzu sauce (Soy, Rice Vinegar, Wine, Citrus), & Grilled Green Onion | |
| | |
| PORTOBELLO RAVIOLI | 19 |
| Mild Masala Curry, Coconut Milk, diced Granny Smith Apple,California Raisins | |
| | |
| MINI PORK OSSO BUCO | 21 |
| Braised, Plum Chipotle, Pinot Noir, fresh Thyme reduction. Makes you think of Home | |
| | |
| CREEKSTONE FARMS BLACK ANGUS FILET | 29 |
| AU POIVRE - Green Peppercorns, Cognac, Dijon, Demi Glace | |
| | |
| WOOD GRILLED CREEKSTONE FARMS 60 DAYS
AGED NY STEAK | 24 |
| All Natural, Wood Grilled, Served with Chef Jose
Luis’ Family Recipe CHIMICHURRI Sauce (Roasted Garlic, Parsley, Meyer Lemon, Martinique Red Pepper Flakes, EVOO) | |
| | |
| N'AWLINS JAMBALAYA | 21 |
| Shrimp, Chicken Breast, Andouille Sausage Tossed with New Orleans Spices & Dirty Rice | |
| | |
| CRISPY ROASTED MAPLE LEAF FARMS DUCK | 27 |
| Half a Pekin Duck, Creme de Cassis, Meritage Wine, Maine Blueberries, Pomegranate
Juice | |
| | |
| CHICKEN
JAKARTA | 19 |
| Chicken Breast with Fresh Vegetables in a SPICY Thai Peanut Sauce
Served over Basmati Rice | |
| | |
| VEAL & CHICKEN DUET | 20 |
| Pan Sauteed Veal Scallopine & Chicken Breast
finished with Demi-Glace, La Ina Sherry and Tarragon | |
| | |
| LINGUINE ELEMENTS | 19 |
| Tossed with Andouille Sausage, Caramelized Vidalia
Onions, Mushrooms, Demi-Glace | |
| | |
| PENNE AURORA | 21 |
| Penne Pasta Tossed with Tiger Shrimp, Chicken
Breast, Baby Spinach & Homemade Pesto Marinara | |
| | |
| | |
| COFFEE and DESSERT -Catherine makes our
homemade desserts with less processed white sugar, yet she still makes them taste delicious. With advance notice, she creates Sugar Free, Gluten Free & Fat Free Desserts. Chef Jose Luis makes his sauces from scratch & he doesn't use corn starch or flour whenever
possible. If
you have special dietary concerns, give us some advance notice & we will do our best
to accommodate you. We Now Carry TIKI ICE www.TikiIce.com a fat free, gluten-free, dairy-free, organic fruit-based
product | |
| | |
| Ask Your Servers About Our HOMEMADE DESSERTS DU
JOUR | |
| | |
| We proudly serve BRISTOT Coffee &
Espresso | |
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| **Main Courses Served with Chef Jose
Luis’ Home-Made Bread & Chutney, Starch & Vegetable. Chef may adjust menu items based on availability and season.No
separate checks please. For your convenience, Parties of 5 or more & those using a Coupon/Promo or Split checks, a 20%
gratuity is added to the check. If you received exceptional Service, please do not hesitate to adjust. If you did not, then
please let us know. If you order your Meat Dish: Medium Well or Well Done, the Chef may butterfly it & we can’t
be responsible for its lack of tenderness |
| | |
| RARE = RED, COLD Center; Medium = PINK,
WARM Center; Well Done = Hot, NO COLOR, DRY |
