SOUPS

SALADS

CHÉVRE

mixed greens, chévre goat cheese, mangos, strawberries & pecans with orange-honeydew vinaigrette

half 4.5
full 9

CAESAR

romaine lettuce, creamy caesar dressing, parmesan cheese & pesto croutons

half 3
full 6

SEARED TUNA

seared sesame seeded ahi-tuna served on a bed of fresh spinach leaves topped with sliced almonds and orange segments. Then tossed in a refreshing soy-sesame vinaigrette 12

CAPRESSE

sliced tomatoes & fresh mozarella cheese with balsamic glaze & pesto 7

ROMAINE WEDGE SALAD

topped with tomato, bleu-cheese crumbles, bacon & ranch dressing 7.5

Add steak, chicken or shrimp to any salad 3

APPETIZERS

CEVICHE

avocado tomato salsa served with crispy tortilla chips and your choice of:

shrimp 9
tuna 11

TUNA TARTARE

tuna with soy-sesame dressing on a bed of seaweed salad. Served with crispy wontons 12

SHRIMP & CRAB DIP

a creamy combination of shrimp, crab, artichoke, spinach, roasted red pepper and monterey jack cheese. Served hot with your choice of pita points or tortilla chips 8.5

FRITO MISTO

mahi-mahi, calamari, scallops & shrimp battered and lightly fried. Served with a red pepper remoulade 11.5

TEMPURA ASPARAGUS & ARTICHOKES

fresh asparagus and artichoke hearts in a tempura batter and lightly fried. Served with a sweet Thai chili sauce 7.5

CRAB WONTONS

lump crabmeat, ginger, scallions, wrapped in a wonton and lightly fried. Served with a sweet Thai chili sauce 8

FRESH BRUSCHETTA

a perfect blend of Roma tomatoes, garlic and fresh basil, topped with shaved parmesan cheese. Served with toasted baguette slices 6

BEEF EMPANADAS

beef, olives, peppers, onions, garlic, tomatoes in a puff pastry with roasted jalapeno cilantro sour cream 8

SHRIMP COCKTAIL

7

EXTRA PITA, CHIPS AND CRUSTINI

1

FLATBREADS

BEEF TENDER

beef tenderloin topped with bleu cheese, caramelized onions & aioli 8.75

SMOKED DUCK CONFIT

tender breast of duck topped with granny smith apples, balsamic glaze and creamy boursin cheese 9.5

ROASTED PORTABELLA MUSHROOM

sliced roasted mushrooms with marinated onions, roasted red peppers, topped with a creamy boursin cheese 7.5

MARGHERITA

diced tomatoes, mozzarella, basil, olive oil, pesto, parmigiano-reggiano & balsamic glaze 7.5

BBQ CHICKEN

shredded chicken topped with BBQ sauce, cilantro, diced tomatoes, marinated onions topped with monterey jack cheese 8

HAWAIIAN SHRIMP

shrimp, pineapple, jalapenos, and monterey jack cheese, drizzled with a sweet thai chili sauce 9

BLACKENED CHICKEN

blackened chicken with Swiss cheese, caramelized onions and finished with a drizzle of dijonnaise 8

YOUR WORLD PLATTERS

CHEESE PLATTER

chef’s selection of artisanal cheeses and charcuterie 16

HUMMUS TRIO

a trio of spanish olive & spinach, roasted red pepper & jalapeño and traditional hummus accompanied with falafel, olives and pita points 15

ANTIPASTA PLATTER

marinated mushrooms, sopressata, mozzarella balls, olive tapenade, lightly fried artichokes, fire-roasted red peppers and an olive medley. served with toasted baguette slices 16

SMALL PLATES

BLUE CRAB CAKES

lump crab meat with red onion, red bell peppers and panko breadcrumbs served atop a bed of sautéed spinach with tomato-dijon coulis, & balsamic syrup

small 11
large 15

DIVER SCALLOPS

pan seared scallops over manchego cheese polenta, garnished with a spanish olive tapenade & chorizo butter

small 12.5
large 16.5

MISO-CITRUS MARINATED SALMON

Served on a bed of seaweed salad and a touch of soy syrup and sriracha 10

BEEF TENDER KEBAB

skewer of rosemary marinated beef tenderloin with peppers, onions & cremini mushrooms served over rice 9

MARK GORDON’S PETITE TENDERS

beef tenderloin cooked to order served atop diced roasted potatoes and crowned with crispy onions, diced tomatoes, demi-glace and creamy hollandaise 12

add shrimp 5
add scallops 6

CHICKEN & HAM ROULADE

breast of chicken rolled with ham & Swiss, breaded in panko crumbs. lightly fried then oven baked. finished with a basil dijon cream sauce 10

LARGE PLATES

TARA’S CHICKEN WITH MUSHROOM FLORENTINE

grilled chicken breast topped with a creamy mushroom Florentine sauce. Served with a goat cheese and parmesan risotto and grilled asparagus 16

MAHI-MAHI

your choice of grilled or blackened mahi-mahi served with a chef’s choice of seasonal vegetables 17

OLV TENDERLOIN AND ROSEMARY SHRIMP

beef tenderloin with a rosemary skewer of shrimp accompanied with roasted garlic mashed potatoes and grilled asparagus 19

SIDES

INDULGENT DESSERTS

SEASONAL DESSERTS

DECADENT COFFEES

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