Menu
- We serve a four course dinner: soup, salad, sorbet, and entrée
- This is a sample menu of the many entrées we serve
- Typically we have 7-9 dishes on our evening menu, and 3-6 appetizers
- The menu is changed weekly. Starter prices range from $4.50-$9.50
- Entree prices range from $16.50-$23.50
- We accomodate special diets; gluten free, vegan, alternatives to allergy sensitive foods
Startersback to top
- Steamed Blue Shell Mussels
- with white wine and basil butter
- Steamed Little Neck Clams
- in white wine broth
- Heirloom Organic Tomato & Mozzarella Salad
- with basil pesto and olive relish
- Warm Piquillo Peppers
- stuffed with Chiva Risa goat cheese and drizzled with a balsamic glaze
- Gulf Shrimp
- with a coconut/curry sauce
- Margaret's Olives, Hummus,
- Warm Pita Chips
- Proscuitto Wrapped Artichoke Hearts
- with balsamic glaze
- Stuffed Medjool Dates
- stuffed with gorgonzola, smoked bacon, shallots
- Smoked Salmon flat bread
- balsamic, May Tag blue cheese
Entréesback to top
- New Zealand Rack of Lamb
- with new potatoes and a rosemary zinfandel sauce
- Roasted Half Duck
- with rosemary potatoes, cranberry and a honey & merlot sauce
- Wild Alaskan Salmon
- with a gorgonzola dill crust and a citrus & sherry sauce
- Gulf Shrimp On a Bed of Lobster Ravioli
- tossed in a saffron cream sauce
- Langostino & Blue Crab Cakes
- with couscous, black beans and a chipotle/lime aioli
- Roasted Quail
- stuffed with prosciutto / cashews / vegetable brunois, parmesan potato cake and a pomegranate glaze
- Roasted Half Chicken
- with brandy/cracked pepper/cream sauce and roasted potatoes
- Sweet Potato and Black Bean Strudel
- vegetarian/with ricotta, pine nuts and baked polenta
- Artichoke & Portobello Mushroom Lasagne
- vegetarian/Roka Red and white sauces
- Sauteed Shrimp in Linguini
- tossed with tomatoes, peppers, smoked chile cream
- Mushroom, Pistachio, & Fennel Tart
- vegetarian/with couscous, wheat berries and a roasted tomato vinaigrette
- Crispy White Corn & Pine Nut Risotto Cakes
- vegetarian with roasted summer veggies and a red curry/coconut sauce
- We accommodate special dietary restrictions
Dinner Saladsback to top
- Paprika dusted Shrimp and Top Sirloin Strip
- with a sherry/parsley vinaigrette
- Grilled Lamb
- with a whole grain mustard vinaigrette
- Wild Yellow Fin Tuna
- with a citrus vinaigrette
Dessertsback to top
- Tiramisu
- with espresso, mascarpone & dark chocolate
- Crème Brûlée
- traditional rich custard with a caramelized sugar crust
- Pumpkin Cheesecake
- with a sour cherry & pear compote
- Flourless Chocolate Cake
- with vanilla ice cream & raspberry puree
- Key Lime Tart
- with honey & ricotta cream