Pot Roast
Braised “Slow and Low’ with roasted root vegetables Bliss potato and natural au jus 20
Blue Crab Stuffed Shrimp
Gulf white shrimp filled with blue crab meat stuffing, baked to perfection finished with lemon beurré blanc 32
Fish & Chips
Wild Alaskan Pollock Lightly battered flash fried served with French fries & Cole slaw 22
Asian Seared Ahi Tuna
# 1- AAA- grade Yellowfin Tuna served over stir fry Vegetable of season tossed with Ramen Noodle 34
Salmon
Pan sautéed with sweet chili garlic soy sauce and ginger 28
Chicken Tagine
Sweet & spicy stew cooked in Moroccan clay pot with couscous, garlic, ginger, tomato, olives, preserved lemon, cinnamon, turmeric, cumin and cilantro 26
Veal Milanese
Pounded thin, lightly breaded, then pan fried served organic greens and lemon 28
Veal Piccata
Sautéed with white wine, capers, citrus and herbs 28
Veal Scaloppini
Sautéed with Gulf shrimp finished in a light wild mushroom cream 28
Rosemary Grilled Chicken
Breast of chicken marinated in XVOO, garlic and rosemary 22
