DINNER MENU |
|||||||||||
Chef Melba made this menu thinking of the healthy lifestyle. She uses organic, natural products and wild seafood as much as possible. |
|||||||||||
APPETIZERS |
|||||||||||
|
|
||||||||||
SOUP AND SMALL SALADS |
|||||||||||
| Organic Spinach Soup – Vegan | $7.00 | ||||||||||
| Grilled Blistered Vegetables with Peppered Goat Cheese and Pimenton Oil | $10.00 | ||||||||||
| Field Mix Greens with Glazed Walnuts, Blue Cheese and Balsamic Dressing | $8.00 | ||||||||||
| Spinach with Blackberries, Spicy Caramelized Almonds and Poppy Seed Dressing | $9.00 | ||||||||||
| Farm Vine Ripe Tomato with Balsamic Reduction, Premium Olive Oil, Fresh Mozzarella | $9.00 | ||||||||||
| Beet Salad with Sechel Pear, Tumbleweed Blue Cheese, Walnut Vinaigrette | $10.00 | ||||||||||
PASTAS |
|||||||||||
| Angel Hair with Ripe Roma Tomatoes, Basil, Garlic and Extra Virgin Olive Oil | $15.00 | ||||||||||
| Lobster Ravioli with Fresh Herbs, King Mushrooms, Tomatoes, Caper, Lemon | $22.00 | ||||||||||
| Prawn Scampi Tossed with Linguine, Whole Roasted Garlic, Tomatoes Light Sauce | $24.00 | ||||||||||
| Linguine Cajun Chicken with Peppers, Caramelized Onion, Light Cream Sauce | $19.00 | ||||||||||
| Pappardelle with Maytag Blue Cheese, King Mushrooms and Grilled Chicken | $21.00 | ||||||||||
SIDES |
|||||||||||
| Butternut Squash | $6.00 | ||||||||||
| Indian Basmati Rice | $4.00 | ||||||||||
| Roasted Potatoes with Olive Oil and Herbs | $4.00 | ||||||||||
| Sauteed Spinach with Roasted Garlic | $6.00 | ||||||||||
FROM THE SEA |
|||||||||||
All Fish Items Served with Local Produce |
|||||||||||
| Tuscany Prawns | $28.00 | ||||||||||
| Pan Roasted with Crispy Polenta, Ratatouille and Tuscan Salsa Verde | |||||||||||
| Petrale Sole | $24.00 | ||||||||||
| Encrusted with Almonds and Caper Lemon Sauce | |||||||||||
| Manila Clams | $18.00 | ||||||||||
| with Garlic, Shallots, Lemon Juice, Kaffir Leaf, Herb Butter | |||||||||||
| Seafood Cioppino | $29.00 | ||||||||||
| With Seasonal Crab, Clams, Fish, Prawn, Calamari and Fish Saffron Fume | |||||||||||
| Chilean Sea Bass | $32.00 | ||||||||||
| Seared with Lavender, Meyer Lemon and Madagascar Vanilla Bean Oil | |||||||||||
| In Season Artic Char | $29.00 | ||||||||||
| Basted with Fresh Herbs, Premium Olive Oil, Black Pepper, Sea Salt Grilled on a Cedar Plank and Butternut Squash |
|||||||||||
| Natural Dry Sea Scallops | $32.00 | ||||||||||
| On Fresh Corn Cut, Asparagus and Smoked Chipotle Sauce | |||||||||||
CREOLE |
|||||||||||
| Shrimp and Bay Scallops Etouffee | $29.00 | ||||||||||
| Aromatic Dish with Large Prawns, Bay Scallops Served with Steamed Indian Basmati Rice | |||||||||||
| Blue Lump Crab Cakes | $32.00 | ||||||||||
| With Remoulade Sauce Over Cajun Linguine | |||||||||||
| Spicy Shrimp Madness | $24.00 | ||||||||||
| With a Toasted Chile Mash Broth and Garlic Bread Sauteed with Carrots, Celery, Roasted Garlic, Onions |
|||||||||||
| Chicken Curry | $21.00 | ||||||||||
| With Carrots and Potatoes, Garlic and Cilantro Served with Steamed Indian Basmati Rice | |||||||||||
MEATS AND POULTRY |
|||||||||||
| Grilled Center Cut Pork Medallions Demi-Glace and Dry Cranberry Chutney | $21.00 | ||||||||||
| Rack of Baby Australian Lamb Adobo Style with Mustard Sauce Demi Glace | $32.00 | ||||||||||
| Homemade Garlic Meatloaf with Roasted Potatoes and Vegetables | $21.00 | ||||||||||
| Grilled Half Pound Kobe Beef Burger with Goat Cheese and French Fries | $18.00 | ||||||||||
* If you bring your Own Wine, Corkage is $15.00 per bottle – One per Table Only * Second Bottle and Magnums $ 25.00 |
|||||||||||