Appetizers

Chorizo Stuffed Quail - Pan seared quail with a chorizo stuffing served with a cherry port reduction

Crab Cakes - panko encrusted and sautéed in chef’s butter with a side of chili remoulade

Steak Tartar - Hand selected, diced beef tenderloin, dressed with black truffle oil, cracked peppercorn, grated gruyere cheese, white balsamic vinegar and served atop toasted brioche, garnished with scallions, cucumbers, and balsamic drizzle

Scallops Casino - Patagonian bay scallops pan seared with applewood smoked bacon, red onions, red peppers, and white wine, finished with butter

Artisan Charcuterie Plate - Chef’s selection of artisan meats and cheeses accompanied by an assortment of dried fruits, olives, honey, and warm bread

Prince Edward Island Mussels

Choice of preparation

Prosciutto and sweet vermouth with shallots and grape tomatoes

Spicy cream. Cocont milk with Jamaican jerk spices and fresh herbs

Red thai curry traditional curry with coconut milk and thai spices

Chorizo and Fennel Steamed Clams - one dozen little neck clams, sautéed chorizo, fennel, and garlic, steamed in white wine and butter (over spaghetti available)