Potato, roasted garlic and bacon bisque garnished with roasted pepper puree and crisp vegetable hay 6.

Tropical calamari salad with mango, pineapple, sweet bell peppers, onion and garlic with citrus marinade 7.

Pan roasted cod filet wrapped in paper thin root vegetables topped with crisp parsnip, carrot & potato hay on a bed of mixed nut brown rice in a pool of strawberry-pineapple beurre blanc 21.

Air, land and sea mixed grill of quail, filet mignon and shrimp stacked on a timbale of wild mushroom risotto, ladle with a peppercorn and fresh herb warm

bacon vinaigrette 25.

(choice of)

Pan roasted cod filet wrapped in paper thin root vegetables topped with crisp parsnip, carrot & potato hay on a bed of mixed nut brown rice in a pool of strawberry-pineapple beurre blanc

Air, land and sea mixed grill of quail, filet mignon and shrimp stacked on a timbale of wild mushroom risotto, ladled with a peppercorn and fresh herb warm bacon vinaigrette

Sesame crusted boneless rack of lamb topped with a ginger and pear compound butter with spaetzle

Jumbo lump crabcakes rest in a pool of warm gazpacho, with pablano corn salsa & Southwest purees 9.

Asparagus Francaise style with smoked salmon and capers in a white

wine lemon sauce 9.

Homemade spinach & walnut gnocci baked in a port wine cream

sauce with Parmesan 9.

Italian Beggars Purses filled with sweet sausage, ricotta and oven roasted peppers in a sweet & sour coulis 8.

Prosciutto di Parma wrapped Shrimp sauteed Francaise style with melon salsa IO.

Escargot and artichoke hearts in a Garlic chardonnay cream wrapped in a grilled Mexican crepe 9.

Fried calimari salad served with citrus vinaigrette over mixed baby greens 7.

Crisp romaine salad in our Caesar style dressing with mild chili pepper croutons 6.

Warm wild mushroom salad in a warm pancetta and strawberry balsamic vinaigrette over baby spinach 8.

House salad of mesculin greens with your choice of vinaigrette 4.

ENTREES

Crab and shitake stuffed breast of free range chicken sauteed in a pan sauce of 25 year balsamic vinegar, Cassis

and grapes 19.

Hoison barbecued black angus N.Y. strip served with sauteed spinach and Parmesan steak fiies 24.

Potato and onion crusted Red Snapper served in a pool of roasted pepper tomato sauce with corn salsa 20.

Norwegian salmon crusted with pistachio and almonds topped with a mandarin orange champagne reduction 20.

Veal osso buco in a Eurasian mire poix on a bed of almond wild rice in a roquefort and port sauce 21.

Shrimp en croute-Indonesian shrimp with spinach and crabmeat in a puff pastry shell resting in a pool of rice wine

beurre blanc 22.

Herb Seared Medallions of Filet Mignon with smoked salmon, spinach & Maui onion confit in a Rosemary sherry cream sauce 24.

Center cut Pork Loin with maple roasted sweet potato, topped with a sweet and sour pear and red onion relish 21.

Slow Roasted Boneless Long Island Duck topped with a blueberry Chambord sauce & wild rice 20.

DESSERTS