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| Cold Tapas | |||
| Romaine Salad |
7~ |
Grilled Lamb Salad* |
10~ |
| Crisp Romaine Combined with Sun Dried Tomatoes, Kalamata Olives, Apple Rosemary Dressing, and Topped with Manchego Cheese. | Grilled New Zealand Lamb Chops Served Around Baby Greens Tossed in Champagne Peach Vinaigrette and Topped with Candied Pecans, Shaved Sweet Onions, and Fresh Raspberries | ||
| Fried Calamari Salad |
8~ |
Ensalada |
6~ |
| Flash Fried Calamari Served Over Garden Baby Spinach and Sicilian Roasted Onion, Tossed in Warm Cherry Dressing | Fresh Greens Combined Berries and Grilled Artichokes in a Raspberry-White Balsamic Vinaigrette, Garnished with Toasted Almonds | ||
| Mediterranean Bruschetta |
7~ |
Assorted Cheeses |
6~ |
|
Fresh Tomatoes, Kalamato Olives, Minced Red Onion and Red Peppers Tossed with Fresh Herbs, Feta Cheese and Balsamic Vinegar. Served with Rosemary Crackers |
Manchego, Mahon, Bleu cheese, Fresh Goat, Candied Grapes and Rosemary Crackers | ||
| Marinated Mushrooms with Feta |
5~ |
Muffaletta |
8~ |
| Assorted
Marinated Mushrooms Combined with Feta Cheese and Fresh Herbs |
Crusty Italian Style Bread with Salami and Provolone, Finished with a Zesty Olive Spread and Corn Salsa | ||
| Seafood Salad |
8~ |
Caprese Salad |
8~ |
| Scallops and Calamari, Crab with Fresh Vegetables on a Bed of Micro-greens |
Classic Italian Salad of Fresh Buffalo Mozzarella, Tomatoes, and a Chifonade of Basil. Served with Grilled Garlic Bread. | ||
| Grilled Tuna Salad* |
11~ |
Antipasto Skewers |
6~ |
| Grilled Ahi Tuna Atop of a Bed of Micro-Greens Tossed in Pesto Vinaigrette with Fresh Citrus, Candied Pecans, and Hearts of Palm | Marinated Tomatoes, Fresh Mozzarella, Seared Artichoke, and Folded Salami Served with Grilled Bread. | ||
| Spicy Basil Hummus Mid-Eastern Favorite with a Twist. Chick Peas Combined with Roasted Jalapenos and Sweet Basil 6~ |
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| Hot Tapas | |||
| Ciapino |
10~ |
Seared Tuna |
10~ |
| Hearty Italian-American Seafood Stew Combined with Zesty Tomato Base and Fresh Vegetables | Herb Seared Tuna with Marinated Carrot and Leek Ribbons Finished with a Spicy Mango Puree and Chive Oil | ||
| lobster Bisque |
9~ |
Pork Empanada |
8~ |
| rich Lobster Soup Flavored with Roasted Vegetables, Saffron and Herbs | Shredded Pork and Spiced Apples Mixed with Fresh Herbs and Folded in Flaky Pastry. Served with a Wild Mushroom Dipping Sauce | ||
| Stuffed Grape Leaves |
7~ |
Garlic Shrimp |
9~ |
| Sticky Rice Combined with Marinated Artichoke Hearts, Roasted Red Pepper, Sauteed Tomato, and Herbs. Served with Roasted Vegetable Puree | Shrimp Slowly Poached in Garlic Oil Served with Rustic Rosemary Bread | ||
| Baked Brie with Michigan Cherry |
8~ |
Paella (serves 2 people) |
17~ |
| Brie Wrapped in Puff Pastry Dough with Michigan Cherries | Chorizo, Shrimp, Mussels and Chicken with Saffron Rice | ||
| Roasted Salmon |
11~ |
Crab Cakes | 9~ |
| Seared
Salmon Presented with a Potato Cake in a Chipotle Mustard Cream |
Tender Blue Crab Cakes Combined with Fresh Vegetables and Mushrooms, Served with a Spiced Fig Sauce | ||
|
Grilled Flat Iron* |
11~ | ||
| Certified Black Angus Flat Iron Steak Seasoned and Char-grilled to Medium. Served Over Three Cheese Tortellini with Asiago Cream |
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| Entrees served after 5:00 p.m. |
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N. Y. Strip * |
26~ |
Salmon |
25~ |
|
Grilled Angus New York Steak Fanned Around Mushroom Risotto Served with Marinated Tomato and Sauteed Asparagus |
Prosciutto Wrapped Salmon Finished with a Caper Sauce on a Bed of Sauteed Spinach |
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Filet* |
28~ |
Scallops |
26~ |
| Char-grilled Angus Beef Tenderloin Topped with Melted Spanish Manchego, Served with Roasted Garlic Demi-Glace | Rosemary Grilled Jumbo Sea Scallops with a Saffron Sweet Pea Risotto | ||
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Chicken Pasta |
20~ |
Pasta Florentine |
19~ |
| Seared Chicken with Artichokes, Sun Dried Tomatoes,and Spinach Fettuccini Tossed in Roast Garlic Cream |
Fresh Tomato Pasta with Caramelized Sweet Onion and Sauteed Spinach Tossed with a Light Cream Sauce and Topped with Melted Swiss Cheese |
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|
Stuffed Chicken |
23~ |
Lamb* |
27~ |
| Breast of Chicken Stuffed with Blue Crab and Spinach Finished with Asiago Cream |
Oven Roasted Rack of New Zealand Lamb with Forest Mushroom Ragout and Garnished with Fried Leeks |
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Duck* |
24~ |
Pork Tenderloin |
22~ |
Farm Raised Muscovy Break of Pan Roasted Served with madeira Fig Sauce |
Oven Roasted Pork Tenderloin, Served with Sweet madeira Cherry Sauce with Apple Pecan Risotto |
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Rib-Eye* |
26~ |
Veal Shank |
27~ |
Certified Black Angus Rib-Eye Pan Seared and Slow Roasted, Served with a Horseradish Espagnole Sauce |
Slow Braised Veal Shank with Baby Red Skin Potatoes and Sauteed Leek Glace |
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|
Whitefish |
19~ |
Tuna* |
26~ |
lake Superior Whitefish Broiled with Lemon and Chardonnay, Topped with Sliced Tomato, Fresh Mozzarella and Basil |
Seared Hawaiian Ahi Tuna with Gingered Pineapple and Jalapeno Salsa on Coconut Risotto |
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Quail |
20~ |
Seared Chicken |
21~ |
Duet of Oven Roasted Quail Filled with Apples and Maryland Blue Crab Topped with a Sweet Basil Pesto |
Seared Chicken Breast Topped with Melted Mahon Cheese, Rendered Prosciutto with a Herbed Cream Sauce |
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Pork Chop * |
21~ |
Puttanesca |
19~ |
Tender Bone in Center Cut Pork Chop Paired with Raspberry Shallot Compote and Parmesan Polenta |
Rich Tomato Sauce Infused with Kalamata Olives, Garlic, Capers, and Fresh Herbs Over Spinach Fettuccini |
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Ratatouille and Polenta Simmered Tomato with Squash, Eggplant, Garlic Sauteed Peppers, and Onion, Served Over Creamy Polenta 18~ |
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