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STARTERS
Fresh Mozzarella
Stuffed with Feta, Jalapeño Peppers, Basil & Grissini
Roasted Peppers, Greek Olives, Mint Infused Extra Virgin Olive Oil
Caramelized Sea Scallops & Fresh Bacon
Carrot-Ginger Puree
Red Wine, Sun Dried Cherry Demi-Glace
Oven Roasted Beets
Carrots, Parsnips, Red Onion & Chevre Cheese
Extra Virgin Olive Oil
Crispy Florida Rock Shrimp
Lemon Aioli
Sicilian Cauliflower
Pine Nuts, Raisins & Red Onions
Prince Edward Island Mussels & Frites
Shallot, Carrot, Pernod, Crostini & Mustard Aioli
Soup of the Day
SALAD
Chef's Seasonal Salad
ENTRÉES
Three Course / Four Course
Pan Roasted Ribeye of Beef
Tuscan Vegetable, Rustic Potato Wedges, Arugula & Smoked Pepper Aioli
Paprika Compound Butter
49. / 64.
Cinnamon Dusted Rack of Lamb
Braised Lamb Meatballs, Tzatziki, Olives, Mesquite Tomatoes, Mint, Feta Cheese & Grilled Flatbread
Rosemary Natural Sauce
49. / 64.
Blackened Ahi Tuna
Brandade Stuffed Zucchini Blossom, Fava Beans & Haricot Vert
Red Wine Compound Butter
49. / 60.
Fire Roasted Fish Of The Day
Served Whole with Brussel Sprouts, Grilled Sweet Onions & Fingerling Potatoes
Chimichurri
48. / 60.
Curried Eggplant "Steak"
Portobello Mushrooms, Bok Choy, Teriyaki & Herb-Quinoa
Scallion-Basil Puree
40. / 55.
Chicken Scarpiello
Sautéed Boneless Chicken Breast with Red Peppers, Garlic, Tomato, Cherry Peppers & Rosemary
Flat Leaf Parsley White Wine Sauce
42. / 58.
Chipotle-Honey Glazed BBQ Atlantic Salmon
Pappardelle Of Zucchini, Black Beans, Mango-Pineapple Salsa & Jalapeno-Cilantro Sour Cream
Apple-Habanero BBQ Sauce
42. / 58.
DESSERT
Chef's Choice of Two House-Made Desserts
Seasonal Menu
Prices and Menu Items Subject to Change
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