Dinner Menu: 

APPETIZERS

MIXTURE OF GREEK OLIVES WITH PEPPERONCINI 4

CRABMEAT QUESADILLA WITH CHIPOTLE SALSA, LIME CREAM AND AVACADO 13.

GRILLED QUAIL WITH FIG SYRUP AND CHEESE GRITS 9.

CRAB CAKE WITH REMOULADE SAUCE GARNISHED WTH GRILLED SHRIMP AND AVOCADO 9.

TUNA NAPOLEON – DICED SUSHI GRADE TUNA WITH AVOCADO & MISO VINAIGRETTE 9.5

FRIED EGGPLANT WITH JUMBO LUMP CRABMEAT AND TARRAGON BUTTER 13.

FRIED CALAMARI WITH JALAPENO TARTAR SAUCE 6.

SMOKED SALMON WITH CAPERS, EGG, RED ONION AND CREAM CHEESE 8.5

STEAMED MUSSELS WITH GARLIC, WHITE WINE, BASIL AND RED PEPPER FLAKES 9.


SALADS

FRESH MOZZARELLA AND TOMATO SALAD WITH FRESH BASIL AND PESTO 8.5

GRILLED HALLOUMI CHEESE SALAD WITH BABY SPINACH, CHICKPEAS, RED ONIONS, ROASTED TOMATOES, PINE NUTS, OLIVES, PEPPERONCINI AND TOMATO CHUTNEY VINAIGRETTE 9.5

ARUGULA AND PEAR SALAD WITH CANDIED WALNUTS, RED ONIONS, GORGONZOLA AND PORT VINAIGRETTE 8.

MIXED FIELD GREENS WITH RED ONION, GRAPE TOMATOES & FRENCH VINAIGRETTE 6.5

ENTRÉES

MARINATED GRILLED LAMB CHOPS WITH HOUSE MADE GNOCCHI WITH PESTO, GRILLED TOMATOES AND FETA CHEESE 34.

PAN SEARED COWBOY RIBEYE WITH BORDELAISE SAUCE, HOUSE MADE FRENCH FRIES 34.

GRILLED DUCK BREAST WITH PORT FIG SAUCE, ROASTED POTATOES, AND BRUSSEL SPROUTS 30.

GRILLED FILET OF BEEF WITH GORGONZOLA, HOUSE MADE STEAK SAUCE, GRILLED ASPARAGUS 30.

SURF & TURF–FILET OF BEEF & GRILLED SHRIMP WITH TARRAGON BUTTER, GRILLED ASPARAGUS
AND POTATO CAKES 25.

MISO GLAZED SALMON WITH MISO VINAIGRETTE, GARNISHED WITH CRABSTICK SUSHI ROLL 25.

FRESH GRILLED SALMON WITH BUERRE BLANC, BRUSSEL SPROUTS AND ROASTED POTATOES 25.

SAUTEED GULF SHRIMP OVER ANGEL HAIR WITH TOMATO AND FETA CHEESE HERB SAUCE 24.

GREEK SALAD ENTRÉE WITH SHRIMP AND CALAMARI, HERB VINAIGRETTE 16.