Little Neck Clams
Steamed in lobster broth, tomato, leeks,saffron and sausage
Spinach Strudel Three Cheeses
Fresh spinach blended with gorgonzola,
parmesan, and cream cheese then wrapped in puff pastry and served with a
chardonnay dill sauce
Salmon Carpaccio
Thinly sliced salmon, served raw with
sesame-soy vinaigrette, onions, capers, tomato. Garnished with garlic croutons
and wasabi
Beef Carpaccio
Thinly sliced beef tenderloin served raw with
onions, parmesan cheese, black pepper and basil vinaigrette on top of a bed of
greens
Escargots
Baked in garlic herb butter with a
splash of cognac and crowned with puff pastry
Almond Crusted Brie
Garnished with fresh fruit and sun dried cranberry chutney
Beef Tips New Orleans
Blackened tenderloin tips over angel hair
pasta with a spicy jambalaya sauce
Seared Yellow Fin Tuna
Served rare over couscous brunoise wasabi creme and red
pepper aioli
Coconut Shrimp
Deep
fried to a golden brown, and served with an orange dipping sauce
Sauteed Calamari
Served in olive oil, garlic, basil, marinara sauce over
angel hair pasta
Panko Breaded Portobello
Mushroom
Filled with lump crabmeat imperial, topped with Swiss cheese, and
finished with a spicy Cajun sauce
Lump Crabmeat Tower
Layered with mango and creme garlic dressing