Appetizers Menu
Large slice of Brie Le Rustique topped with dried figs and wrapped in puff pastry baked golden brown.
Imported salamis and savory stuffed prosciutto rolls, paired with spicy house pickled carrots, baby corns, capers, and gherkins. Served with lemon crostini.
Tender shrimp, rock lobster, and mahi mahi in a lemon, lime, and orange marinade. Topped with a ginger granite.
A selection of three imported cheeses accompanied by rustic bread and pear mostarde. Please ask for current selection.
Salads Menu
Chopped romaine lettuce served with grapefruit segments and bleu cheese. Covered with citrus vinaigrette and crushed hazelnuts.
Topped with sliced breast of chicken and Parmesan.
A large tomato filled with fresh mozzarella and ten-year-old balsamic vinegar. Decorated with balsamic reduction and crowned with basil.
Entrees Menu
Butcatini noodles, smoked salmon, snap peas, and slivered almonds sprinkled with Parmesan cheese.
Juicy pork chop marinated in citrus and roasted. Accompanied by a warm quinoa cranberry salad and served with citrus reduction.
Desserts
Hazelnut infused dark chocolate layered under milk chocolate and served with a raspberry sauce. Topped with crushed hazelnuts.
Chunks of pineapple coated in crushed green peppercorns and sugar, sautéed until soft in rum and butter and served with vanilla ice cream.
Puff pastry with sautéed spice apples slices and house made caramel.
Three truffles rolled in white chocolate.
Warm chocolate cake served with a white chocolate mousse.
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