Our menu changes frequently, according to the availability of the freshest ingredients. This sample menu is current as of February 2011, but is subject to change at any time.

Starters

FRESH MOZZARELLA SALAD
Roasted Red Peppers, Mixed Greens and Romesco with a Balsamic Vinaigrette 10
APPLE SALAD
Endive, Arugula, Walnuts, Gorgonzola Cheese and Cider Vinaigrette 9
AVOCADO SALAD
Arugula, Pine Nuts, Parmesan Cheese and Tomatoes with Olive Oil 9
GOAT CHEESE & ASPARAGUS
Red Beets and Roasted Almonds with a Lemon Vinaigrette 10
PROSCIUTTO & BABY SPINACH
Candied Pecans, Gorgonzola Cheese, Dried Cranberries & Pomegranate Vinaigrette 12
MUSSELS
Light Curry, Lemon Grass, Cilantro, Ginger and Coconut Milk 10
STUFFED PORTOBELLA MUSHROOM
Topped with Provolone Cheese and a Light Tomato Sauce10
SAUTEED SHRIMP SALAD
Sun-dried Tomatoes, White Beans, Endive, Cilantro and Lemon Dressing12
POLENTA
Marsala Wine, Wild Mushrooms, in a Cream Sauce10

Main course

SESAME ENCRUSTED YELLOWFIN TUNA
Soy Sauce and Wasabi Vinaigrette 26
SHRIMP
Red Curry, Ginger and Coconut Milk 26
GROUPER
Lump Crab Meat, Shallots, Tomato and White Wine 24
CRAB CAKES (3)
Cilantro dressing 23
MEDALLIONS OF PORK TENDERLOIN
Apple- Dried Fruit- Balsamic Vinegar Chutney 23
BRAISED BEEF SHORT RIBS
Mushrooms and a Red Wine Sauce 23
LAMB SHANK
Apricot, Cardamon and Honey Glaze23
ROASTED CHICKEN
Roasted Garlic, Capers, and Lemon-White Wine20
GNOCCHI
Mushrooms, White Beans, Pancetta and Truffle Oil 21