Appetizers:

 

 

 

 

• Salmon Tartare with Diced Avocado, Topped with Tomato

  Jalapeno Relish Accompanied by Yucca Chips and Cilantro

  Oil Drizzle

 

• Fried Green Tomato Stack, Layered with Herbed Buttermilk

  Ranch Sauce, and Garnished with Red Pepper Jelly and Basil

 

• Shrimp “Ceviche” with Avocado, Serrano’s, Red Onion, and Lime

  Cilantro Garlic and Ancho Chili Spiced Marinade. Topped with

  Plantain Chips

 

• Mushroom Strudel with Mascarpone Cheese, Served with

  Mustard Vinaigrette and Arugula Salad with Shaved Parmesan

 

• Napoleon of Roasted Eggplant, Zucchini, Summer Squash, and

  Vidalia Onion Layered with Herbed Chevre, Atop a Creamy

  Red Pepper Aioli

 

• Duck Confit and Manchego Cheese Quesadilla Drizzled with

  Chipotle and Honey Aioli. Served with Dried Cherry and

  Jalapeno Compote

 

• Crab Cake with Remoulade Sauce and Field Greens with Lemon

  Vinaigrette

 

• SW Style Seafood “Eggroll”, Served with an Avocado Mousse

  and Fire Roasted Tomato and Blood Orange Jam

 

• Grit Cake with White Cheddar, Topped with Gulf Shrimp in

  Creamy Cajun Spiced Sauce with Tasso Ham

 

• Mussels in Coconut Milk Broth Steeped with Lemon Grass,

  Ginger, Thai Chilies and Cilantro

 

• Savory Bread Pudding with Roasted Squash, Mushrooms and

  Chestnuts with Cranberry Walnut Chutney and Frisee Salad

  with Sherry and Walnut Oil Vinaigrette

 

• Tomato Tart with Goat Cheese, Herbs de Provence, and Drizzled

  with a Touch of Honey

 

• Lettuce Wraps, Thinly Sliced or Ground Chicken Sautéed with

  Vegetables, Garnished with Sprouts and Special Sauces

 

• Smoked Salmon with Crème Fraiche, Brown Bread and

  Traditional Garnishes

 

• Summer Roll, Crab and Assorted Vegetables Wrapped in Rice

  Paper with Dipping Sauce

 

• Empanadas with BBQ Pulled Pork, Roasted Corn, and Black

  Beans. Served with Pickled Onions and Extra Barbeque Sauce

 

• Crab Stuffed Artichoke with Lemon Aioli

 

• Tempura Fried Avocado Filled with Crab Salad in Cilantro Lime

  Aioli

 

• Salmon Cakes with Watercress and Honey Orange Dressing with

  Shallots

 

• Fried Calamari Topped with Italian Peppers, Sweet and Hot and

  Served with Marinara or Garlic Aioli

 

• Appetizer Pizzas; Shrimp with Sun Dried Pesto, Margherita;

  Fresh Tomato, Mozzarella and Basil, Clam with Lemon

  Garlic Sauce and Parsley, White Pizza with Ricotta, Fontina,

  Mozzarella and Romano Cheese Topped with Arugula Salad,

  Sweet Italian Sausage with Broccoli Rabe, and More

 

• Shrimp Cocktail with Choice of Special Aioli or Homemade

  Cocktail Sauce

 

• Stuffed Portobello with Sausage, Swiss Chard and Ciabatta

  Crumbs, Topped with Mozzarella and Provolone Atop

  Vegetable Ragu

 

*Other selections available too.

 

 

 

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