dinner

Mozzarella Caprese Salad
Seasonal Heirloom Tomatoes Layered with Fresh Mozzarella
Warm Pesto Chicken
Over Focaccia with Melted Brie
Berry Salad
Seasonal Organic Berries with Baby Mixed Greens, Praline Pecans, & Roaring 40’s Bleu Cheese
Passion Caesar
Organic Romaine Hearts Coated with Key Lime Caesar Vinaigrette & Parma Fricca
Heirloom Tomato Salad
Seasonal Depending on Availability Served with White Balsamic Vinaigrette

Big Wine Board
Sliced Gourmet Meats, Artisan Cheese Served with Seasonal Fruits, Nuts & Lavosh
Cheese Board
Artisan Cheeses Served with Seasonal Fruits, Nuts & Lavosh
Meat Board
Artisan Meats from Around the World
Crab & Artichoke Dip
Lump Crab Meat & Artichoke Hearts with Pecarino Romano
Calamari Friti
Crisp Calamari Served with a Spicy Aioli
Maryland Style Crab Cakes
Mango Salsa and Seasonal Fruit Coulis
Pan Seared Diver Scallops
Wrapped with Prosciutto Over Roasted Corn Puree
Buffalo Mozzarella
Handcrafted Mozzarella Wrapped in Prosciutto Over Beef Steak Tomato & Balsamic Reduction
Warm Brie with Drunken Figs
Seasonal Berries & Lavosh
Drunken Mussels
With Rosemary-Thyme Beer Broth
Giant Shrimp Cocktail
Four Jumbo Shrimp with Cocktail Sauce
Ahi Tartare
Scallion Ginger & Scallion Seared with Fresh Lotus Chips

Cedar Plank Wild Salmon
Served with Honey Balsamic Glaze
Pan Roasted Sword Fish
Steak with Strawberry Balsamic Coulis & Preserved Lemons
Jumbo Prawns
Served with Vanilla Vodka Sauce
Pasta Fresca
Arugula Infused Pasta with Rapini, Touch of Garlic, White Wine Tossed in Pecorino Romano
Cacio Pepe
Pepper Infused Pasta, Tossed in a Rich Pecorino Romano
Filet Mignon
over chipotle mashed, and white port demi glaze
Braised Wild Boar Ravioli
Server with a Cabernet Red Wine Sauce & Pomegranate
Lobster & Shrimp Ravioli
Served in a Rich Lobster Bisque
Butternut Squash Ravioli
Roasted Butternut Squash in a Frangelico Sage Sauce
Roasted Rack of Lamb
Encrusted in Hazelnuts with a Drunken Fig Port Sauce
Bouillabaisse
Mussels, Salmon, Shrimp & Scallops in a Slightly Spicy Saffron Broth
Bleu Cheese stuffed filet
Over Mushroom Duexelle & Rosemary Infused Focaccia
Veal Chop
Served with a Truffle Red Wine Sauce
Oven Fired Chicken
Chipotle Glaze & Ancho Crushed Potatoes

Ask your server for our daily homemade desserts.

Thank you for sharing our passion for food and wine

~Mark & Jackie

Split Plate charge $3