Soups

• Spicy Shrimp Bisque
  A creamy blend of gulf shrimp and spices

• Mushroom
  Portobello and crimini with fresh herbs, cream, and stock

• Spicy Lentil
  Curry, portobello mushrooms, jalapenos, and cilantro

• French Onion
  a rich beef broth topped with crostini and provolone cheese

Salads

• The Wedge
  iceberg with blue cheese dressing, bacon and tomato slices

• Spring Mix
  Confit, dried cranberries, walnuts, and red onions tossed with a citrus-ginger vinaigrette

• Spinach
  Red onions, candied pecans, strawberries, bacon, and poppy seed dressing

• Greek
  iceberg, kalamatas, feta, red onions, tomatoes, cucumbers, and pepperoncinis in a lemon caper vinaigrette

• Avocado and Pear
  mixed greens in a creamy parmesan dressing, finished with toasted pine nuts

Cold Tapas

• Green Beans
  French style, with gruyere cheese and prosciutto tossed in lemon-caper vinaigrette

• Beef Carpaccio
  Shaved tenderloin, capers, red onion, parmesan crumble, smoked sea salt, truffle oil, and cilantro

• Cheese Plate
  please ask your server about today's assortment

• Smoked Salmon Carpaccio
  With crostini, creme fraiche, capers, and minced onions

• Tomato and Basil Bruschetta
  With olive tapenade on crostini

• Yellowfin Ceviche
  Marinated in spicy citrus juice and served chilled with fresh avocado, mango, and cilantro

• The Trio
  Traditional hummus, roasted red pepper hummus, and black olive tapenade served with pita bread

• Chilled Asparagus
  With a lemon-tarragon dipping sauce

• Mozzarella Burrata
  Walnut pesto, grape tomatoes, balsamic vinaigrette

• Charcuterie
  a variety of meats, pâtés, and confit - please ask your server for this week's selection

Hot Tapas

• Beef Short Ribs
  Cherry-hoisin glazed, orange-miso slaw

• Spanakopita
  spinach, feta, pine nuts, dill & onion baked in phyllo pastry and drizzled with hollandaise sauce

• Chicken Skewers
  Marinated in olive oil, lemon zest, and rosemary and served with a lemon-tarragon sauce

• Lamb Patties
  Ground lamb, fresh thyme, sherry, and lemon zest with a cucumber and feta salad

• Camembert Wedge
  Topped with sauteed garlic, onions, almonds, apricots, and red bell peppers with crostini

• Croquettas
  Cayenne spiced and pan-fried patties of potatoes with ground prosciutto, provolone cheese and scallion cream

• Beef Tenderloin
  Seared and topped with bleu cheese butter

• Pinchos Morunos
  spicy skewers of pork tenderloin with apple chutney

• Brussel Sprouts
  Oven roasted with balsamic vinegar and sautéed in brown butter, toasted pine nuts, parmesan

• Roman Meatballs
  With a nest of angel hair pasta

• Saganaki
  Haloumi cheese sprinkled with oregano and flambeed with brandy, served with pita bread

• Petite Lamb Rack
  Dijon mustard, pecan bread crumb and thyme encrusted

• Bacon and Basil Wrapped Mushrooms
  With basil aioli

• Dates
  Stuffed with goat cheese and wrapped with prosciutto

• Shrimp and Chorizo
  Skewered and pan-grilled with minced garlic

• patatas bravas
  pan-fried potatoes in a spicy tomato sauce

• Miniature Quesadillas
  Pan-grilled with cheddar and jack cheeses, fruit salsa, fresh mango, and cilantro

• Puff Pastry
  Stuffed with chopped portobellos, onions, and fresh thyme with bearnaise sauce

• Seasoned Grouper
  Filets encrusted with fennel seed, coriander, and lemon pepper

• Tartlet
  Sauteed bell peppers, onions, garlic, and herbs de provence atop creamy goat cheese

• Feature Tapas
  Our chef's choice and featured tapas are changed our regularly