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appetizersHORS D OEUVRES


PULLED CHICKEN TOSTADAS

With chipotle aioli and avocado

CRIPSY SHIITAKE MUSHROOM CROSTINI
With goat cheese mousse

PULLED PORK SLIDERS
With pickled watermelon and cilantro

HEIRLOOM TOMATO AND BUFFALO MILK MOZZARELA SPOON
With fig vin cotto

GazpachoLOCAL FLUKE CEVICHE
With lime, cilantro, and plantain chips

JUMBO LUMP CRAB CAKE
With herb aioli

PISTACHIO CRUSTED YELLOWFIN TUNA
With caper marinated radish salad

PARMESAN CHIVE BISCUITS
With prosciutto, arugula, and lemon aioli

MARINATED BOCCACINI
With eggplant and roasted peppers

ROASTED TOMATO ARANCINI
With herb aioli

FIG AND BRIE CROSTINI
With honeycomb and micro bulls blood

Tuna TartareDEVILED EGGS
With scallions and truffle oil

JUMBO LUMP CRAB TACOS
With cilantro crème fraiche

VEGETABLE SPRING ROLLS
With Thai chili sauce

B.L.T. GOUGERES
With smoked bacon and lemon aioli

IRISH SAUSAGE IN A BLANKET
With malt vinegar aioli

DuckBRIASED LAMB TART
With harissa aioli and caramelized onions

MINIATURE PORK BANH MI
With quick pickles, slaw, and harissa aioli

SEARED FILET OF BEEF CROSTINI
With camembert and pesto

ROASTED BEET CONES
With goat cheese and pepitos

SHRIMP AND GRITS
With scallions and remoulade

SCALLOP CRUDO
With tangerine, pernod syrup, and crispy fennel

waitressDUCK PROSCIUTTO WRAPPED ASPARAGUS
With lemon caper aioli

CHILLED SWEET CORN SHOOTER
With jumbo lump crab and smoked paprika

GRILLED SHRIMP SKEWERS
With zucchini, tomato, and chimichurri sauce

CHEESY SAUSAGE BREAD
With gruyère and vodka sauce

FRIED PECONIC BAY SCALLOPS
With tartar sauce

menu13SESAME SEARED YELLOWFIN TUNA
With soba noodles and ponzu sauce

BRAISED DUCK SPOON
With cardamom and caramelized orange

SEASONAL VEGETABLE GAZPACHO
With basil oil and shrimp

STUFFED CRIMINI MUSHROOMS
With tallegio and leeks

MINIATURE BEEF SLIDERS
With coleslaw and barbecue sauce

CRISPY ARTICHOKE HEARTS
With goat cheese and chives


SALADS

IMG_0934MIXED GREEN SALAD
With seasonal vegetables and sherry shallot vinaigrette

SHAVED FENNEL SALAD
With dried pomegranates, feta, and oregano vinaigrette

RUSSIAN FINGERLING POTATO SALAD
With pesto, hard boiled eggs, and arugula

SHAVED BRUSSEL SPROUT SALAD
With pancetta, parmesan, and lemon vinaigrette

TRICOLOR BEAN SALAD
With grilled lemon, pink peppercorns, and salsa verde

ROASTED TRICOLOR BEET SALAD
With baby swiss chard, sunflower seeds, and cumin vinaigrette

SHAVED RED CABBAGE SALAD
With golden raisins, roasted pecans, and sherry vinaigrette

GRILLED CEASAR SALAD
With bacon croutons, and shaved parmesan

CLASSIC WEDGE SALAD
With pancetta, blue cheese and cherry tomatoes

ASPARAGUS AND MUSHROOM SALAD
With shaved radish and green goddess dressing

HEIRLOOM TOMATO AND BURRATA SALAD
With fig vin cotto, olive oil and basil


ENTREES

MARINATED SKIRT STEAK
With whipped horseradish potatoes and asparagus

RED WINE BRAISED SHORTRIBS
With mustard greens and cheddar grits

Steak OverGRILLED FILET OF BEEF
With swiss chard and potato-caramelized onion gratin

BRINED PORK TENDERLOIN
With mustard spaetzle and braised red cabbage

THAI MARINATED PORK CHOP
With glass noodles and bok choy

DIABLO CHICKEN THIGHS
with celery root puree and sautéed mushrooms

MARINATED CHICKEN BREAST
With gnocchi, parsnips and parmesan broth

GRILLED LAMB CHOPS
With chickpea salad and red wine jus

PAN SEARED STRIPED BASS
With artichoke barigoule, zucchini, and pesto

SEARED HALIBUT
With broiled tomatoes, feta, and quinoa

ROASTED MONKFISH MEDALLIONS
With sautéed spinach, rice cakes and beurre rouge

BUTTER POACHED LOBSTER
With corn salad and roasted potatoes

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