Louisiana crawfish tails in roasted garlic and poblano pepper aioli with oven dried tomatoes, French bread croutons and chives,
10
"daisy salad" of fresh mozzarella, roasted peppers, arugula and pumpkin seeds with white balsamic vinaigrette,
7.5
lobster and mascarpone ravioliwith white wine braised leeks, oven dried tomatoes and brandy cream,
10
julienned Gala apple and Belgian endivetossed with toasted walnuts and Amish blue cheese in white wine vinaigrette,
8
gulf oysterspoached in Herbsaint cream with bacon, fennel, spinach and tornbread croutons,
10
smoked wild salmon mousse with dill sour cream, pickled red onion and French bread croutons,
10

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