jumbo lump crab in horseradish aioli with chilled roasted beets, torn bread croutons and chives,
11
"daisy salad" of fresh mozzarella, roasted peppers, arugula and pumpkin seeds with white balsamic vinaigrette,
7.5
grilled Veal sweetbreads over roasted artichokes, onion and peppers with preserved lemon browned butter,
10
julienned Gala Apple and Belgian endive tossed with toasted walnuts and Amish blue cheese in white wine vinaigrette,
8
gulf oysters poached in Herbsaint cream with bacon, fennel, spinach and tornbread croutons,
10

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