jumbo lump crab in horseradish aioli with chilled roasted beets, torn bread croutons and chives,
11
"daisy salad" of fresh mozzarella, roasted peppers, baby greens and pumpkin seeds with white balsamic vinaigrette,
7.5
mushroom, roasted garlic and goat cheese ravioli with roasted shrimp, oven dried tomatoes and basil pesto 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
warm spinach salad with shallots, toasted pecans and bacon in sherry vinaigrette topped with a fried goat cheese cake,
9

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