jumbo lump crab in horseradish aioli with chilled roasted beets, torn bread croutons and chives,
14
"daisy salad" of fresh mozzarella, roasted peppers, baby greens and pumpkin seeds with white balsamic vinaigrette,
9
smoked salmon mousse with cucumber & oven dried tomato relish and French bread croutons,
12
julienned Gala apple and Belgian endivetossed with toasted walnuts and Amish blue cheese in white wine vinaigrette,
12
gulf oysters poached in Herbsaint cream with fennel, spinach and torn bread croutons,
16
warm spinach salad with shallots, toasted pecans and bacon in sherry vinaigrette topped with a fried goat cheese cake,
12
