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~ Appetizers ~
Pan Seared Foie Gras Over caramelized pineapple topped with micro arugula, crushed pistachio and a ginger vinaigrette. $14.95
Mussels Mariniere Prince Edward Island mussels steamed in white wine and fresh herbs with housemade baguette. $11.95
Galette de Crabe et Homard: France Provence style lobster and crab cakes finished with basil oil and a citrus beurre blanc. $11.95
Jumbo Diver Scallops: Italy * Award Winning Best Appetizer—2004 Taste of the Nation Wrapped in prosciutto and served over a fava bean puree with a lemon marmalade. $11.95
Crispy Calamari: North Africa Chickpea flour crusted Morrocan spiced tomato sauce, fresh mint and peppadew peppers. $9.95
Kobe Beef Kofta: Egypt Grilled aromatic spiced ground Kobe skewers, grilled and served with marinated cucumbers, mint yogurt and grilled pita. $9.95
Crisp Moroccan Chicken Briouat with Apricot Savory Moroccan pastry filled with sauteed chicken breast and vegetables with fresh ginger and a spicy sweet charmoula dipping sauce. $8.95
Greek Flat Bread Marinated tomatoes, kalamata olives, red onions, extra virgin olive oil and feta cheese. $8.95
Crisp Israeli Falafel Traditional chickpea fritter served with a cucmber and tomato salad, pita bread, and a tahini yogurt sauce. $8.95
~ All appetizers may be served Mezze or Tapas style on platters ~ ~ Please ask for a manager to assist you with any food allergy concerns ~
~Mid Courses and Salads ~
Flavors of the Mediterranean Tapenade, Baba Ghanoush and Hummus served with dolmades, white bean Parmigiano-Reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil. $8.95
Tega Hills Mixed Greens Salad Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette. $7.95
Peaky Toe Crab Salad Savory corn panna cotta, crispy Italian bacon and tomato vinaigrette. $11.95
Poached Pear and Baby Arugula Salad: Italy Spiced walnuts, Gorgonzola dolce and a Chianti reduction. $8.95
Mediterranean Salad Chopped romaine and crisp vegetables with olives, peppadew peppers and quail eggs. Tossed with a creamy lemon parmesan dressing and served with crisp herb lavash. $7.95
~Cheese Selections~
France Saint Andre: Soft ripened triple cream. Rich and buttery cows milk cheese
Italy Gorgonzola Dolce: Mild, young, blue creamy cheese.
Domestic Sweetgrass Thomasville Tome: Georgia Golden yellow cheese with a smooth, creamy, mellow buttery taste.
Dante: Wisconsin This artisan sheep's milk cheese has a nutty, rich and complex flavor with a firm supple texture
Maytag Blue Cheese: Iowa Cave ripened, cows milk, blue cheese. Tangy, Spicy America legend.
England Quickes Traditional Cheddar: Cows milk, full bodied, buttery sharp cheese.
~Traditional Entrees~
Lamb Tagine: Morocco Slow cooked lamb shank simmered with Ras el Hanout and a blend of apricots, dates, carrots, beets and saffron potatoes. $27.95
Duo of Wild Boar: Italy Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto, served with rainbow Swiss chard and black currant marmalade. $29.95
Whole Roasted Mediterranean Sea Bass: Greece Whole roasted Bronzini with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta. $27.95
Beef Tenderloin ala Blue: Charlotte NC Pan seared filet topped with creamy gorgonzola dolce, served with sweet onion marmalade and a pancetta and green pea risotto. $32.95 Twelve ounce filet $51.95 (additional charge for split entrees)
Mushroom Bolognese: Italy Mixed chopped forest mushrooms slow cooked with diced vegetables and tomatoes over parppardelle pasta. $18.95
Lamb Loin: France Marinated with fresh herbs and grilled served over ratatouille and gnocci Parisienne, finished with mustand red wine demi glace. $26.95
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~Seasonal Special Entrees~
Alaskan Halibut Pan seared and served with a sweet corn and littleneck clam soubise, sauteed baby spinach and pomme fondant. Topped with a truffled corn and arugula salad. $26.95 Suggested Wine Pairing: 2006 St.Francis Sonoma County Chardonnay $10.95/glass
Grilled Niman Ranch Pork Tenderloin Marinated in herbs and honey mustard served with porcini scented polenta, sauteed greens and roasted local peaches. $24.95 Suggested Wine Pairing: 2005 Pietra Santa, Cienega Valley Zinfandel $11.95/glass
Pan Seared Australian Sea Bass Over local organic heirloom potatoes and baby squash with salsa verde and tomato confit. $24.95 Suggested Wine Pairing: 2006 Martin Codax, Rias Baixas Spanish Albarino $8.95/glass
Maple Leaf Farm Duck Breast Crisp oven roasted and served over an artichoke gratinee. Finished with a local cherry caponata and a pinot nior jus. $24.95 Suggested Wine Pairing: 2006 Saintsbury Garnet, Carneros Pinot Noir $14.50/glass
Jumbo Scallops Pan seared over a warm new potato, pancetta and spring asparagus salad finished with crisp veal sweetbreads and a Dijon veal jus. $23.95 Suggested Wine Pairing: 2005 BV Carneros Reserve Chardonnay $15.95/glass
Grilled N.Y Strip Crushed Yukon Gold Potates, arugula and shaved Pecorino salad with a caramelized shallot jus. $33.95 Sugguested Wine Pairing: 2002 Chalk Hill, Sonoma County Cabernet Sauvignon $18.95/glass
~Sides~ Crushed Yukon Gold Potatoes with Arbequina Oilive Oil and Sea Salt. $5.95 Sweet Pea and Pancetta Risotto $7.95 Haricots Verts $5.95
Exectuvie Chef Gene Briggs Chef de Cuisine John Matthews Sous Chef Jamie Lynch
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