HAPPY VALENTINES DAY!!
Crisp ciabatta bread baked with pesto, tomato, onion, feta cheese and parmesan cheese drizzled with balsamic reduction 12
Smooth and mild cheese wrapped in puff pastry baked and topped with a strawberry champagne sauce served with assorted fruit, crackers, and honey roasted pecans. 15
SPINACH ARTICHOKE DIP
Artichoke hearts, roasted red peppers, onions, garlic, spinach sauteed and mixed with creamy cheeses, served with fried spinach chips 14
CRAB SALAD BOATS
Our special Jumbo lump blue crab mixture served in crisp romaine lettuce topped with a roasted shallots grape tomatoes drizzled with champagne vinaigrette 20
SMOKED TOMATO BASIL
Arcadian spring mix topped with fresh strawberries, blueberries, mandarin oranges, honey roasted pecans, goat cheese served with apple cider vinaigrette 15
Arcadian spring mix topped with grape tomatoes, red onion, carrots, croutons, parmesan cheese served with choice of dressing 7
Crisp romaine lettuce tossed with croutons, grape tomatoes, parmesan cheese, and caesar dressing 12
Topped with a pomegranate juniper berry glaze served with garlic roasted fingerling potatoes and asparagus.
Grade A goose liver pan seared served over toasted white bread topped with mission fig port wine sauce, served with asparagus.
Mild, sweet, firm, flaky white fish grilled served over sauteed spinach topped with creamy lemon herb sauce with capers served with mediterranean couscous and asparagus
CHATEAUBRIAND ( FOR TWO )
14 ounce filet tenderloin lightly grilled then roasted sliced and drizzled with a cabernet demi glace served with garlic roasted fingerling potatoes and asparagus
LOBSTER PRIMAVERA PASTA
Sauteed onions, artichokes, grape tomatoes, spinach, garlic, tossed with linguini fresh herbs and olive oil topped with a 5 ounce lobster tail.
22 ounce tender slow roasted pork topped with a brown demi glace served with fingerling potatoes and asparagus
SAMPLER PLATTER ( FOR TWO )
Four ounce beef wellington drizzled with red wine reduction
Four ounce Chicken wellington topped with white wine beurre blanc
Four ounce jumbo lump crab cake with remoulade sauce
Four ounce lobster tail with drawn butter
Served with fingerling potatoes and asparagus