SPECIALS

Chef’s Specials
Appetizers

QUAIL SATAY

MARINATED SEMI BONELESS JUMBO QUAIL. PEANUT SATAY SAUCE. CARROT, GREEN ONIONS, ROASTED PEANUT & CILANTRO SALAD

NO CHEESE LEFT BEHIND

SEASONED CRISPY CORNMEAL CRUSTED CHEDDAR HEESE CURDS. BEER BRAISED SWEET ONION JAM

Entrées

SKIFFIN FOR SCALLOPS

SEARED DAY BOAT SCALLOPS, SALLION AND YUKON SMASHED POTATOES, SAUTEED GARLIC SPINACH, HOUES CAJUN SPIE BUTTER SAUCE, CRISPY POTATO PETALS, CILANTRO

OLYMPIC TUNA

ponzu marinated seared ahi tuna steak, griddled sesame seed sushi rice cake, cabbage, carrot, cucumber, and cashew nut salad, citrus soy glaze, wasabi tobiko 

FIERY CAULIFLOWER GRILLED CHEESE

semolina bread, gorgonzola cheese, cheddar cheese, pepperjack cheese, charred cauliflower bites, buffalo hot sauce, side celery root-carrot slaw and cauliflower dipping sauce. house cut french fries.

PORK OSSO BUCCO

tomatillo and onion slow braised pork osso bucco, crispy green plantain cake, chorizo and tomatillo stew, sour cream, cilantro, crispy plantain chip

RABE N SHROOMS PASTA

orecchiette pasta, broccoli rabe bites, shaved fennel, Vidalia onions, shiitake mushrooms, portabella mushrooms, tomato. garlic and white wine broth, grated pecorino Romano cheese

TOP OF THE TAPANEDE SALAD

baby wild arugula leaves, shaved Parmesan Reggiano cheese, sun-dried tomato, white Italian anchovies, dried cranberries, sunflower seeds, hearts of palm, crispy crouton, kalamata olive and balsamic vinegar