SOUPS

Coconut Soup with seared bay scallops. 6.50
Smithfield ham and lentil. 6.25

APPETIZERS

Red and green romaine salad with honey mustard dressing, spiced pecans, grated Reggiano and grilled foccacia. 7.00
Spinach and baked goat cheese with gilled red onions, raspberry coulis and toasted pinenuts. 7.50
Baby lettuces with diced Asian pears, sliced black grapes and garlic-brie dressing. 7.25
Foie gras with apple chutney and honey sauce. 11.50
Sauteed calamari with a warm panzanella salad. 8.00
Sauteed shad roe with smoked bacon, caramelized onion and a roasted orange sauce. 8.25
Sauteed cured salmon cakes with sesame gingered mustard. 8.50

MAIN COURSES