Entrees | |
| Indonesian Jumbo Lump Crab Salad | 19.00 |
| with Avocado and Organic Tomato Napoleon | |
| Pan Seared, Oven-Roasted North Atlantic Salmon Fillet | 18.00 |
| over Roasted Fingerling Potatoes with a Tarragon Beurre Blanc | |
| Eggplant, Spinach and Ricotta Cannelloni | 14.00 |
| with Fresh Tomato Basil Coulis | |
| Roasted Chicken Breast | 16.00 |
| With Gnocchi, Broccolini, Sauce au Poivre | |
| Penne Pasta with Seafood | 22.00 |
| Roasted Corn, Chorizo, and a Cilantro Garlic Cream Sauce | |
| Duck Confit au Poivre | 18.00 |
| with Roasted Potatoes and Sautéed Vegetables | |
| Boudin Blanc or Boudin Noir | 21.00 |
| Classic French Sausage with Lyonnais Potato, Swiss Chard, Dijon Mustard | |
Salads | |
| Baby Greens | 11.00 |
| Tossed with Strawberry Balsamic Vinaigrette, Garnished with Toasted Almonds | |
| Tossed Spinach Leaves | 11.00 |
| with Slow Roasted Mushrooms and Onions, a Warm Red Pepper-Rosemary Vinaigrette, Herbed Goat Cheese with Almonds | |
| Romaine Leaves with Caesar Dressing | 11.00 |
| Feta Cheese, Kalamata Olives & Toasted Pine Nuts | |
| Pan Asian Sashimi Salad | 18.00 |
| with Ahi Tuna, Crispy Rice Noodles, Wasabi, and Cashews, on Mixed Greens Tossed with Sesame Ginger Hoisin Vinaigrette | |
| Salad Additions | 6.00 |
| Add Grilled Salmon or Hazelnut Encrusted Chicken to any salad. | |
Sandwiches | |
| Cup of Soup of the Day and any Half Sandwich | 12.00 |
| Roasted Eggplant, Tomato and Onion | 11.00 |
| Basil Pesto, Sweet Tomato Relish on Olive Bread** **Sandwiches served with either Mixed Baby Greens or Spinach Salad | |
| Cajun Rubbed Mahi-Mahi | 16.00 |
| with Avocado and Cucumber Relish on a Milano Roll** **Sandwiches served with either Mixed Baby Greens or Spinach Salad | |
| Soup du Jour | 5 Cup 7 Bowl |


