Join us in the Haye Loft for a wine tasting, Friday Jan 27 from 3-5:30pm. Tickets just $30! Read More

Appetizers

HUMMUS BI TAHINA*
A smooth chickpea, garlic, tahini, and lemon purée, served with hot pita bread, Greek peppers and kalamata olives
11.50

ZUCCHINI FETTUCCINI*
Fresh strips of zucchini quickly sauteed in roasted garlic olive oil, topped with homemade tomato sauce and Sartori parmesan shavings
12.50

FRIED GREEN TOMATO FUSION
Panko and cornmeal-crusted green tomatoes, pan-fried and served with a spicy, roasted red bell pepper sweet chili sauce and topped with pecan pesto and feta cheese
14.00

SMOKED SALMON ON BUCKWHEAT CREPES*
Thinly sliced, cold-smoked Salmon served over warm Russian-style crepes, garnished with a duet of caviars, sour cream, minced onions, capers and fresh dill
14.25

IMPORTED WHITE ANCHOVIES*
 Marinated white anchovies imported from Italy, served with bruschetta
18.00

CHEF’S PÂTÉ
A mixture of duck livers, veal, mushrooms, fines herbes, and garlic served with fresh vegetables, capers, diced onions, and hot toast
10.75

PEPPER CRUSTED TUNA SASHIMI*
Fresh Florida tuna, pan-seared rare, chilled and sliced.  Accompanied by a seaweed salad, fried rice noodles, teriyaki poached ginger and wasabi aioli
19.50

SNAILS LESLIE*
Burgundy Helix snails with braised mushrooms in an herb, sherry, and garlic butter sauce
14.00

SWEET N’ SPICY SHRIMP*
Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with a honey mustard sauce
17.50

ASIAN FUSED DUCK LIVERS
Seared duck liver on chopped romaine and seaweed, served with wasabi aioli, sesame ginger sauce and house made pickled spicy red onion
11.00

*Indicates dish is gluten free or can be made gluten free