Appetizers

HUMMUS BI TAHINA*
A smooth chickpea, garlic, tahini, and lemon purée, served with hot pita bread, Greek peppers and kalamata olives
11.00

ZUCCHINI FETTUCCINI*
Fresh strips of zucchini quickly sauteed in roasted garlic olive oil, topped with homemade tomato sauce and Sartori parmesan shavings
12.00

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
13.50

INSALATA DI MARE MISTA*
Lightly poached shrimp, scallops, and squid with steamed mussels, chilled and served in a light lemon and extra virgin olive oil dressing
16.25

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.
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
10.25

SNAILS LESLIE*
Burgundy Helix snails with braised mushrooms in an herb, sherry, and garlic butter sauce
13.50

SWEET N’ SPICY SHRIMP*
Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with a honey mustard sauce
17.00

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