Appetizers

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

FRIED GREEN TOMATO FUSION
Panko and cornmeal-crusted green tomatoes, pan-fried and served with a spicy roasted red bell pepper-sweet chili sauce. Topped with pecan pesto and feta cheese
13.50

ZUCCHINI FETTUCINI
Fresh strips of zucchini quickly sautéed in roasted garlic olive oil, topped with homemade tomato sauce and Sartori Parmesan shavings
12.00

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

SMOKED SALMON ON BUCKWHEAT CRÊPES
Thinly sliced, cold-smoked Salmon served over warm, Russian-style crêpes, garnished with a duet of caviars, sour cream, minced onion, capers, and fresh dill
15.75

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

PEPPER CRUSTED TUNA SASHIMI
Fresh Florida tuna, pan-seared to medium-rare, chilled and sliced. Served with seaweed salad, fried rice noodle, teriyaki-poached ginger, and wasabi aioli
18.00

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