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 server 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
19.50

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

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

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

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