Roasted Red Pepper and Parmesan Soup 8/Cup 10/Bowl
Caprese Salad 13
Heirloom Tomatoes, Buffalo Mozzarella, and Fresh Basil Topped with a Balsamic Reduction
Eight Jumbo Shrimp Lightly Breaded with Cashews and Flash Fried, Served with Thai Dipping Sauce 14
Baked Mini Brie Topped with Macerated Berries and Served with Grilled French Bread 14
Dinner for Two 75
Four 4-Ounce Pan Seared Tenderloin Medallions Served with Wild Mushrooms, Caramelized Onions, Red Wine Demi Glace, Béarnaise Sauce, Gratin Dauphinoise Potatoes, and Honey Roasted Carrots
Almond Chicken 24
Almond Crusted Chicken Breast Topped with Strawberry Cream Sauce Served with Asparagus and Steamed Rice
Wild Mushroom Ravioli 23
Organic Wild Mushrooms, Asparagus Tips, and Portobello Ravioli Tossed in a Marsala Cream Sauce
Pan Seared Halibut 41
Flaky Pan Seared Halibut Topped with Ginger Hibiscus Sauce and Served with Red Himalayan Rice and Sesame Steamed Vegetable Medley
Red Velvet Bistro Cake
