Antipasto of roasted artichoke hearts, cured olives, roasted marinated peppers, grilled baby eggplant, aged provolone, and an array of cured meats - 9
Gulf prawns skewered with rosemary, sauteed with garlic and basted with a tamarind glaze - 9
House-made roman-style gnocchi made with truffles, portobello mushrooms and a roasted garlic cream sauce - 9
Polenta crusted sea scallops on a bed of garlic spinach, crispy pancetta, and fire roasted tomatoes - 10
Lobster spring rolls with mixed Asian vegetables and a sweet and sour plum sauce - 10
Saffron risotto made with lobster and herbs, parmesan grano crisp - 10
Pan seared stone crab cakes served with a lemon-garlic aioli - 10
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