Artisanal Cheese Plate
A modern pairing of Brillat Savarin triple-cream brie, Zola aged gouda, Boucheron Chevre goat cheese and Pt. Reyes blue cheese with organic seedless grapes.
Antipasto Plate
Italian cured meats, marinated vegetables, olives, toasted baguette slices and drizzled with cold stone pressed extra virgin olive oil.
Calamari French Fries
Calamari steak cut to fry size with a mild Louisiana seasoning then tempura battered and served with garlic aioli.
Stuffed Mushrooms & Herb Creme Fraiche
Four baked baby portobello mushrooms stuffed with stilton cheese, walnuts and parmesan, topped with seasoned bread crumbs.
Roasted Vegetable Sliders
Balsamic and rosemary marinated roasted portobello mushrooms, eggplant, vine-ripened tomatoes and sweet red onion topped with sprouts on a sweet roll.
Gulf Shrimp & Vegetable Fire Cracker Duet
Two jumbo pastry wrapped spicy marinated prawns and two sesame marinated vegetable rolls, deep fried and served with a sweet chili cilantro sauce over marinated rice noodles.
Sweet & Spicy Chicken
Battered fried chicken in a sweet and spicy red chili sauces served over
basil infused brown rice.
Scallops & Arancini di Riso
Sautéed Sea scallops are paired with a cheesy risotto fritter and fresh asparagus.
Beef Tenderloin Sliders
A quartet of small bite-size beef medallion on a mini sweet roll, topped with melted blue cheese, clover sprouts and a spicy horseradish mayonnaise.
Butterfly Prawn Spiedini
Skewered prawns lightly tossed in olive oil and sea salt.
Served with a fruity, slightly spicy sauce.
Australian Lamb Chops
Two Australian lamb chops marinated and grilled to medium rare with fresh local vegetables.
Chef James Larsen