to your left

soup – cuban black bean, house favorite - $5

more soup –  soup of the day - $6

this salad – crispy romaine lettuce served with a creamy pesto caesar dressing - $7             (with chicken $8½)

crab cakes – petite crab cakes done 3 ways: toasted cumin and avocado mayonnaise, orange-tarragon tartar, and our own cocktail salsa -  $15 

bruschetta – crushed white beans and fresh herbs. dripped with white truffle oil. served with grilled flatbread - $9½

that salad – fresh baby spinach, cherry tomatoes, bacon crisps and herbed ricotta dressing- $8½(with grilled salmon $12)

the other salad – hearts of iceberg with tomato, crumbled bleu cheese, bacon and a parmesan ranch dressing - $6½

mozzarella – grape tomatoes and baby mozzarella over micro greens drizzled with basil oil and sweet balsamic reduction - $8½

stickers – turkey stuffed asian dumplings served with a sweet-chili and black tea reduction - $9½

winter greens – radicchio, frisee and water cress with red onion, grape tomato and shaved parmesan. Served with red beet and truffle oil emulsion - $9½

brie loaf – petite baguette stuffed with brie cheese and baked golden brown, accompanied by roasted tomato fondue - $ 9

three bean salad – green lentil, garbanzo beans, barley and  ancini di pepe tossed in a light vinaigrette with fresh herbs - $8¾

last salad – mixed seasonal lettuces with candied cashews, dried cranberries and crumbled goat cheese, served with champagne vinaigrette dressing - $8

to your right

pork – fig infused vodka braised  pork shanks served with mashed sweet potatoes and julienne vegetables - $19

fish – fresh tilapia filet crusted in Japanese panko crumbs with ginger-chive sauce over asian greens - $18

more fish –- salmon baked in a cornbread crust topped with spicy creole remoulade and roasted sweet potatoes  - $19

first chicken –  mojo marinated european style chicken breast with mango and black beans topped with a cilantro aioli  - $18½ 

pasta –  carbonara style fettuccini in a rich cream sauce of sweet peas, onion and bacon. topped with shaved parmesan reggiano and a sweet pea jus - $15

steak –- sriracha marinated  hanger steak. served over spice smoked corn relish served  with  grilled onion and gorgonzola ravioli - $20

2^nd chicken – parmesan encrusted chicken breast with chopped fresh tomato and basil in a balsamic herb vinaigrette - $16½  

duck – leg of duck confit over a gingersnap bread pudding with a tart cranberry reduction and wilted baby spinach- $21

more pork – spice rubbed pork tenderloin with eggplant and dark chocolate chutney and white cheddar mashed potatoes- $19½

stir fry – baby bok choy, onions, bell peppers and napa cabbage hot wokked with our own sweet and tangy hoisin style sauce - $12½ (add tuna or salmon  $16)

shrimp – grilled sugar cane-skewered shrimp and chorizo sausage over red beans and rice served with homemade guacamole - $20½

ravioli – wild mushroom stuffed raviolis served with wilted spinach in a savory pumpkin cream sauce - $ 17½

crawfish cake – pan seared louisiana crawfish cake  over green chile corn bread with a tangy tartar sauce and julienne vegetables  – $19