Tapas
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| seafood |
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| Three of our signature crabcakes served with a Spanish red pepper aioli and corn relish |
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| Grilled Jail Island salmon with roasted cauliflower gratin and tomato and asparagus caponata |
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| Two high-quality sea scallops sauteed in brown butter served with three cheese risotto and orange gremolata |
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| Grilled mushroom stuffed with crab meat, spinach, tomato and onion, and broiled with parmesan cheese |
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| Our Sashimi-grade ahi tuna steak is seared with a coriander and black pepper crust and served with wasabi mashed potatoes and topped with a citrus glaze |
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| small bites |
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| Dates stuffed with almonds, wrapped in applewood smoked bacon, drizzled with balsamic and served with honey |
| Manchego Cheese Crostini |
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$9 |
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| Manchego cheese with basil pesto on Ciabatta bread, served with figs |
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| Mushroom and Bleu Cheese Tart |
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$9 |
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| Sauteed wild mushrooms with caramelized onions and crumbled bleu cheese and a marsala reduction |
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| Spanish style meatballs in a romesco sauce topped with Manchego |
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| Butter-poached shrimp mixed with herbs and garlic, served with crostini |
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| White Marble Farms pork is grilled on skewers with saffrito sauce and chili-roasted nuts |
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| vegetables and cheese |
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| A variety of cheeses served with honey, seasonal fruit, nuts and crostinis |
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| Goat cheese in a chipotle Romesco sauce topped with balsamic vinegar and herbs, served with crostini |
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| Thinly-sliced capicola, cherry tomato confit, marinated olives and mozzarella, sprinkled with crispy pancetta and herbed sea salt |
| Marinated Artichoke Hearts |
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$7 |
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| Sauteed in white wine, broiled with a parmesan crust, served with crostinis |
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| Spring greens, candied almonds, celery, red onion, red delicious apple and bleu cheese lightly tossed in a raspberry walnut vinaigrette |
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| Spinach, dried figs, almonds and goat cheese tossed in a honey vinaigrette |
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| With fresh vegetables and pita toasts |
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| Layers of sliced beets, sweet potato, Yukon potato over spaghetti squash |
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| meat |
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| With three crusts - Hickory Char Herb, and Horseradish and Smoked Sea Salt served on potato risotto |
| Mediterranean Chicken |
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$11 |
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| Grilled chicken breast coated in basil pesto with tomato, roasted bell pepper, onion and feta over spinach |
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| Jumbo shells stuffed with ricotta, parmesan, spinach and herbs, served with sauteed broccolini and topped with a housemade vodka sauce |
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| Braised all-natural pulled chicken in a dark mole sauce with black bean mash and queso fresco |
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| 6 oz. flat iron steak with bleu cheese, sauteed mushrooms and caramelized onion over grilled asparagus |
| Cherry-Braised Veal Cheeks |
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$17 |
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| Slow-braised cherry veal cheeks with porcini mushroom polenta and a cherry pan sauce |
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| Shrimp, andouille sausage and chicken with rice, onion, celery, red pepper, tomatoes and spices |
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| Served with veggie fried rice and sweet soy sauce |
| Five Forks Mac & Cheese |
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$13 |
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| Cavatappi, gruyere and mascarpone cheese, duck confit, fresh herbs, pancetta, caramelized onions |
| Pork Ragu and Pappardelle |
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$13 |
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| Pappardelle pasta noodles are tossed in a braised pork ragu and topped with freshly grated asiago |
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| flatbread pizzas |
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| Chicken, Spinach & Artichoke |
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$11 |
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| Grilled chicken, spinach, artichoke hearts, garlic, sun-dried tomato pesto and red onions with parmesan |
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| Fresh tomato, mozzarella cheese, garlic and basil pesto |
| Chipotle Turkey & Blueberry |
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$11 |
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| Smoked turkey breast in a chipotle aioli with corn, green onions and blueberries topped with pepper jack cheese |
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| Sauteed mushrooms, garlic and bacon topped with Manchego and bleu cheese |
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