STARTERS
Native Clams
Broiled with Pomadoro, Asiago and Herbs
Fresh Sweet Crab Salad
Layered with Greens, Red Onion and Citrus, Crostini
Artichoke Francaise
Gently Sauteed with Garlic, Herbs and Lemon Butter Sauce
Steamed Mussels Mouclade
In The Mariner’s Style with Saffron, Curry and Cream
Crispy Calamari
Tossed with Vinegar and Hot Cherry Peppers, served over Greens
Mozzarella and Tomato Stack with Pesto
on Crispy Eggplant “Bread”
SOUPS
Chilled Gazpacho with Sweet Crabmeat
Tomato and Red Pepper
SALADS
Pan Fried Haloumi
With Mixed Greens, Roasted Tomato Compote, Aged Balsamic and Toasted Pignoli Nuts
Roasted Beet, Orange and Feta
with Mixed Greens and Toasted Almonds
“Cooked” Moroccan Salad
Chopped Mixed Vegetables served over Baby Spinach with Grilled Radicchio
ENTREES
Breast of Chicken
Roasted with Honey Ginger Broth and Preserved Lemons served with Cumin Scented Chickpea Cake and Sauteed Beans
Grilled Marinated Bistecka
Tender Steak served over White Bean Cassoulet, Sweet Roasted Peppers and Braised Country Greens
Grilled Sliced Lamb
Served with a Rosemary Pan Reduction, Grilled Asparagus and a Goat Cheese Tomato Tartin
Oven Roasted Codfish
With Crabmeat and Bacalao, served with Julienne seasonal vegetables
Pan Seared Tilapia
With Basil and Citrus, Orzo and Braised Rabi
Mascarpone Filled Artichoke Agnolotti
With Jonah Crabmeat, Gorgonzola and Pignoli Nuts
Seared Sea Scallops
With Hot Peppers, Garlic, Capers, Tomatoes, Olives and Wine served over Pappardelle
Harisa Rubbed Tuna
with a Grilled Fennel Raita, Curry Scented Oil and Kushari
Zarzuela
Fresh Fish and Shellfish in a Savory Tomato and Herb Broth
Fish of the Day
Today’s Special Preparation