SMALL PLATES____________________________________________________________________________

FLATBREAD WITH GREEN OLIVE TAPENADE  $7  

LOCALLY GROWN FIELD GREENS WITH BLUE CHEESE, $12 V/G
 pumpkin seeds & balsamic vinaigrette  

SAUTEED SPAGHETTI SQUASH $14
topped with pumpkin seed oil and roasted pumpkin seeds

HOT BACON & CARAMELIZED PECAN BABY SPINACH SALAD  $14

GOAT CHEESE SOUFFLE WITH CHUTNEY & HOMEMADE MELBA TOAST  $16

THREE CHEESE ONION SOUP  $14

TUNA CARPACCIO  $18  G
with olive oil, capers & parsley

ESCARGOT EN CROUTE  $16

CHICARRONE DE POLLO $20 G

DUCK EGGROLL WITH SEAWEED SALAD  $16

STEAK TARTAR TOPPED WITH EGG YOLK AND SERVED WITH HOMEMADE MELBA TOAST   $18

 

MAIN PLATES

RATATOUILLE WITH FLATBREAD, TAPENADE & FRESH HORSERADISH $28

SALMON STRUDEL WRAPPED IN SPINACH & FILO $32
with lemon butter & mashed potato & sautéed green beans with spinach 

CREOLE SHRIMP MOFONGO  $34  X/G
Mashed yuca & sautéed shrimp in a tomato creole sauce
with green peppers, onion, garlic & olives served in a traditional pilon (mortar & pestle)

SWORDFISH   $34   G
with gandulez stew & topped with marinated avocado, tomato, & onion

FRESH GROUND VEAL BOLOGNESE WITH PENNE PASTA  $30

MARYLAND CRABCAKE   $40
with hand cut string fries & homemade tartar sauce

WIENERSCHNITZEL WITH WARM GERMAN POTATO SALAD  $38

ROASTED RACK OF LAMB $46
Topped with stone ground mustard, goat cheese and bread crumbs & served with au gratin potatoes and mint jelly

 

 

V = Vegetarian   X = Can be made Vegetarian   G = Gluten Free

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK  OF FOOD-BOURNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS