MAIN MENU

 APPETIZERS

 

+ ROASTED HALF PEAR TOPPED WITH GOAT CHEESE & CRANBERRY HONEY $12

 

+ LOCALLY GROWN FIELD GREENS   $12

With pumpkin seed oil, blue cheese & roasted pumpkin seeds

 

HOT BACON & CARAMELIZED PECAN BABY SPINACH SALAD  $12

 

THREE CHEESE ONION SOUP  $12

 

GOAT CHEESE SOUFFLE   $12

Served with fig jam  & homemade melba toast

 

+ SAUTEED SPAGHETTI SQUASH $10

Served with a pumpkin seed oil and roasted pumpkin seeds

 

802 BLUE   $15 

Local aged blue cheese with Armenian cherries & crisp filo topped with pistachios

 

*+ TUNA CEVICHE $15

With mango, lime, crushed pecans & tostones

 

*+ TUNA CARPACCIO $15

With olive oil, capers, onion & parsley

 

   + SALMAREJO $16

Caribbean creole crab served warm with tostones

 

ESCARGOT EN CRUTE $14

With garlic butter & topped with puff pastry then baked

 

+ LOBSTER “CARIBBEAN” RISOTTO $16

Using a Caribbean medium grain rice & saffron over veal jus

 

+ PATATAS BRAVAS $15

Sautéed potato & chorizo tossed with escabeche

 

* BEEF TARTAR  $16

Topped with Quail Egg & served with homemade melba toast

 

LAMB MEATBALLS  $14

with a spicy tomato sauce with cucumber, yogurt & mint 

 

+ Gluten Free

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness,

especially if you have certain medical conditions.

 

 

 

 

ENTREES

 

+PORTABELLO & EGGPLANT PARMESAN  $27

Served over homemade marinara sauce

 

SALMON STRUDEL  $30

Wrapped in spinach & filo. Over potato mash & vegetables & drizzled with lemon butter

 

COD STUFFED WITH CRAB  $34

Served with mash potato & sautéed chunky vegetables with lemon butter

 

PLANTAIN CRUSTED DORADO (MAHI MAHI)  $30

With rice & beans & topped with escabeche  e

 

+TAMARIND BBQ SHRIMP WITH MOFONGO OVER GONDULEZ STEW   $29

 

MARYLAND CRABCAKE  $36

The real deal…served with homemade shoestring fries & tartar sauce

 

+CREAMY LOBSTER PORTABELLO  $35

Lobster chunks in a onion cream sauce over a sautéed portabella on sautéed vegetables

 

CHICARRONI DE POLLLO  $30

Lime, Garlic & Cilantro Chicken Chunks (some bone-in) with Island rice & beans

 

+PECAN & MAPLE GLAZED DUCK BREAST  $33

Served with mash potatoes & sautéed green beans with onion & bacon

 

GRILLED DUCK CONFIT, DUCK SAUSAGE & SAUTEED SPÄTZLE  $35

 

SLOW ROASTED PULLED PORK & GNOCHI  $29

Sautéed with onions, pecans & spinach

 

FRESH GROUND VEAL BOLOGNESE  $30

With penne pasta

 

VEAL EMMINCE’   $30

Sautéed Veal strips with mushroom and a light veal cream sauce served with homemade spätzle

 

VEAL OSCAR  $35

Topped with lump crab, asparagus & homemade hollandaise sauce

 

WIENER SCHNITZEL  $32

Served with warm German potato salad flavored with vinegar, bacon & stoneground mustard

 

 LAMB CHOPS TOPPED WITH STONE GROUND MUSTARD & GOAT CHEESE  $33

With sautéed vegetables mixed with wedge potatoes

 

*+TENDERLOIN OF BEEF TOPPED WITH PISTACHIOS & BLUE CHEESE  $36

With sautéed vegetables mixed with wedge potatoes

 

 

+  GLUTEN FREE

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness,

especially if you have certain medical conditions.

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3 thoughts on “MAIN MENU

  1. I enjoyed your new blog?? Tweet??, whatever so much until I got to the current menu!! — on a Friday afternoon while trying to hold a science class in the library for 35 junior high children. My stomach actually tried to call up travelocity!!! I suppose 80 degree weather will not be enough incentive to get you to come to Puerto Rico?? Did I miss not seeing any photos of the staff–especially the younger staff?? or of your featured plate of the day??

    Un abrazzo desde Puerto Rico where we still love your cooking!!!

    Ron Chevako

  2. I Can’t believe your have been looking at my blog. Thank you!!! I’m sorry we didn’t contact you around Christmas…I was cooking for a house full of family. I too miss the 6 course dinners….sigh. So far I have only used photos that other people have posted and not taken any myself. I should…I will…I think.
    Anyway, let’s keep in touch.
    Much love,
    Melody

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