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Classics

Brié
Double cream imported Brie wrapped in puff pastry and baked golden brown.
Drizzled with Melba sauce, toasted pine nuts and accompanied by fresh seasonal berries and lavish toast.

Smoked Salmon Platter
Cold smoked Atlantic salmon from Duck Trap river Maine. Garnished with lavash toast, cornichones, caper berries, diced red onion, chopped egg, and creamy chive goat cheese Mousseline.

Onion Soup
Caramelized Spanish onions slowly simmered in hearty broth made with chicken and veal. Topped with garlic crostini and broiled dry aged Gruyere, Fontina and fresh Mozzarella cheeses.

Cued meats and Cheese
An assortment of cured meats and cheeses from around the globe to include Prosciutto de Parma, Capocollo, Roaring Forties blue cheese, Pecorino Romano, Cahill's porter Irish cheddar and other worldly selections.

Pear and Blue Cheese Salad
Mixed greens tossed in champagne and raspberry vinaigrette. Garnished with fresh Bose pears, Roaring forties blue cheese, candied walnuts and dry cherries.

Lobster Bisque
Rich cream soup lightly spiced with Hungarian paprika and cloves and laced with chopped lobster. Garnished with creme fraiche, garlic crostini and cream sherry on the side.

Salmon Strudel
Baked Atlantic salmon wrapped in layered phyllo with peppercorn boursin cheese, baby spinach and leeks, napped with dill cream.

Chesapeake

Crab and Corn Chowder
Fresh lump crab and rich cream blended with roasted corn and gold potatoes. Lightly spiced and accented with sweet sherry.

Oyster Stew
Made to order. Plump oysters pan seared with celery and sweet onion. Seasoned with cracked peppercorn melange then simmered in fresh cream. Accompanied by traditional oyster crackers.

Crab Meat Cocktail
Jumbo lumps of blue crab served over a cucumber and tomato salad drizzled with apple cider vinaigrette. Sides of spicy cocktail sauce, drawn butter and Old Bay seasoning.

Fried Oysters
Fresh oysters pan fried in a traditional dusting of white cornmeal. Accompanied by pommery mustard sauce, cocktail sauce and Old Bay seasoning.

Duck Breast
Sliced pan seared duck breast from Maple Leaf Farms fanned over house-made tart apple and cranberry chutney.

Oyster Chesapeake
Plump half shell oysters topped with lump crab, balsamic roasted shallots, diced tomatoes, and crushed garlic toast then broiled. Drizzled with Mornay sauce and fresh chives.

Fried Green Tomatoes
Fresh green tomatoes lightly breaded with stone ground white corn meal and slowly pan fried. Accompanied by tea smoked sea salt, fresh black pepper and honey dijonnaise.

Latin and Caribbean

Black Bean Soup
Cuban black beans slowly simmered in ham broth and garnished with cilantro sour cream, fresh avocado, and chives.

Duck Taquitos
Roasted duck breast and black beans seasoned with cumin then wrapped in a corn tortilla and flash fried. Accompanied by green tomato sals and cilantro sour cream.

Guacamole
Fresh made to order with garlic, tomatoes, fresh squeezed lime juice and served with crispy corn chips.

Crab Salad Avocado
Jumbo Lump crabmeat tossed with cilantro, lime juice, cracked pepper, fresh tomatoes and chili oil. Served atop a buttery avocado half with creme fraiche.

Snapper Vera Cruz
Fresh snapper accompanied by a spicy tomato stew reduced with fresh peppers and cilantro steamed in a banana leaf. Garnished with fresh avocado and lime.

Beef Nachos
Crisp tortilla rounds topped with pepper-jack cheese, shredded braised beef and caramelized onions broiled and presented with fresh avocado, green tomato salsa and cilantro sour cream.

Mini Cuban
Roasted pork tenderloin piled on Ciabatta bread with pickle chips, zesty mustard and a crunchy Latin slaw. Pressed flat on the grill.

Pub Food

Pickle Fries
Flash fried breaded dill pickle chips served with sweet chili aioli.

Scotch Egg
Hard-boiled egg wrapped in seasoned sausage and deep fried. Served with Dijon mustard and whole egg mayonnaise.

Chicken Ribbons
Marinated chicken ribbons dredged in buffalo style sauce and flash fried. Accompanied by chunky blue cheese dressing.

Burger Sliders
Two slider patties seasoned and cooked tavern style. Served with dill pickle chips on potato rolls.

Lisa's Crab Puff
Lump crab blended with old bay, sweet sherry and mayonnaise rolled into a puff pastry pocket. Baked golden brown and accompanied by mustard aioli.

Steak and Cheese Pannini
Shaved beef sauteed with mushroom melange and Fontina cheese. Then grilled on Ciabatta bread. Accompanied by pepperoncinni, mayonnaise, and spicy Dijon mustard.

Sausage Rolls
Spicy sausage rolled in pastry shells and baked. Served with Dijon mustard.

Pan Fried Italian Ham
and Cheese Sandwich
Prosciutto de Parma, fresh mozzarella, sun dried tomato pesto and roasted eggplant on hearty white bread lightly battered and pan fried. Drizzled and Tuscan extra virgin olive oil and balsamic reduction. Garnished with a spicy cherry pepper.

Vegetarian

Roasted Beef Carpaccio
Roasted red and golden beets shaved thin and layered with mixed greens tossed in barrel aged balsamic vinegar. Garnished with roasted red peppers, marinated artichokes, shaved pecorino Romano, crispy fried sweet onions and imported Tuscan olive oil.

Spanish and Goat Cheese Tart
Sauteed garlic and spinach blended with goat cheese and baked in a savory tart shell. Drizzled with balsamic vinegar reduction.

Asparagus
Fresh asparagus grilled with extra virgin olive oil, cracked black pepper, tea smoked sea salt and aged Pecorino Romano.

Baby Spinich Saute
Tender baby spinach quickly sauteed with olive oil and roasted garlic. Served with sherrry vinegar, cracked pepper melange, and tea smoked sea salt.

Vegetable Napoleon
Eggplant, zucchini, yellow squash, portabella mushroom and asparagus grilled and stacked. Garnished with rosemary roasted grape tomatoes and imported Tuscan extra virgin olive oil.

Mushroom Pizza
Crispy lavash crust spread with mascarpone cheese and topped with broiled mushrooms and smoked mozzarella. Finished with white truffle oil and chiffonade of arugula.

Tomato Bisque
A rich and hearty home-style tomato soup topped with grilled heirloom cheddar cheese pannini.

Comfort

Chicken Pot Pie
Chicken braised in reduced chicken stock with sweet corn, carrots, potatoes, pearl onions, celery and sweet peas. Topped with a pastry crust and baked golden brown.

Mac and Cheese
Tender orecchietti blended with an imported Italian Fontina cheese sauce. Broiled and served with crumbled garlic croutons.

Jambalaya
Andouille sausage, gulf shrimp and chicken simmered in a traditional spicy brown gravy. Served over dirty rice.

Beef Tips Burgundy
Australian free range beef tips sauteed with roasted cippolini onions and cremini mushrooms. Finished with robust red wine and reduced veal stock.

Mashed Potatoes
Yukon gold potatoes blended with rich cream, fresh chives, cultured sour cream and whole butter. Garnished with smoked sea salt, cracked pepper melange and whole butter.

BBQ Cup
Delicate puff pastry shells filled with shredded beef, Spanish onion, and a Memphis style bbq sauce. Topped with broiled Cahill's Irish cheddar cheese and crumbled applewood smoked bacon.

Breads and Spreads
House made Mrs. Hogan's rolls, a secret recipe passed down through generations of our chef's family. Served hot out of the oven with whipped butter, hot pepper jelly and rosemary infused olive oil.

Mediterranean

Stuffed Calamari
Whole calamari tubes stuffed with spicy Italian sausage, grilled and served over roasted tomato marinara sauce. Finished with fresh basil.

Ensalata Caprese
Vine ripened grape tomatoes, fresh mozzarella, fresh basil chiffonade, cracked peppercorn melange, Tuscan extra virgin olive oil, smoked sea salt and aged balsamic vinegar.

Paella
Traditional paella with chicken, andouille sausage, calamari, shrimp and aromatic saffron broth with short grain rice. Please allow extra time for the preparation of this dish.

Stuffed Bella
Roasted portabella stuffed with herbed goat cheese and topped with crushed pine nuts. Broiled then drizzled with extra virgin olive oil and fresh herbs.

Carpaccio
Peppercorn crusted tenderloin of beef shaved and presented on a bed of baby arugula and grilled polenta. Garnished with a shaved Pecorino Romano, balsamic reduction and Tuscan extra virgin olive oil.

Deep Fried Risotto
Creamy risotto stuffed with fresh mozzarella and flash fried. Accompanied by house made marinara and red chilies.

Anitpasto
A selection of fresh and aged cheeses, cured meats, marinated peppers, grilled vegetables, assorted olives and Italian style spreads.

Pacific Rim

Ahi Egg Roll
Tuna wrapped in a wonton skin with fresh cilantro and wasabi then flash fried. Served with soy sauce and wasabi aioli.

Chicken Satay
Spicy citrus marinated chicken breast skewers grilled and served with Thai peanut sauce.

Calamari
Lightly breaded and flash fried calamari tossed in sesame oil and served with a Thai inspired dipping sauce.

Dim Sum
Assorted shrimp and seafood dumplings steamed and served with spicy plum sauce and lime and chili infused soy sauce.

Shrimp Toast
Domestic brown shrimp ground with sesame oil, nam pla, ground fresh chilies, and soy sauce, pan toasted on hearty bread. Drizzled with spicy plum sauce and fresh chives.

Seared Tuna
Lightly seasoned Ahi seared rare, sliced and served with a vibrant wakame salad, soy sauce, wasabi and Chinese mustard sauce.

Shrimp Tempura
Large shrimp lightly battered and flash fried on a sugar cane skewer. Served with sweet chili aioli.

Nouvelle

Lamb Chop Lollipops
Fresh free range Australian lamb chops rubbed with fresh rosemary and grilled over an open flame. Served with a cranberry mint demi-glace.

Coffee/Peppercorn Crusted
Tenderloin of Beef
Petite filet mignon medallions of free range Australian beef crusted in Kona coffe and peppercorn melange then broiled. Served with portabella mushroom and demi glace.

Grilled Caesar
Hearts of romaine lettuce quartered and dredged in creamy Caesar dressing then quickly seared over an open flame. Topped with garlic croutons, shaved Pecorino Romano and anchovy filets.

Shrimp Provencal
Jumbo gulf shrimp sauteed with garlic, shallots, tomatoes, lavender, Kalamata olives, finished with white wine and caper berries.

Braised Rabbit Ravioli
Rabbit braised in a robust red wine broth mixed with peppercorn boursin cheese and fresh basil poached in fresh pasta pillows. Presented over an oven roasted Roma tomato sauce and shredded Pecorino Romano.

Curried Shrimp
Fresh gulf shrimp simmered in red curry and coconut milk. Drizzled with a fresh mint and lime syrup.

Foie Gras
Lightly seared foie gras served over a port wine reduction and garnished with a fresh pear and jicama slaw.

Afterthoughts

Chocolate Truffle Torte
Flourless dense chocolate ganache garnished with a gold dusted chocolate truffle.

Fresh Berry Cheesecake
Decadent cheesecake garnished with fresh seasonal berries and raspberry sauce.

Smith Island Apple Tart
Carmelized apples over buttery pastry crust covered with marzipan crumble. Accompanied by crème anglaise and caramel sauce.

Chocolate Mousse Symphony
Layers of dark chocolate, milk chocolate and white chocolate mousse garnished with chocolate sauce.

Peanut Butter Crunch
Blackout cake with peanut butter and milk chocolate mousse topped with peanut crunch. Garnished with chocolate and caramel sauce.

Cheese Selections
Camembert from Normandy France, White Stilton with lemon zest from Leicestershire England, Roaring Forties Blue from King Island Tasmania, Aged Pecorino Romano from Lazio Italy, Cahill's Porter Cheddar from Limerick Ireland, and Imported Fresh French goats' cheese.

• Accompanied by fresh fuit
  Braeburn apples, red flame grapes, strawberries, raspberries and blackberries.
• Accompanied by dried meats
  Prosciutto de Parma, Capocollo San Daniela, Salami Molinari Toscano and Andouille Sausage.