JULY 23rd

EAST INDIAN CURRY PRIX FIX

1ST COURSE

SAMOSA CAKES
WITH HOMEMADE MANGO CHUTNEY AND CHAAT
(A LA CARTE $8)
OR
MULLIGATAWNY

2ND COURSE

LAMB VINDALOO ON BASMATI RICE
(A LA CARTE $18)
OR
IVORY SALMON TANDORI ON COCONUT SPINACH
(A LA CARTE $22)

3RD COURSE

HOMEMADE ROSE WATER ICE CREAM

PRIX FIX MENU PRICE $33

FRIED ORGANIC GREEN TOMATOES FROM FOOTHOLD FARM WITH REMOULADE
7
CRAB HUSHPUPPIES WITH GARLIC-LEMON SAUCE
11
CAJUN CRAB CAKE WITH GRILLED ANDOUILLE AND REMOULADE
11
GOAT CHEESE TOPPED WITH BALSAMIC REDUCTION, CANDIED PECANS, ROASTED GARLIC,
SERVED WITH GRANNY SMITH APPLE AND GRILLED COUNTRY BREAD
12

SPOON FOOD

GUMBO OF THE DAY
GAZPACHO
MULLIGATAWNY
CUP 5 : BOWL 7

FROM THE GARDEN

PANZANELLA – TUSCAN SUMMER SALAD
8

TENDER MIXED GREENS TOSSED WITH RED WINE VINAIGRETTE & AROMATIC CROUTONS
6

CAESAR SALAD
ROMAINE LETTUCE WITH CAESAR DRESSING, FRESH PARMESAN, AND CROUTONS
STRAIGHT UP 8 ADD CHICKEN 10 ADD STEAK
12

SPINACH SALAD WITH BLUE CHEESE VINAIGRETTE, RED ONION, BACON, AND APPLES
10

GREEK SALAD WITH TOMATOES, ARTICHOKE HEARTS, PEPPERS, FETA,
KALAMATA OLIVES AND GRILLED PITA
10

CRISP FRIED CHICKEN LIVERS ON MIXED GREENS
TOPPED WITH BLUE CHEESE, BACON AND APPLES
11

FRIED CHICKEN TENDERS ON MIXED GREENS DRESSED WITH CHIPOTLE CHILI RANCH
TOPPED WITH ROASTED CORN, HONEY PECANS, AND CRISP POTATOES
13

SAIGON BEEF
BROILED BEEF TENDERLOIN OVER MIXED GREENS, TRI-COLORED PEPPERS
PEANUTS AND RED ONION WITH SPICY CHILI DRESSING
13

THE MAIN EVENT

FETTUCINE WITH SMOKED SALMON, SPINACH, ONION, CAPERS,
IN A CREAMY WHITE WINE SAUCE
15

HANDKERCHIEF PASTA TOSSED WITH CHICKEN, MUSHROOMS, SPINACH, AND
ROASTED GARLIC IN A CREAMY SAUCE
15

MUSHROOM RAVIOLI AND WHITE SHRIMP
IN A WHITE WINE SAUCE
16

ANGEL HAIR PASTA WITH FRESH TOMATOES AND PESTO
13

SPAGHETTI WITH BUFFALO MEAT SAUCE
15

ROASTED PORK TENDER WITH SPINACH, MASHERS, AND MUSTARD SAUCE
19

OVEN ROASTED DUCK BREAST ON SPINACH
WITH WASABI MASHED POTATOES
22

FILET OF BEEF BROILED OVER LAVA ROCKS
PEPPERONATA AND ROASTED POTATOES TOPPED WITH HERB BUTTER
30

THE BIG WAGYU STEAK

30 DAY AGED 30oz TOMAHAWK RIBEYE
(BIG ENOUGH TO SHARE…OR NOT)
95

“GOOD COOKING FATTENS A CLEAR CONSCIENCE.”
DENIS DECHANET