SPECIALS:

Heirloom Tomato and Fresh Mozzarella Salad with Local Organic Greens and a Light Cucumber Vinaigrette

Tasmanian Sweet Crab, Watermelon and Mango Cevich�

Pan Seared Hawaiian Sunfish served over a Vegetable Cake topped with a Tomato-Cucumber Salad and Balsamic Reduction

Roasted Pork Loin Stuffed with Cornbread and Sausage Finished in a Rich Pork Sauce served with Braised Red Cabbage and Apples

Mixed Grill of Quail and Duck Breast Served with Oven Roasted Peruvian Potatoes with Local Saut�ed Baby Squash and a Blackberry Duck Glaze

OUR REGULAR MENU

APPETIZERS

House made potato chips served with assorted dipping sauces 5.

Stuffed grape leaves with ground beef, rice, sun-dried cranberries and toasted pine nuts garnished with a mandarin orange and baby green salad 6.5

Seared lump crab cakes served with a grape tomato-herb salad and a roasted garlic basil aioli 9.

Shrimp ceviche with tomato, avocado and cucumber tossed with fresh squeezed lime juice and cilantro served in a martini glass garnished with fried tortillas 8.

Baked brie wrapped in puff pastry topped with caramel, toasted pecans and sliced apples 9.

Artichoke, spinach, and mozzarella cheese spheres lightly fried, served with a tomato- herb dipping sauce 6.5

Crispy fried calamari tossed with assorted peppers accompanied with sweet chili sauce and citrus ponzu 8.

Feta cheese queso, sundried tomato hummus, and tabulleh served with house made grilled flat bread 10.

Curried lamb empanadas stuffed with goat cheese, tomato and cucumber accompanied by a yogurt dipping sauce 7.

Appetizer platter of Crab Cakes, Curry Lamb Empanadas, Stuffed Grape Leaves and Artichoke-Spinach Cheese Spheres 26.

SOUPS AND SALADS

Curried lamb and lentil soup cup 3.5 bowl 5.

Warm pistachio encrusted goat cheese served over baby spinach, sun-dried tomatoes, kalamata olives, grape tomatoes, cucumber, and red onion with a tomato-balsamic vinaigrette 7.

Candied pecan, Granny Smith apple, and sun-dried cranberries tossed with mixed baby lettuce and caramelized onion vinaigrette 6.

Crispy romaine lettuce tossed with a creamy roasted garlic and Parmesan dressing topped with fried polenta croutons 6. extra anchovies 2.

Fried green tomato and bib salad drizzled with buttermilk dressing, crumbled goat cheese and crispy prosciutto garnish 6.5

Add grilled chicken to any salad 3. steak 5.

SANDWICHES

Seared lump crab cake topped with spicy slaw and horseradish spread on a toasted whole wheat bun 10.

Grilled chicken, feta cheese, tomato, and cucumber wrapped in house made grilled flat bread served with a yogurt dipping sauce 9.

“V” Burger Char grilled and topped with smoked mozzarella and crispy prosciutto 9.

Hummus, cucumber, sprouts, bib lettuce, grilled vegetables and tomatoes layered with grilled flat bread served with a yogurt sauce 9.

--Sandwiches served with house made chips

ENTREES

Sauté beef tips and tortellini tossed in a rich gorgonzola cream sauce, baby spinach, grape tomatoes, and toasted pine nuts topped with crispy prosciutto 16.

Pecan encrusted mahi-mahi atop whipped sweet potatoes and honey butter sauce 18.

Grilled marinated prime rib served with a infused mushroom and parmesan risotto finished with a natural reduction 22.

Grilled salmon smothered in a caramelized mandarin orange sauce served over cream cheese grits 17.

Angel hair pasta sautéed with baby bellas, tomatoes and Chef Varanese’s special blend of herbs and spices

Chicken 14. Shrimp 18.

Tender grilled flat iron steak drizzled with a roasted garlic and boursin cheese demi and gratin potato 17.

Prosciutto wrapped chicken breast stuffed with mozzarella mirrored by a rich tomato-sage sauce and risotto 16.

Pan seared Mediterranean style boneless pork chop served with gratin potato 16.

*Chef will create vegetarian dish upon request

DESSERTS

Fried banana with oatmeal cookie dough ice cream drizzled with caramel and chocolate 5.

Warm, gooey chocolate lava cake served with vanilla bean ice cream 7.

Peaches and cream crepes drizzled with caramel sauce and served with vanilla bean ice cream 6.

Mocha crème brulee, rich custard with a candied top accompanied by a spring roll stick filled with warm chocolate and caramel 5.

Small bites dessert per Hollis 4.5

Individual Key lime meringue pie 7.

Espresso 3.5

Cappuccino 4.

*20% gratuity for parties of 8 or more