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Hot Appetizers
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Calamari & Escarole
sauteed in white wine, garlic olive oil, hot cherry peppers
$12
Wine: Chardonnay, Tormaresca, Puglia
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Char-Grilled Jumbo Artichoke
Topped with Shaved Parmesan, Red crushed Pepper, Olive Oil, side of Remoulade
$14
Wine: Rose de Provence
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Escargots & Wild Mushrooms Casserole
Garlic butter reduction, fresh chives
$12
Wine: Pinot Noir, Vero, Drouhin
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Foie Gras
Flash seared duck liver served with a cassis sauce, fresh raspberries, toasted brioche, served rare
$19
Wine: Muscat, Beaumes de Venise
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Prince Edward Island Mussels
Sautéed in olive oil , garlic, with Roma tomatoes, fresh basil & white wine
$14
Wine: Pouilly Fuisse, Roger Verget
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Veal Sweetbreads
Pan-seared, topped with a creamy chanterelle mushrooms sauce
$13
Wine: St Estephe, Chateau Beau Site
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