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- Gazpacho: a cold tomato and cucumber, summer soup
served with a dollop of crème fraiche.
- Roasted fall vegetable soup with pear and crème fraiche.
- Bruschetta, lightly toasted rounds of baguette topped
with a little Tapenade, Boccinni and an Italian tomato salsa.
- Marinated asparagus or cantaloupe rolled in Proscuttio,
brushed with a little cream cheese and horseradish.
- Pissaladierre, a tart filled with a fresh tomato concasse
and topped with olives, anchovies and pinenuts.
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SALADS
Any
of the salads on the menu beautifully arranged and garnished in individual
servings. |
- Marinated Goat cheese on gourmet salad greens tossed
in a wild mushroom vinaigrette
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$4
/ plate.
|
| SEAFOOD |
 Crab
cakes with a lime butter sauce. - Crab Enchiladas topped with a green molé
- Oysters, grilled on the half shell topped
with a curry sauce and served with a banana chutney.
- Oysters, served in a white wine sauce with
a touch of chipotle and lime.
- Crêpes filled with salmon and gruyere
and topped with a light tarragon sauce.
|
- Tuna, marinated in Wasabi and soy sauce, then quickly
seared.
Arranged with a Japanese cabbage slaw
|
$6
/ plate.
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