SOUP 14-
Carrot and Cardamom Soup, served with Curried Chicken Empanadas and Lemon Yogurt Sauce
APPETIZER 16-
Hoisin Glazed Duck Breast with Orange Ginger Aioli and Fried Nori paired with Sesame Shrimp over Cucumber Lime Sorbet and Crispy Rice Noodles
CEVICHE 14-
Lime Mahi Ceviche with Red Peppers, Plantain Tostones and Cilantro
SLIDER 14-
Guava BBQ Pulled Pork Slider with Pineapple Salsa on a House Made Bun, served with Citrus Vinaigrette Mixed Greens
PASTA 27-
Grilled Chicken Breast over House Made Pappardelle in a Sage Crème with Sautéed Tomatoes, Shallots and Bacon, finished with Parmesan Reggiano
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