Artist: Teye - Title: El Deseo  Turn Audio On

Index Portobello Mushroom   Large portobello mushroom sautéed in garlic butter and wine beef stock reduction. Filled with imported Greek goat cheese and topped with capers. Escargots Moselle   Snails sautéed in garlic butter nestled in mushroom caps and sprinkled with chopped walnuts. Smoked Salmon Tapas   Corn meal tapas topped with Atlantic Smoked Salmon and chipotle cream cheese; garnished with cilantro and capers. Marseille Mushrooms   Sautéed mushroom caps filled with shrimp and crabmeat in a light cream sauce. Topped with imported bleu cheese. Oysters Rockefeller   Baked oysters covered with our rich spinach purée and glazed with hollandaise sauce. Shrimp Fra Diavalo   Butterflied shrimp sautéed with paprika, spicy diced tomatoes and green onions. Pan Seared Sashimi   Mustard seed encrusted pan seared tuna; placed over mixed greens and drizzled with wasabi maple soy sauce. Sliced Tenderloin Sashimi   Thinly sliced center cut tenderloin with a medley of three of our Chef’s specialty sauces. Appetizer Bouquet   One Portobello Mushroom, four Shrimp Fra Diavalo, four Oysters Rockefeller and four Escargots Moselle. Dungeness Crab Cake   Well seasoned crab cake made with whole lump crab pan seared, served over greens and drizzled with a lemon herb aioli.