SOUP
CURRIED TOMATO BISQUE 3/5

Appetizer-

AHI CARPACCIO- smoked paprika emulsion, with herbs, toasted chickpeas and Smithfield ham $9

ROASTED PORK AND APPLE CROSTARDA with caramelized onion and goat cheese $8

SHRIMP AND SMITHFIELD PORK SHUMAI- handmade and steamed to order, with blueberry-ponzu $8

FRIED OYSTERS WITH BREADCRUMBS AND GREMOLATA, olive oil, lemon juice, drizzled with house aioli $10

Salad Course-

CAESER- classic, chopped romaine hearts, house dressing, croutons and parmesan $7

BLT- chicken fried bacon tossed with green tomato relish, buttermilk croutons and arugula laced with with apple vinaigrette and manchago cheese $8

Main Course- served with starch and vegetables of the evening

“TEA SMOKED” ORGANIC BONE IN CHICKEN BREAST. Herb soubise and Ginger caramel. $16

ROASTED PORK WELLINGTON- rice paper wrapped roasted pork with wild mushroom duxelle, country ham pate and aromatics. Finished with an herb- tamarind jus. $19

GRILLED FILET OF ORGANIC BEEF WITH A COCOA RUB – finished with espresso bordelaise and fried green onions. $24

Sustainable Local Fish of the Night-panroasted with crab and artichoke mousseline $24