Tonight's Chef's Suggestions
PASTA
SEARED SCALLOPS WITH PISTACHIO PESTO 32.95
Native sea scallops lightly seasoned with black pepper and fennel,
pan seared with chopped tomatoes, deglazed with pinot grigio and finished with lemon,
served over linguine tossed with a pesto of roast pistachios, mint, garlic and parmesan,
topped with mint leaves, lemon zest and Parmigiano Reggiano
APPETIZER
CARIBBEAN SHRIMP SKEWERS 17.95
large shrimp seasoned with a mild jerk spice, char-grilled
and served over cilantro rice topped
with tropical pineapple salsa
SALAD
SPRING PANZANELLA SALAD 11.95
Fresh mint, basil, dill and parsley, scallions, cucumbers, peas, arugula, field greens
and toasted baguettes, tossed with a light lemony dressing then topped with goat cheese