Warm summer vegetable ratatouille, served with bruschetta
Fresh local grilled corn, hand cut from the cobb, tossed in a cream sauce & topped with fresh cilantro & sliced jalapeno
Salmon hot smoked on cedarwood, chilled & mixed with lemon, chives & crème fraiche dressing, served with bruschetta
Warm French olive blend
Burrata, seasonal pesto, pickled red onion, pea tendril & FLX red wine reduction, with bruschetta slices
Sushi grade Ahi tuna, tossed in a Hawaiian soy sauce, in a crispy wonton shell, with Bang Bang sauce & seaweed salad
Warm flat bread with tzatziki topped with a chilled cucumber, tomato, kalamata olives, grapes, feta cheese, shaved red onion, garbanzo bean salad & grilled artichoke, with a gremolata vinaigrette
Chef’s selection of fresh local ingredients on artisan flatbread
Jumbo lump crab cake, wrapped in smokey bacon, on creamed shoe peg corn, topped with Inglehoffer & baby tomato salad
Jumbo ravioli tossed in local asparagus cream sauce & local peas, topped with gremolata & pea tendrils
Baby arugula, goat cheese, toasted pignolia, fresh strawberries & cucumber, seared "Bee Sting" salmon, with mustard maple vinaigrette
Tomato curry chicken, basmati rice, topped with gremolata, crema & served with grilled naan
Cold soba noodle salad, Chinese BBQ pork, spicy sesame sauce, toasted sesame seeds, spring onions, cucumber, shredded carrots, sugar snap peas, cilantro & mint
Marinated tomatoes & shaved parmesan, on a bed of chilled angel hair pasta, tossed in fresh basil pesto & topped with a basted egg, toasted pignolia nuts & prosciutto dust
Rich vanilla custard dusted with brown sugar then caramelized, garnished with fresh berries
Dark chocolate cake, soaked in dark cherry juice, layered with chantilly cream, topped with ganache & fresh local cherry
Daily featured dessert
If you have a food allergy, please notify us
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