Appetizers
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Puree of roasted tomato and eggplant soup infused with basil (vegetarian) |
| Savory duck empanada over a Moorish spiced lentil ragout |
| Oven baked salmon empanada served in a basil beurre blanc |
| Black bean and cilantro crab cakes served over a fresh tomato salsa with alioli |
| Spanish black sausage (morcilla) served with an apple chutney |
Main course choices |
| Grilled double-cut 16 oz pork rib chop with a sage and onion stuffing over scallion mashed potato in a stone ground mustard sauce |
| Roasted leg of lamb served with mashed potatoes and red wine sauce |
| Shrimp, scallops, mussels and calamari in a zesty lobster and tomato broth with garlic toasted crostinis |
| Timbale of roasted Mediterranean vegetables with spinach baked with goat cheese and basil in a fresh tomato sauce |
| Grilled sirloin steak (12oz) over scallion mashed potato in a red wine jus with mushrooms |
Dessert
Choose any of the six desserts from menu |
Sunday $21.95 Menu - effective December 06
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