DINNER MENU
A selection of small plates intended to be shared
bourbon glazed salmon
Faroe Island salmon, Woodford Reserve Bourbon and brown sugar glaze, toasted pecans, lemon zest. 18
salad (veg)
fresh spring mix, red onions, toasted
pecans, dried cranberries, gorgonzola,
pumpkin vinaigrette dressing 8
coconut shrimp
coconut battered shrimp fried crisp with a mango scotch bonnet aioli 14
steak tips and gorgonzola
grass fed New Zealand angus steak tips sautéed with mushrooms topped with crumbled gorgonzola 18
chickpea popcorn
lightly fried chickpeas tossed in cajun spices 6
cheese board
chef's selection of cheeses and assorted accompaniments 23
add smoked salmon 7
za'atar fried chicken
yogurt and garlic marinated chicken fried, dusted with za'atar, served with a pomegranate slaw 15
moroccan red pepper dip
roasted red pepper & walnuts pureed with scallions, garlic, lemon, crushed red pepper, and pomegranate molasses. 10
add spiced Turkish sausage 3
lamb lollipops
grass fed New Zealand lamb, truffled wine reduction, pine nuts. MP
black truffle fries
skin-on black truffle oil, truffle & herb salt, house ketchup 7