Winter-Spring2006

Tapas Platter

Edamame, Coconut Red Curry Mussels, Chipotle Hummus, Crostini w/ Feta and Olives

Shrimp D’Angelo

Crispy Angel Hair Wrapped Shrimp with a Roasted Garlic Fondue

Salmon Zattera

Atlantic Salmon Crusted with Artichoke Tapenade on a “Tempura Asparagus Raft”

Crème Bruleé

Chef Albano’s Menu Highlights

TAPAS

Balsamic Boiled Eggs Filled with Lump Crab, Roasted Corn and Cream Cheese

*Chicken Pinchos Broiled with a Chai Peach Chutney

*Grilled Honey-Teriyaki Marinated New York Sirloin on Grilled Pineapple

*Fresh Mozzarella and Syrah Marinated Beefsteak Tomatoes and Local Cinnamon Basil

*Roasted Peppers, Country Olives, and Feta atop a Crostini

*Japanese BBQ Eel atop Wakame Seaweed Salad

*Duck Potstickers with Sweet Chile Sauce

*Truffle Oil, Honey and Balsamic Marinated Figs- Ricotta Crostini

*Smoked Salmon Napoleon Crepe with  Maple-Mustard Drizzle

*Truffle Mousse Pate atop Crostini and Crispy Capers

*Edamame Soy Beans Dusted with Hawaiian Sea salt

The above “TAPAS” are $5.00 each or Three for $12.00



PRE-ENTREE

Sally’s Roasted Eggplant Cheesecake Baked in a Pine Nut-Garlic Bread Crumb
Crust, Topped with Roasted Garlic Cream, Fresh Basil and Diced Tomatoes

Empanada of Jerk Seasoned Vension Roti, in a classic sour cream curry pastry
crust with an Arugula-Scallion Green Goddess Dressing

Locally Grown Squash Blossom ”Rangoons”,  Filled with Crab, Marscapone
Cheese and Scallions, Lightly Tempura Batter Fried with a Cilantro Raitta

Stuffed Portobello Mushroom Cap with Andouille Sausage, Stilton Cheese and
Crab, Over a New Orleans Crayfish Sauce

Locally Caught Wahoo, Marinated, Grilled and Chilled and Presented atop a
Confit of Onion Slices, Grilled Beefsteak Tomatoes and Cinnamon Basil,
Napped withA Spanish Shallot/Sherry Vinaigrette

Aranacini – Italian Stuffed Risotto Croquettes Filled with Smoked Chicken,
Muenster and Peppers , with a Blackened Tomato-Zinfandel-Coulis  

Mixed Greens Tossed with Locally Mango and Jicama,
Fig Balsamic Vinaigrette, Crumbled Bleu Cheese, and Spiced Walnuts  

Traditional Caesar Salad              

Crispy & Hot Garlic Bread


ENTREES


Grilled Swordfish atop Wild Rice, Crowned  with Fresh Pineapple Chutney and
Sided by a Sun Dried Mango and Red Grape Salad  

Curried Seared Scallops, Ginger-Carrot Emulsion, Green “Bamboo” Rice, & Baby Bok Choy

Cornmeal Crusted Local Yellowtail, atop Red Beans &  Jambalaya Rice, With a Black Bean-Corn Relish

Sesame Crusted Tuna, Grilled Rare and Served atop Green Tea Soba Noodles
with a Mango/Lime Spiked Soy Sauce, Grilled Baby Bok Choy and a Cool
Watermelon-Lychee Salad

Pomodori Secchi-Linguine Tossed with XVO, Sun Dried Tomatoes, Red Chile
Flakes, Kalamata Olives, Prosciutto, and Finished with Fresh Basil.   

Adobo Cooked Crown Roast of Pork with Purple Peruvian Mashed Potatoes, a
Sweet Corn, Onion and Blue Cheese Cream, Topped with a Fresh Tomato
Compote  


Domestic Rack of Lamb, Grilled and Served over a Salad  of Arugula with
Artichoke Hearts, Tomatoes, Onions, Chick Peas, Hearts of Palm, Roasted Bell
Peppers, Feta Cheese and a Cilantro-Lime Vinaigrette     ½ Rack or Full Rack


Black Angus New York Strip, Grilled to Order and Served with Mushroom-
Onion Risotto, and a Bell Pepper Salsa, Topped with Butter Grilled Shrimp.


Meaty and Tender Lamb Shank Braised With Chick Peas Masala, Hearts of Palm
and Fresh Local Bay Leaves Onion, Carrots, and White Wine,
Served On Romesco Mashed Potatoes.

Veal Osso Bucco Braised with Tomatoes, Black Beans, White, Carrots, Onions
and Celery, Served Over a Bed Of Ranchero Mashed Potatoes.

Argentinean Twice Cooked Prime Rib, Slow Roasted then Grilled,

with Black Bean Mashed Potatoes, Tempura Hearts of Palm and Chimmi-Churri Jus.