Archives: Appetizers

Served over creamy mash potatoes, baked with garlic and olive oil, finished with a dash of truffle oil.

Halloumi cheese from Cypress, baked with herbs and olive oil, finished with cognac, lemon, pita, giant caper berry's, Flambeed.

With garlic, white wine, parsley and crushed red pepper over angel hair pasta.

Fresh Imported French anchovies baked on crostini and served with green sauce; basil, parsley, dill and capers.

Thinly sliced braised & chilled Veal with a Black fin tuna and caper sauce.

Thinly sliced seared Black fin tuna served with a key lime wasabi cream and hoisin sauce.

Cheeses and a variety of fruits, nuts, honey, and house made sauces.

Thinly sliced conch served with fine diced red bell pepper, Asiago cheese, capers and Bermuda onions.

A la bourguignonne, hand picked very clean escargot from France.