Marinated Artichoke Hearts Served With Homemade Roasted Peppers And Extra Virgin Olive Oil

Cultivated Prince Edward Island Mussels Simmered In A Fresh Tomato Garlic Sauce

Two Crab Cakes Prepared With A Seasonal Mixture Of Fresh Jumbo Lump Crabmeat, Roasted Red & Green Peppers Served With A Saffron, Mint And Red Pepper Aioli

Fresh Squid Grilled To Perfection In A Balsamic And Tomato Vinaigrette

Fresh Tuna Thinly Sliced Cured With Olive Oil, Lemon, Garnished With Baby Greens And Fennel

Thinly Sliced Raw Filet Mignon Topped With Capers, Sun Dried Tomatoes, Red Onions, Lemon,Arugula And Shaved Parmigiano Reggiano

Shaved Fennel And Radicchio Salad With A Citrus Vinaigrette

Buffalo Mozzarella, Roasted Peppers, Marinated Tomatoes And Basil

Lentil Salad With Roasted Diced Beets,Red Onions,choppedTomatoes And A Touch Of Red Wine Vinaigrette

Belgian Endive Salad With Apples,Toasted Walnuts & Crumbled Gorgonzola Cheese In A Honey And Red Wine Vinaigrette