Lunch- BLT – Toasted honey wheat bread topped with roasted red pepper aioli, crispy bacon, heirloom tomato and Romaine lettuce. Served with crinkle chips.
Pasta – Fresh spinach linguine with Gulf jumbo shrimp, chopped clams, salmon, tri-color bell peppers, braising greens and shallots in a white wine, garlic butter sauce.
Catch of the Day – Wood-fired ruby red trout served over fregola with roasted sweet corn, bell peppers and fresh cilantro and a side of creamed baby spinach with Asiago cheese.
Appetizer – Prince Edward Island mussels sauteed with heirloom tomatoes, lemon, white wine, garlic, shallots and micro basil. Served with grilled sourdough.
Dessert- Blueberry Clafoutis; fresh blueberries and vanilla cream baked into a flaky tart crust. Served with blueberry gelato.