Escargot
Snails baked with white wine and herb garlic butter. Served with toasted bread sticks. 12
Mussels Marseille
Steamed with wine, garlic, julienne veggies, and tomato basil. 12
Spinach Artichoke Dip
Fresh spinach blended with artichoke hearts, cream cheese and herbs topped with seasoned bread crumbs and baked. Served with garlic flat bread. 10
Cheese Board
A selection of local Artisan cheeses, served with fresh pears, apples, grapes
and crisp toasted peppered flat bread. 14
Oysters
Fresh Wianno deep-cup oysters (6) served on the half-shell with a touch
of champagne mignonette. Accompanied by cocktail sauce, horseradish and lemon. 15
House Made Gravlax
Thinly sliced cured salmon served with all natural white grain toast points, capers, diced onion, tomato and chopped egg. 12
Crispy Calamari
Squid rings served over a spicy Marinara sauce with hot pepper flakes. 12