deep fried fritters with sweet corn, chipotle, and scallion served with horseradish aioli paired with a glass of signorello seta Semillon, sauvignon blanc

shrimp and mixed vegetables, spicy peanut sauce paired with a glass of villa maria New Zealand sauvignon blanc

steamed with balsamic vinegar, onion, garlic and herbs paired with a glass of goats do roam south Africa syrah

mango, honey, and line sauce paried with a glass of ch, st. Michelle sweet Riesling

served on green plantain crisps, orange papaya chutney paried with a glass of willm Alsatian gewurztraminer

tortilla wrapped with ripe avocado scallion, and sticky rice, sesame dipping sauce, paried with a glass of fat bastard rhone chardonnay

sundried tomato pesto and citrus-caper aioli dip paired with a glass of lusco Spanish Albarino

broiled with garlic cloves, herbs, and white wine paired with a glass of Estancia Monterey chardonnay

with tomato picante sauce or capri style with lime-cilantro mayonnaise paried with a glass of Livingston-Moffett California Syrah

a baked egg souffle pie with potato onion smoked salmon shrimp grilled squid, chorizo sausage and nutty manchego cheese served with a garlic nut romesco sauce and grilled flatbread paired with a glass of belondrade y lurton Spanish verdejo

Spanish, picholine, nicoise, and calamata olives served with garlic chive hummus lemon-feta spread and toasted pita triangles paired with a glass of Vinum South African chenin blanc

a medley of lamb and coconut-jasmin rice balls, bacon-wrapped banana, Chinese spiced pork pot stickers, cucumber-peanut relish, and fried Vietnamese shrimp wontons honey- soy sauce, serrano chile picante dip and sweet and sour cherry sauce paired with a

with sweet and sour ginger- Scallion glaze

accompiined by Cajun Dijonnaise sauce

served on herb toast with cherry-roquefort salsa

served with crispy fired plantain chips for 'dippin and scoopin' paired with a glass of Maramonte cabernet-syrah

warm goat cheese, plum tomato, extra virgin olive oil and fresh basil, paired with a glass of davinci Chianti classico reserva

roasted garlic cloves, plum tomato, virgin olive oil and fresh rosemary, paired with a glass of Leflaive Puligny Montrachet chardonnay

toasted rounds of herbed Italian bread, your choice of

served with petite spring vegetables and mint yogurt sauce, paired with a glass of Macmurray ranch California pinot noir

a daily selection complemented by the chef's artful sauce accompaniment

grilled artichoke and asparagus, prosciutto, sausage, roasted lamb and bocconcini mozarella paired with a glass of Morgante Nero D' avola Sicilian red

BBQ'd in a chipotle-cranberry sauce served with a grilled pineapple mango avocado salsa, paired with a glass of Neyers California Zinfandel

basil pesto, diced plum tomato, shaved prosciutto di Parma, and olive oil paired with a glass of Lurton Argentinean pinot grigio

pepper crusted filet of beef, marsala mushroom tapenade paired with a glass of escudo rojo Chilean cabernet

a hearty cassoulet of wild mushrooms, hickory smoked bacon, reggianito parmesan cream, roasted shallots caramelized garlic, and capers, served in a crusty sourdough boulet bread bowl paired with a glass of Carmen Chilean merlot

warm garlic bread served with a trio of roasted red pepper coulis, white bean and garlic spread and creamy spinach dip paired with a glass of McGuigan Australian shiraz

a selection of domestic and international cheeses and seasonal fruits paired with a glass of bonny doon vin glaciere muscat dessert wine

an individual, thin-crusted gourmet pizza covered with the chef's daily toppings

savory dough filled with spicy chicken, spinach, olive and Monterey Jack cheese paired with a glass of paramo de guzman ribera del duero Spanish red

wrapped in crispy prosciutto and served warm with a tawny port reduction paired with a glass of jaboulet crozes Hermitage syrah

accompanied bu cumin-ginger-curry vinaigrette and tsatziki cucumber dip, paired with a glass of baron de ona Spanish rioja red

choice of honey roasted walnuts and dates or Granny Smith apple, toasted bread paired with a glass of taylor fladgate Tawny 20 yr Port

baked au gratin style served with homemade yuca chips paired with a glass of pierre sparr 'Alsace One' blend

with pineapple, julienne carrots, bean sprouts shiitake, lemongrass and ginger served with mandarin raspberry marmalade paired with a glass of gysler German riesling