smoked salmon, black beans and scallions served with piccalilli salsa and dill creme fresh

chef's selection of fine cheeses served with crostinis and house made preserves

sauteed jumbo gulf shrimp in a caramelized onion roasted pepper creole sauce served with smoked gouda grits

marinated roasted red beefs and citrus vinaigrette tossed string beans topped with crumbled maytag blue cheese

steamed soy beans seasoned with smoky asian spices

mixed greens, tomatoes, cucumbers, and red onions with a crystallized ginger-peach vinaigrette

baby arugula and boston bibb lettuce tossed in a hot bacon and honey diion dressing with diced red onion, tomatoes, bacon bits and warm goat cheese

romaine, parmesan cheese, olives, red peppers, calamari, slice of lemon in caesar dressing

with mashed potatoes and sauteed vegetables topped with curried lemon aioli

wilted spinach, portobello mushrooms, artichoke hearts, and roasted corn

half chicken with white cheddar macaroni and a medley of snap peas, carrots and pearl onions

with savoury corn pudding and sauteed vegetables topped with peach - ginger marmalade

beer battered cod and fries served with cumin - fennel slaw and lemon caper aioli

with lettuce, tomato and mayo

with lettuce, tomato and onion finished with black berry preserves

with lettuce, tomato and grilled onion-curried lemon aioli