Tessora's Barra di Vino

Crispy corn tortillas topped with springtime shrimp cerviche' and fresh avocado .

Double Cream Brie baked with a Seasonal Compote topping and served with Baguette and Flatbread Cracker .

Buttery Mahon cheese, Romesco sauce, caramelized Vidalia onions and sliced Prosciutto in-between slices of fresh rustic bread and then grilled .

Cremini mushrooms stuffed with a Blue Cheese polenta filling, a Romesco sauce drizzle and crispy chickpeas on top .

Artisan cheeses, seasonal honey, hazelnut Florentine crisp, rosemary almonds and fresh fruit .

3 assorted cheeses, 2 cured meats, maple candied walnuts, stone ground mustard, pickled cauliflower and seasonal fresh fruit .

Roasted Red Pepper Hummus, seasoned olives, carrot sticks, celery sticks, cherry tomatoes, cauliflower floweret's and pita triangles for dipping .

Ask for selections.

Cherry tomatoes, watermelon cubes, strawberries and fresh basil mixed together with a Orange Vinaigrette dressing and topped with a sprinkle of Feta Cheese .

Seasoned chicken with chipotle sauce in cups of Butter lettuce with roasted red bell peppers, caramelized onions and crispy bacon bits .

Seasonal fresh greens and veggies.

Baba ganoush, roasted bell peppers and cherry tomatoes, chopped artichoke hearts, crispy chickpeas and spinach yogurt.

Apple onion butter with layers of Green apple slices, brie, bacon bits, onion slices and fresh arugula; Can be served with or without Bacon bits.

Garlic cream sauce, crumbled Italian sausage, golden potato, sautéed fresh kale and bacon bits.

Shitake mushrooms, cherry tomatoes, chickpeas, corn, bell peppers and onion baked in Zucchini halves Served with Garlic chips.

House made Ravioli's stuffed with Ricotta cheese, Shitake mushrooms and fresh arugula and topped with a Browned Butter Sauce.

armesan gnocchi tossed in a Rosa Vodka sauce and topped with fresh asparagus heads and a sprinkling of toasted almonds .

Fresh sautéed carrots and zucchini stuffed inside a Salmon Filet and drizzled with a creamy Lobster Bisque on top a bed of asparagus spears.

Chicken breast sautéed and seasoned, topped with a creamy tarragon mustard and fresh herb sauce served with a side of Fennel and Arugula salad.

Classic crème brûlée infused with passion fruit and topped with a seasonal fruit. Chef's pairing choice: 2012 sauterne chat. Villefranche, bordeaux, fr.

Moist chocolate bread pudding topped with crème anglais and sprinkled with walnut bits. Chef's pairing choice: 10 yr tawny port, warres, "otima", portugal.

Green tea matcha crepes filled with a seasonal jam sprinkled with powdered sugar and topped with a cinnamon nutmeg whip cream. Chef's pairing choice: m. chapoutier, grenache, banyuls, rhone v, fr.

Add a shot of Pedro Ximenez Sherry $2.

2 cheese, 1 meat, 1 spread, fruit, artichoke hearts and baguette.