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Grilled corned beef, ham, or pastrami & swiss on rye.
Filled with chicken salad or smoked turkey & monterrey jack.
Filled with chicken salad
Romaine tossed with caesar dressing, fresh grated parmesan and croutons
Romaine, feta cheese, greek olives, roma tomato, sliced purple onion, caesar dressing, fresh grated parmesan and croutons
Two dolmathes (ground lamb and saffron rice filled grape leaves), hummus,tabbouleh and marinated Greek olives served with warm pita bread
Two dolmathes (herb rice and vegetable filled grape leaves), hummus, tabbouleh and marinated greek olives served with warm pita bread
An assortment of french brie , danish havarti, herbed neufchatel, fresh fruit and crackers
Cup 4.99-5.99, Bowl 7.99-8.99, Souperbowl 9.99-10.99. Soup is available for carry-out in cup, bowl, and quart 12.99-13.99
Venture into the world of gourmet with this sampler of french brie, danish havarti, neufchatel, pate au poivre and fresh fruit
Chunks of chicken breast with diced celery, carrot, purple onion, herbs and lightly tossed with mayonnaise. Garnished with fresh fruit
A scoop each of chicken salad, salad du jour, and fresh fruit served with a warm croissant.
Lightly seared tuna fillet atop fresh green beans, cucumber, celery, tomato, red pepper, egg, nicoise olives & anchovies atop field greens dressed with balsamic vinaigrette
Grilled strips of herbed chicken breast with artichoke heart, fresh grated parmesan cheese and croutons atop romaine lightly tossed with our homemade caesar dressing
ulienne ham, turkey, roast beef, monterey jack and wisconsin cheddar atop a bed of garden salad garnished with hard cooked egg & your choice of dressing
Lightly seasoned chicken breast, diced avocado, hard cooked egg, tomato, colby jack & bacon bits atop garden salad with your choice of dressing
Romaine and iceberg lettuce topped with sauteed vegetables, sun-dried tomatoes, slices of purple onion, feta cheese, artichoke heart, greek olives and croutons tossed with caesar dressing
Diced chicken atop eurogreens tossed with gorgonzola, sun-dried cranberries, cherry tomatoes and marinated onion complimented with zesty champagne-mustard vinaigrette
Boneless chicken breast stuffed with pepperoni and provolone, paired with fettuccine and marinara.
A traditional Spanish entree combining saffron rice, shrimp, scallops snapper, mussels, chicken, sausage, peppers, tomato and garlic
Wide cut egg pasta layered with chicken, fresh spinach, mushrooms, riccota, mozzarella and parmesan cheese with alfredo and fresh tomato marinara.
Two links of knackwurst or bratwurst sausage (or try a combo platter with a link of each). Accompanied by sauerkraut, rye bread, stoneground mustard, kosher pickle spear and your choice of regular or german potato salad
Laced with raspberry sauce and served with whipped potatoes, roasted corn, vegetable du jour
Grilled to your specification & served with pepper-corn demi-glace, potato and choice of vegetable du jour ask your server for today's offering
Strips of boneless chicken breast sauteed with red and green bell pepper & onion in gorgonzola cheese sauce atop fettuccine.
Coated with almonds, sesame seeds, cilantro and a crunchy crust; Topped with mango chipotle sauce. Served with rice pilaf and vegetable du jour
Roast beef, ham, turkey, salami, bacon, swiss, and cheddar stacked between slices of toasted sourdough lightly brushed with mayonnaise & dijon. Served w/potato chips
With scoop of homemade potato salad
An original new orleans creation of sliced ham, salami, mortedella and provolone with a zesty olive relish. Served on a toasted bun with potato chips
A grilled 8-ounce beef patty topped with sauteed mushrooms, bacon, avocado, Swiss and feta cheese on a Kaiser roll garnished with lettuce, pickle, onion & potato chips
Toasted bagel with cream cheese and nova scotia smoked salmon w/lettuce, tomato, onion & pickle
Thin slices of grilled lamb, beef and onion atop pita bread with cucumber sauce, shredded lettuce and diced tomato
Accompanied by a greek salad
Generous slices of smoked turkey layered with Monterey jack, bacon and avocado, garnished with lettuce, tomato, pickle & olives. Accompanied by potato chips
Served w/scoop of homemade potato salad
Chicken breast lightly grilled; topped with monterey jack, avocado, sprouts and mayonnaise on a kaiser roll. Garnished w/lettuce, tomato, pickle, onion & potato chips
Turkey, brie, avocado, English cucumber, field greens, tomato and grilled onion on pumpernickel dressed with honey mustard. Accompanied by potato chips
Pita bread topped with cucumber sauce turkey, lamb, sprouts, tomato, Monterey Jack and feta cheese. Served with tabbouleh & greek olives
Grilled roast beef, peppers, mushroom and onion with melted provolone in a hoagie bun. Lightly dressed with mustard & mayo; served with potato chips
All deli sandwiches are served on light rye brushed with stoneground mustard accompanied with potato chips and a kosher pickle spear. Corned beef and swiss. Hot pastrami and swiss. Grilled ham and swiss.
Grilled corned beef and swiss with sauerkraut
Grilled turkey & swiss with sauerkraut and thousand Island
Served on a flaky croissant and garnished with lettuce, tomato, pickle, olives and potato chips
Served on a flaky croissant and garnished with lettuce, tomato, pickle, olives and potato chips
Wide cut pasta layered with fresh vegetables, spinach, ricotta, mozzarella and marinara, baked til golden brown
Penne pasta tossed with roast pine nuts, garlic, red and green bellpepper and fresh Italian herbs sauteed in olive oil
Seasoned and tempura battered eggplant layered with pasta, mozzarella and fresh spinach accented with sugarosa sauce. served with bread
A large Caesar platter topped with artichoke heart, fresh grated parmesan cheese, roma tomato and strips of grilled tofu
Saffron rice simmered with eggplant, peppers, mushrooms, artichoke heart, roma tomato, garlic, onion, fresh herbs and an array of colorful legumes. This Spanish dish comes highly recommended by your chef
Layers of artichoke heart, avocado, sauted vegetables, tomato, cucumber sauce, sprouts, feta and Monterey Jack cheese on a toasted open faced pita with tabbouleh salad
Herbed cream cheese, sliced cucumber, tomato, mushroom, avocado & sprouts on wheat bread. Served with potato chips
Grilled 6 oz. patty made from a combination of vegetables, nuts, grains and seasoning on a wheat kaiser with sprouts and mustard. Cheese added upon request. Served with tabbouleh salad
Layers of melted swiss, cheddar, and monterey jack laced with avocado slices; sprouts added upon request
Sauteed with pancetta, sweet ham and prosciutto served with savory toast
Grilled lamb cooked with onions atop corn tortilla finished with yogurt, julienne cucumber and tomato relish topped with cilantro
Served w/calimyrna fig and roasted almonds with coriander ragout
Accented with fresh avocado kalamata olive puree, feta cheese and capers
Finished with parmesan cheese & toasted pita
Three lamb spring rolls served with fresh mint and lettuce accompanied by sweet pepper black dipping sauce
Two marinated drummers baked then flash fried and tossed in zesty fig and apricot glaze
Finished with jicama relish and balsamic reduction
Chef's signature flour dusted baked shrimp served over crispy parsnips with lemon garlic butter
Deep fried with citrus salad, lemon aioli and herb pesto
Egg battered chile relleno filled with shrimp, lobster and spanish chorizo resting in tomato broth with manchego cheese croutons
Half dozen on the half shell
Choose any selection from the spanish tapas section of menu
Choose any selection from the spanish tapas section of menu
The boardwalk bistro has built a reputation for original soups created from our repertoire of more than 50 recipes
Cup 6.00-8.00 and Bowl 10.00-12.00
Shaved parmesan, poached quail egg & croutons
Topped with goat cheese, port vinaigrette and herb crostini
Lightly grilled peach, mango and strawberry tossed with arugula and mixed greens finished with balsamic vinaigrette and fresh mozzarella
Served with mint, English cucumber, cherry tomato, lemon and feta cheese
Tossed with spinach, gorgonzola cheese and country bacon
Savory breast of chicken fried to perfection & placed atop spinach-romaine-spring mix tossed in mustard vinaigrette with tomato & cucumber
With goat cheese, vinaigrette, and herb crostini
With goat cheese, vinaigrette, and herb crostini
Includes gourmet line
With apricots, dates, fig & harissa atop couscous
With duck, pork, sausage toulouse & tarbais beans
Saffron rice, rabbit, chicken, duck & spanish chorizo
Topped with refreshing mango relish, avocado emulsion
Atop sun-dried tomato & crimini mushroom fettuccine
A succulent fillet topped with lump crab salad, parmesan and bread crumbs. Finished with citrus lemon butter & fresh asparagus
Resting on micro-green citrus salad and fresh pear accompanied by manchego-purple basil croquette laced with champagne aioli
Flame grilled to your specifications. Served with demi-glace, potatoes Lyonnaise and vegetable du jour
With anglaise filled chocolate truffle
With frangelico anglaise
with fresh fruit and strawberry coulis
With anglaise filled chocolate truffle
With frangelico anglaise
With fresh fruit and strawberry coulis
Tempura battered eggplant layered with mozzarella, parmesan and marinara. Topped with Mediterranean ratatouille and laced with feta cheese sauce
A traditional Moroccan dish with kidney and cannellini beans, black eyed peas, eggplant, tomatoes, dates and chilies accented with harissa and mint yogurt couscous
Egg noodle pasta with sautéed crimini mushroom, red onion, zucchini, red pepper, spinach, artichoke heart and snap peas tossed in a savory almond pesto sauce
Breast of chicken stuffed with goat cheese, sun-dried tomato, pine nuts and fresh herbs. Wrapped in pastry and baked until golden brown. Finished with fennel cream sauce and fresh spinach
Always choice and grilled to your specifications. Complimented with demi-glace and served with potatoes Lyonnaise and vegetable du jour. Ask your server for tonight's steak selection
Marinated, herb encrusted and finished with brandy-shallot bordelaise sauce. Accompanied by asparagus, potato and cranberry hash
Resting atop pomme frites with fresh cherry port sauce. Accompanied by duck confit, brown sugar glazed green beans and hazelnuts
Our signature braised dish of lamb with apricots, dates, cinnamon, fig & harissa on a bed of couscous with cucumber tzatziki and flat bread
A classic French seafood stew. Our rendition poaches lobster, shrimp, snapper, scallops, mussels, potato, peppers and onion in a saffron seafood stock. Choice of white or tomato finish; both versions are hearty, robust yet light
A braised Spanish dish with saffron rice, rabbit, chicken, duck, spanish chorizo, green beans, artichokes and tomato pepper safrito
An authentic savory French braised stew with duck, pork, Toulouse sausage, tarbais beans and rustic toast points
A continental sampler of assorted European cheese, fresh fruit and crackers with choice of pate au poivre or grilled sausage
A lamb skewer served with tomato & olive relish, a chicken skewer atop couscous with lime glaze and a crispy pork skewer over broken rice with sweet chili sauce
Two saffron rice dolmathes (lamb or vegetarian) with hummus, tabbouleh, Greek olives & tzatziki sauce served with pita bread
Vegetarian saffron rice dolmathes
Lamb & saffron rice dolmathes
A traditional spanish entree combining saffron rice, shrimp, scallops, snapper, mussels, chicken, spanish chorizo, peppers, tomato, onion & garlic
Lump crab cakes topped with mango relish and avocado emulsion with accents of citrus beurre blanc. Served with almond crusted goat cheese pinwheel and crunchy mesclun greens in citrus vinaigrette
Poached in white wine butter accompanied by red potatoes, olives and fennel resting in scallion-citrus sauce
Succulent fillet of red snapper pan fried and resting in a fresh clam and shrimp chowder with leeks and exotic mushrooms
Succulently baked fillet in white wine jus served with asparagus basmati rice accented with citrus sauce and topped with mediterranean tomato calamatta olive relish
Seasoned jumbo shrimp stuffed with lump crab relish, topped with lobster mousse and baked to perfection. The ménage a trios rests atop potato medallions and sundried tomato finished with garlic & lemon beurre blanc
Delicately seasoned and pan seared. Supported by a foundation of chanterelle hash browns topped with prosciutto béchamel accented with lemon aioli