These are examples of some of the small or "tasting" plates

we'll be running this Spring:

 

'Spanish Style' Stuffed Rhode Island Razor Clams

with garlic salsa verde  8.95

 

Steamed 'Spanish Style' Prince Edward Island Mussels

with cured ham, garlic and sherry vinegar  9.95

 

Asian Bar-be-que Shrimp

with fermented black beans, coconut black Thai rice and rich chili broth  10.00

 

Lobster Ravioli

with lemon butter and lobster cream  7.00

 

Smoked Quail Spring Roll

with Vietnamese style dipping sauce  7.00

 

Charred Kobe Beef Salad

with mango, cucumber, mint, basil and red curry beef jus  15.00

 

'Thai Style' Shrimp and Cabbage Salad

with spinach and spicy peanut vinaigrette  13.00

 

Chef's Housemade Pates

Country Pate (Pork and Duck Liver) and Wild Duck and Juniper  8.95

 

Appetizer of Jumbo Lump Crab Gratin

with sherry, white cheddar and toasted foccacia 'chips'  14.00

 

These are priced to encourage trying several.

Try one or two as an appetizer, or three or four as an entree'