Chef’s Specials
Starters
PEI Mussels
rosemary champagne broth, toasted baguette 14
Roasted Tomato Bisque
mozzarella quesadilla garnish 7
Entrées
Pan Seared Swordfish
over a Florida Citrus salad, with avocado, fennel,
and toasted almonds 26
Pizza of the Week
Formaggio Blanco
roasted garlic oil, ricotta, fontina, burrata, artichokes,
chile flakes, thyme, oregano 20
Desserts
Lemon Basil Cheesecake
Vanilla Crème Brulee
Vanilla Bean Panna Cotta
with dark cherries
