Appetizers
Oysters Lomi Lomi – seven select oysters, curry crusted, drizzled with lemongrass cream and served with smoked salmon lomi lomi and sesame rice crackers 8.95
Tomato Rustica – a rich tomato coulis, topped with goat cheese, calamata olives & fresh basil, served with grilled ciabatta bread 5.95
Ravioli Appetizer – tonight’s ravioli, served as a first course starter, changes often, we will tell you about tonight’s offering 7.95
Simpatico Spring Rolls – grilled breast of chicken, chopped with nappa cabbage, red bell pepper and cilantro, served with a sweet chili dipping sauce 7.95
Rock Shrimp Cakes – five baby cakes, made with Gulf rock shrimp, served with a roasted garlic/chili pepper mayo 8.95
Nam Sad – spicy “thai style” pork topped with macadamia nuts and served with cool cabbage wedges 6.95
Ahi Tuna Appetizer – two pieces of sushi, served with jasmine rice, California rolls, sesame seaweed salad, wasabi, pickled ginger, and soy sauce 9.95
Soup & Salad
Stockpot – tonight’s homemade soup, inspired by season and reason, your server can give you the details 4.95/7.95
Bistro Salad – mixed field greens, tossed in a blue cheese vinaigrette, with hearts of palm, Bermuda onion, and ripe Roma tomatoes 4.95
Classic Caesar Salad – crisp hearts of romaine, tossed in our homemade Caesar dressing, with garlic crouton and asiago cheese 4.95
Sesame Seaweed Salad – a small portion of sesame marinated seaweed served with wedge of lemon 2.95
Entrees
North Park Chicken – boneless breast of chicken, fried with southwestern seasoning served with ancho chili/roasted garlic mashed potatoes and spicy greens with poblano chili gravy on sauce 15.95
Bacon Wrapped Shrimp over Saffron Risotto – wild Gulf shrimp wrapped in applewood smoked bacon, oven roasted and served over saffron risotto with a light lemon reduction sauce 19.95
Bison Meat Loaf – lean ground bison formed into a meatloaf served over mashed potatoes with brown gravy and green beans 14.95
Ravioli Entrée’ – a dinner portion of our featured raviolis 13.95
Shrimp & Orzo – Gulf shrimp and orzo pasta, served in goat cheese cream sauce, with Portobello mushrooms, sundried tomatoes, fresh fennel, calamata olives and basil 16.95
Catch in Parchment – tonight’s fresh catch, baked in parchment, with different variations from ports-of-call the world over 17.95
Pasta alla Carbonara – our take on an Italian classic with applewood smoked bacon, asiago cheese, organic green peas in a light cream sauce 14.95
The Wok – Gulf shrimp, PEI mussels, and Maine scallops sautee’d with bokchoy, snow peas, carrots and red peppers in our spicy housemade wok sauce with garlic, ginger and jasmine rice 17.95
Roasted Pork Tenderloin – rubbed with garlic, herbs and extra virgin olive oil, served with drizzled with a brandy/portabella cream with parmesan polenta and sautéed spinach 17.95
New Zealand Lamb Rack – grilled and oven roasted to your specs served with mashed new potatoes, seasonal vegetables and rosemary/roasted onion jus 23.95
Cajun Beef Tenderloin – 8oz center-cut filet of beef, grilled to your specs and brushed along the way with a Cajun compound butter served with mashed potatoes and seasonal vegetables 26.95
