Tapas (small plates)

Gulf Shrimp by the piece

served with our sapphire gin cocktail sauce

2
Pan-Fried Potatoes

potatoes lightly fried in olive oil with chopped tomatoes, garlic and fresh parsley; topped with toasted walnuts

9
Mushroom Turnovers

fresh baked puff pastry stuffed with a delectable portabella and cremini mushroom mixture accented with a hint of Machengo, topped with a tart red wine cream sauce

7
Ecargots & Grilled Chicken Turnovers

grilled chicken breast and escargot sautéed with loads of garlic then served in a refreshing parsley almond green sauce

8
Wild Button Mushrooms

sautéed in a olive oil garlic sauce with fresh chopped chili peppers and Rosemary

8
Giant Portobella Mushroom Caps

two large Portabella mushroom caps baked with a gorgonzola crème cheese stuffing, topped with a sage cream sauce

9
Tabla Mixta

an assortment of prosciutto, melon, strawberries, baked Brie, baguette and spicy olives

12
Crab Cakes

lump crab meat cakes served with rosemary lemon aioli and fresh pesto

10
Marinated Beef Tenderloin

Served with a delectable mixture of wild mushrooms, herbs and garlic on a bed of field greens. Topped with gorgonzola and a balsamic reduction

12
Moules et Frites

fancy black mussels marinated with pimientos and onions, then flash steamed with olive oil, white wine and fresh herbs. Served with our famous pommes frites and spices

12
Chevre Stuffed Chicken Breast

chicken breast stuffed with herbed chevre cheese, pan-seared, baked, then served on a roasted red pepper coulis, garnished with Michigan dried cherries

10