gently sauteed escargot in a Pernod & fennel cream+shaved procuitto+grilled bread
(g-f option, please inform your server)
spring roll salad
composed salad with rice noodles, cucumber, purple cabbage, julienne carrots & bell peppers, cilantro & green onion+topped with cashews and finished with an almond butter dressing+requires mixing
(V, g-f)
chicken fajita tacos
marinated chicken, bell peppers, onions & tex mex cheese+served with sour cream, chopped cilanto & guacamole
soup of the day
the chef’s daily concoction+served piping hot
(g-f)
bourbon peach sliders
pulled pork in a New Orleans peach & whisky bbq sauce+crunchy southern slaw+classic slider bun