~ Appetizers ~

Galette de Crabe et Homard:  France
Provence style lobster and crab cakes finished with basil oil and a citrus beurre blanc.  $11.95

Pan Seard Hudson Valley Foie Gras
Over pumpkin pecan spice bread topped with black currant preserves. $14.95

P.E.I Mussels
Crushed tomatoes, garlic, and pepper flakes with extra virgin olive oil and crusty bread. $11.95

Jumbo Diver Scallops:  Italy
* Award Winning Best Appetizer—2004 Taste of the Nation
Wrapped in prosciutto and served over a fava bean puree with a lemon marmalade.  $11.95

Crispy Calamari:  North Africa
Chickpea flour crusted Morrocan spiced tomato sauce, fresh mint and peppadew peppers.  $9.95

Kobe Beef Kofta:  Egypt
Grilled aromatic spiced ground Kobe skewers, grilled and served with marinated cucumbers, mint yogurt and grilled pita.  $9.95

Crisp Duck with Apricot Briouat: Morocco 
Duck confit and sun-dried apricots with ginger scented vegetables wrapped in a crisp Moroccan pastry. Topped with a spicy sweet charmoula sauce. $9.95

Greek Flat Bread 
Marinated tomatoes, kalamata olives, red onions, extra virgin olive oil and feta cheese.   $8.95

Crisp Israeli Falafel
Traditional chickpea fritter served with a cucmber and tomato salad, pita bread, and a tahini yogurt sauce. $8.95

~ All appetizers may be served Mezze or Tapas style on platters ~
~ Please ask for a manager to assist you with any food allergy concerns ~

~Mid Courses and Salads ~

Flavors of the Mediterranean
Tapenade, Baba Ghanoush and Hummus served with dolmades, white bean Parmigiano-Reggiano salad, warm pita, Greek olives, peppadew peppers and extra virgin olive oil.  $8.95

Tega Hills  Mixed Greens Salad
Pistachio tuile and goat cheese boursin, roasted tomatoes and a Banyuls vinaigrette.  $7.95

Roasted Butternut Squash Soup
With chorizo sausage and Manchego croutons. $8.95

Poached Pear and Baby Arugula Salad:  Italy
Spiced walnuts, Gorgonzola dolce and a Chianti reduction.  $8.95

Mediterranean Salad
Chopped romaine and crisp vegetables with olives, peppadew peppers and quail eggs. Tossed with a creamy lemon parmesan dressing and served with crisp herb lavash.  $7.95

~Cheese Selections~

France
Saint Andre: Soft ripened triple cream. Rich and buttery cows milk cheese

Italy
Gorgonzola Dolce: Mild, young, blue creamy cheese.

Domestic
Grand Canaria: Wisconsin An earthy sweet goat, sheep, cows milk
cheese cured in olive oil.

Bellavitano: Wisconsin A creamy rich cows milk cheese.
Cheddar-Parmesian like with fruity notes.

Rogue Creamery Smokey Blue: Oregon  A smoked Roquefort style cows milk cheese. 

San Joaquin Gold: California A sweet, salty, buttery cows milk cheese fontina like. 




~Traditional Entrees~

Lamb Tagine:  Morocco
Slow cooked lamb shank simmered with Ras el Hanout and a blend of apricots, dates,
carrots, beets and saffron potatoes.  $27.95

Duo of Wild Boar:  Italy                        
Grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto, served with rainbow Swiss chard and black currant marmalade.  $29.95

Whole Roasted Mediterranean Sea Bass:  Greece
Whole roasted Bronzini with fresh herbs, artichokes, pear tomatoes and a lemon spinach orzo pasta.  $27.95

Beef Tenderloin ala Blue:  Charlotte NC
Pan seared filet topped with creamy gorgonzola dolce, served with sweet onion
marmalade and a pancetta and green pea risotto.  $32.95
Twelve ounce filet $51.95 (additional charge for split entrees)

Mushroom Bolognese:  Italy 
Mixed chopped forest mushrooms slow cooked with diced vegetables and tomatoes over parppardelle pasta.   $18.95

Pomegranate Glazed Lamb Loin
Grilled lamb over an apricot and toasted pine nut couscous with a carrot, mint salad and a cardamon scented yogurt. $28.95

~Seasonal Special Entrees~

~Sides~
Crushed Yukon Gold Potatoes with Arbequina Olive Oil and Sea Salt.  $5.95
Sweet Pea and Pancetta Risotto  $7.95
Haricots Verts  $5.95

Executive Chef Gene Briggs 
Chef de Cuisine John Matthews
Sous Chef Jamie Lynch