served raw on the half shell and complimented with an herb mignonette, cocktail sauce, fresh picked curly parsley and fresh lemon wedge12.00
garden grown shishito peppers gently sautéed with wild caught Patagonian shrimp, tossed with garlic, lime, leeks, and cilantro and drizzled with a sweet haranero pepper gastrique12.00
grilled and served with a grilled shrimp skewer, roasted garlic demi cream sauce, grilled asparagus on local corn, bacon and red skin potato hash38.00
glazed with a honey balsamic reduction and served over a sherry wine steamed jasmine rice, and paired with sautéed zucchini and squash29.00
bucatini pasta tossed with roasted eggplant, pancetta, saporito tomatoes, sweet onions and garlic in a oxford landing viognier pan sauce, topped with ricotta cheese, fresh basil and anchovy infused evoo34.00
cumin and smoked paprika seared over black bean puree, Mexican style basmati flavored rice, southwestern red sauce and finished with garden grown habanero and mango salsa30.00
sautéed with garden grown puff mushroom and peppers, with onions in an oregano, basil flavored sherry tomato sauce, garden grown braised rainbow chard and roasted garlic mashed potatoes28.00
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