Shrimp and lump crab stack with thin sliced cucumbers, golden beets and fresh avocados with a roasted red pepper and cilantro aioli.
Wine pairing: Pinot Noir
Grilled chicken satay and fresh jicama salad with a Thai peanut reduction.
Wine pairing: Chardonnay
Fresh rosemary and thyme braised lamb shank served with Mediterranean couscous.
Wine pairing: Cabernet Sauvignon
House made authentic Baklava
Wine pairing: Peach Bellini