• Classic Shrimp Cocktail
• Veal Sliders with Brie and Red Pepper Jam
• Crispy Calamari with Hot and Sour Sauce
• Blue Crab, Spinach and Artichoke Dip with Garlic Crostinis
• Three Cheeses from South of the Mason-Dixon
• Marinated Olives and Vegetables
• Crab Lollipops with Avocado and Lime Puree
• Steak Fries tossed in Truffle Vinaigrette and Parmesan
• Lamb Tacos with Dried Apricot, Preserved Lemon and Watercress
  

• Goat Cheese, Prosciutto Ham, Artichoke Hearts and Arugula
• Smoked Mozzarella, Diced Tomato, Tomato Powder and Torn Basil Smoked
• Salmon, Capers, Red Onions, Crème Fraiche and Raw Cucumber

• Vanilla Crème Brulée
• Seasonal Fruit Cobbler

Razzle My Dazzle Raspberry Truffle
Nicolas Feuillatte Brut Rose, Champagne, Non-Vintage

Tequila Rose Truffle
Gruet Blanc de Noir, New Mexico, Non-Vintage

Bittersweet Basil Truffle
Avissi Prosecco, Valdobbiadene, Italy, DOC, Non-Vintage

$25

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The Classic

Oysters on the Half Shell with Vanilla Passion Fruit Pearls

Laurent, Blanc de Blancs, Champagne, Non-Vintage

$20

Offered Friday, Saturday and Tuesday
February 10, 11 and 14