Appetizers
APPETIZERS
SPRING VEGETABLE SOUP GFV
With Vietnamese Pistou
9
SEASONAL GREENS GFV
Grilled Corn, Peaches, Avocado and Roasted
Almonds Tossed with Champagne Vinaigrette
15
RED QUINOA SALAD GFV
Red Quinoa, Baby Arugula, Apple, Fennel
and Cranberries
13
KALE SALAD GF
Organic Dinosaur Kale with Shaved Parmesan, Toasted
Pine Nuts, Dried Currants and Lemon Vinaigrette 13
13
BISTRO CAESAR
Romaine Hearts, Crispy Double Smoked Bacon and
Herbed Croutons with Shaved Parmesan and
Creamy Roasted Garlic Vinaigrette
14
ISRAELI MEATBALLS GF
Ground Lamb, Veal, Pine Nuts, Tahini Sauce
12
CURRIED PRAWNS
Goan Prawn Curry with Mango, Micro Greens
and Flatbread
16
GRILLED CALAMARI
Black Olives, Oven Dried Tomato, Red Finger Chili,
Parsley and Lemon
16
WILD MUSHROOM ARANCINI
Mushroom Risotto Balls Stuffed with Taleggio Cheese
and a Sundried Tomato Pesto
10
GOAT CHEESE FLATBREAD
Spinach, Goat Cheese, Mozzarella and Roasted
Red Peppers
13
Add Chicken +4
CRAB CAKES
Jumbo Lump Crab Cake with Creole Aioli and
Mango/Papaya Salad
16
MUSHROOM RAVIOLI
Wild Mushroom Ravioli in a Truffle Cream Sauce
12
As a Main Course
23
