vegetarian purse
sauteed tofu, onions, mushrooms and spinach - wrapped in a spring roll and baked - garnished with tomato-chili chutney and sesame glaze

lobster mac & cheese
lobster, elbow macaroni and black truffle shavings blended with heavy cream and Vermont cheddar and asiago cheeses

tempura battered lobster
5oz cold water lobster tail - lightly battered and deep fried - presented with sriracha aoli and chef ann's orange chili BBQ sauce

shrimp and grits
large shrimp sauteed with white wine, prosciutto ham and tomatoes; served atop stone-milled grits

bacon-wrapped chicken livers
marinated in rosemary, olive oil and garlic wrapped in apple wood smoked bacon and skewered -- presented with fresh pear and balsamic marmalade toast

fried calamari
calamari lightly battered and deep fried presented with spicy siracha aioli

black lip mussels
sauteed in white wine with arlic, tomatoes and basil

fried oysters
freshly shucked, lightly battered and deep fried presented on the shell with wasabi cream drizzled on top

cheese and fruit sampler
domestic and imported cheeses accompanied by seasonal fruits and nuts