Summer Menu

Appetizers

Symphony Of Appetizers $13— Each Guest
(Chefs choice of appetizers)
(Parties of four or more please)
 
Lightly Spiced Hawaiian Pink Prawn Satay with Fresh Grated Coconut Lime Dip $13—

Lobster Dumpling topped with a Mango Sweet and Sour Sauce $14—

Slightly Seared Veal Carpaccio accompanied with Olive Oil, Green Pepper, Sea Salt, Sun-dried Tomato, and Caper $12—

Pale Ale Marinated Sea Scallops drizzled with Creole Mustard $11—

Artichoke Pasta Ribbons Tossed with Shaved Cometè Gruyère, Olive Oil, Avocado, Garlic, and Morel Mushroom infused Balsamic $9—

Chevrè and Raspberry Candied Red Onion Stuffed Croissant $10—

Bacon Wrapped Pear on a Corn Fritter Topped with Brie $11—

Roasted Onion, Vidalia Onion, and Ricotta Cheese Tart with Carmelized Mushrooms and Crisp Ham $9—

Classical Escargot with White Wine Garlic Butter $10—

Salads

Shari’s Famous House Salad- Fresh Organic Greens, Seasonal Fruit, and House Made Raspberry Balsamic Vinaigrette $5.95/$9—

Shari’s Traditional Caesar Salad $4.95/$8—
(Italian White Anchovies) $2—

“California” Caesar with Cucumber, Avocado, Crab, and Sourdough Crutons $6.95/$10—

Fresh Spinach and Chevrè with Walnut Crunch, Fresh Coconut, and a Wild Flower Honey and Rhubarb Vinaigrette $5.95/$9—

Peekietoe Crab and Lobster Boston Bibb Lettuce Wrap with Sweet Corn Aioli and Tomato Rice Vinaigrette $7.95/$11—

Entrees

Dried Cherry and Cane Sugar Marinated Pork Tenderloin topped with Morel Herb Compound Butter $23*

Pinenut Crusted Lamb Chops with Green Olive Saffron Cream $29—*/$37—*
(Au Natural Available upon Request)

Grilled Veal Tenderloin with Toasted Hazelnuts drizzled with Lavender Syrup $26—*

Grilled Chicken Breast Bathed in a Fruit Mustard with Seared Sweet Potato Crisps $21—

 “Steak Showcase”
Filet (8oz.) $31—*  Petite (6oz.) $28—*
 Onions, Mushrooms $3—each
Bleu Cheese, Boursin, Chevre, Brie $4—each
Scallop, Crab, Escargot $6—each
Hawaiian Prawns $4—each
Shelled Maine Lobster $7—

Karabuta Pork Tournedos with Ginger, Pear, and Apricot Compote finished with Black Pepper Wine Syrup $25—*

Pecan Stuffed Duck Breast with a Grilled Peach and Champagne Glaze $28—*

12 oz. New York Strip Steak with a Southwestern Espagnol $27

Broiled Chicken with Avocado Chevrè, Lump Crab, Bacon, and Tomato $23—

Executive Chef and Owner Shari Rae Smith

A customary house gratuity of 19% will be added to parties of eight or more.

*Cooked to the Preference of the Customer
Consuming raw or under cooked meats, seafood, shellfish or eggs increases the risk of  food borne illness.