These are examples of some of the small or "tasting" plates

we'll be running this Spring:

 

 

Asian Bar-be-que Shrimp

with fermented black beans, coconut black Thai rice and rich chili broth  11.95

 

Smoked Quail Spring Roll

with Vietnamese style dipping sauce  8.00

 

Locally Grown Sliced Heirloom Tomato Assortment

with champagne-shallot vinaigrette and micro greens  8.95

 

'Thai Style' Shrimp and Cabbage Salad

with spinach and spicy peanut vinaigrette  13.00

 

Chef's Housemade Pates

Country Pate with herbs and wild mushrooms and truffled duck liver mousse8.95

 

Appetizer of Jumbo Lump Crab Gratin

with sherry, white cheddar and toasted foccacia 'chips'  14.95

 

These are priced to encourage trying several.

Try one or two as an appetizer, or three or four as an entree