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Hors d'oeuvres |
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Calamari fried with banana peppers, olives and roasted tomato and caper sauce 13 |
Sirloin Tips crispy fried with a sriracha citrus aioli 13 |
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Escargot Provencal sautéed with spinach, tomatoes, capers, olives & onions in an herb white wine butter 12 |
Tuna Tartare with avocado and wontons 16 |
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Cheese & Charcuterie Board Vermont cheese and charcuterie selection with warm baguette & crackers Market price |
Shrimp Cocktail marinated and grilled with ginger soy cocktail sauce 14 |
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Sushi Rolls tempura fried spicy tuna (5 pieces) steamed or fried shrimp (5 pieces) fresh vegetables (5 pieces) |
Avocado Egg Rolls with ponzu chili sauce 10 |
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Belvedere Board sirloin tips, avocado egg rolls, Kung Pao cauliflower 16 |
Kung Pao Cauliflower with sweet chili glaze 9 |