Appetizers, Soups, and Salads

Appetizers

CALAMARI

Black sesame tempura fried strips of calamari filet with wasabi – lime aioli

GOAT CHEESE TART

Goat cheese custard tart topped with crispy apple smoked bacon & lump crab
Served with spicy tomato puree &cilantro emulsion; finished with micro greens

ARTICHOKE BASILICATA

Artichoke bottoms stuffed with brunoise of roasted pepper, buffalo mozzarella,
tomato, basil, & roasted shallot; drizzled with Black truffle oil

ESCARGOT FEUILLETES

Classic preparation of sauteed escargot served in puff pastry
finished with tomato & Caesar butter cream

CRAB CAKE

Served with smoked sun-dried tomato hollandaise

SEARED SCALLOPS

Seared diver scallops with a coconut lime emulsion
topped with candied ginger blackberry compote

ARTICHOKE & THREE CHEESE RAVIOLI

House made saffron pasta stuffed with artichoke, goat cheese, asiago, & cream cheese mixture
finished with tomato couli & garnished with a cilantro olive salad

Soups & Salads

SOUP OF THE DAY

SMOKED DUCK SALAD / ENTRÉE SIZE

Spinach & Romaine with creamy Caesar dressing, Parmesan cheese, &
sliced mushrooms; topped with toasted almonds & warm smoked duck

CAESAR

Classic preparation of Romaine with Caesar dressing, parmesan cheese, & croutons

1620 ORGANIC

Organic red greens tossed with cucumber, tomato, carrots, & Bermuda onion
tossed with roasted sherry vinaigrette

 APPLE CHIP & BACON

Apple chips & crispy smoked bacon tossed with organic arugula, roasted shallot, &
honey ginger vinaigrette; topped with sliced gorganzola cheese  

Entrée Salads

PECAN CHICKEN HARVEST

Pecan fried chicken breast over organic greens tossed with sun dried fruit,
nuts, & Roquefort cheese; drizzled with walnut vinaigrette

CALAMARI GREEK

Grilled calamari with roasted peppers, capers, cucumbers, Bermuda onion & Greek olives
tossed with spinach & roasted lemon vinaigrette