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tapas/appetizers |
Grilled Flank Steak with arugula, toasted pine nuts and a pomegranate jus |
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Crab Fritters with mango/papaya salsa and belgian endive |
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Fine Line Shrimp Cocktail a classic shrimp cocktail served with tomatillo habaňero salsa |
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Black Pepper Seared Scallops with dill aöli and fried shallots |
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Pommes Frites served with paprika aöli |
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Rabbit Wings (forelegs) served with celery salad and stilton aöli |
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Chipotle Mussels in a broth of shallots, thyme, tomatoes and cilantro |
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Panzanella a bread salad with tomatoes, cucumbers, extra virgin olive oil and balsamic vinegar |
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Arugula and Spinach Crostini topped with herbed goat cheese and balsamic reduction |
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Artichoke Hearts served with gorgonzola herb dip |
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Soup of the Day |
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Salad of the Day |
pastas |
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Baked Rotini Casserole prepared with asiago cheese, prosciutto, fresh herbs and finished with truffle oil |
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Penne with rutabaga-leek puree and italian sausage |
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Angel Hare Pasta (chilled) braised rabbit in a tahini sauce with peas, scallions and hot sesame oil |
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entrees |
Seared Yellowfin Tuna with carrot ginger slaw, sesame seeds and mezuna greens |
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Rack of Lamb with peanut roasted green beans, port wine sauce and totsoi |
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Pork Tenderloin prepared in a bourbon barbeque sauce and served with grilled polenta |
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Fine Line Cheeseburger dressed up with shaved fennel, emmenthaler cheese and a smoked tomato remoulade |
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Grilled Escolar paired with a quinoa salad and topped with roasted corn chipotle coulis |
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Charbroiled Norwegian Salmon with pinto bean salad and balsamic vinaigrette |
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>> many items from our menu can be adapted to suit your vegetarian or vegan requirements << |
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