Chop Chop Plate .  $12

Beet Cured Salmon Lox – Saint Andrews Salmon, Blood Orange Stained, served with Toasted Artisan Bread, Dill Créme Fraiche, Fine Diced Red Onion, Fresh Lemon and Capers

Chop Chop Lunch .  $15

First Course

Lemon Pepper Argula Salad – Argula, Cherry Tomatoes, Honey-Lemon Vinaigrette, Feta Cheese, Balsamic Reduction

Second Course

Spanish Style Paella – Saffron Infused Risotto, Savory, Sweet Honey Garlic Sausage, Jumbo Shrimp, White Clams, mussels, peas, bell peppers, Fresh Basil and grilled baguette. (Substitution Chicken for Seafood)

Chop Chop Dinner .  $35

First Course

Trio Bruschetta – Classic Tomato, Artichoke, Sautéed mushroom – one piece of each.  Topped with shredded Parmesan, and balsamic glaze. (Substitution, House Caesar, medium garlic heat)

Second Course

Petite Tender and Seafood Trio – Pan seared, topped with Shrimp, Scallop, Calamari, Herb roasted Potatoes, market vegetables, honey rosemary demi

OR

Dill Butter Poached Salmon – Dill infused compound butter, savory couscous, sweet potato puree, market vegetables, chive beurre blanc.

Third Course

Ferrero Rocher Parfait – Warmed vanilla rum cake topped, with triple chocolate mocha ice cream, Honeycomb Toffee and classic Ferrero Rocher Chocolate