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