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SALADS

 Wedge Salad         14

Iceberg Wedge with tomatoes, crumbled blue cheese, cucumbers,

Red & green peppers, red onions, crispy bacon, roasted candied pecans & Cran raisins,

in homemade blue cheese balsamic vinaigrette

​***Classic Caesar Salad    10

Traditional Style

Crisp romaine heart tossed with our homemade Caesar dressing,

croutons and Parmesan crisp

Burrata Salad (for two)  20

Arugula, smoked heirloom tomatoes, Prosciutto Parma, pickled onions,

Basil house vinaigrette with aged Balsamic

APPETIZERS

Coquilles St. Jacques    16

Sea scallops sautéed in a white wine cream sauce topped with Swiss cheese

 Mouclade               18

Mussels’ sautéed in a white wine, with tomatoes in garlic broth and a lime beurre blanc

 ***Tuna Martini 16

Fresh Ahi tuna marinated in Pearl Vodka and spicy hot sauce. Served over seaweed topped Wasabi & Tobiko caviar

 Shrimp Cocktail      19

Five colossal shrimp served with house cocktail sauce

 Crab Cakes – Market Price

Blend of spices mixed with fresh Jumbo crab lump served with Basil & spicy remoulade

Stuffed Dates        16

With goat cheese, jalapenos and bacon

Escargot                 16

Snails sautéed in herb garlic butter

 Pate              14

Duck liver pate served with toasted crostinis

 Fried Artichokes          14

Crispy fried artichokes, flour dusted topped with Parmesan & remoulade

 Beef Carpaccio     20 

Thinly sliced of highly marbled filet, Arugula, aged Parmesan, capers, pickled onions, Cornichons, served with truffle Aioli & crostinis

 Lobster Bites       24

Sautéed lobster chunks in garlic herb butter

 

MOROCCAN SPECIALTIES 

Lamb Tagine                    38

Slow braised lamb shoulder, cooked in Moroccan spices & fresh herbs. Served with Couscous

Chicken Tagine        30

Partially deboned, cooked in a saffron broth, cured lemons, olives and vegetables

Vegetarian Tagine        25

Assorted vegetables slowly cooked in saffron, ginger, garlic,

olive oil & tomatoes

Fish Tagine           Market Price

Fresh fish slowly baked in tomatoes, onions, bell peppers, with Moroccan spices & fresh herbs.

Served with Couscous

THE PASTAS

Mediterranean Pasta              22      

Sun dried tomatoes, spinach, artichoke hearts, feta cheese and black olives, sautéed in extra virgin olive oil, garlic and tossed in linguini     Add Chicken     10    Add Shrimp   14

La Zuppa                38

Mussels, clams, calamari, shrimp, scallops, fresh tomatoes and garlic tossed in linguini

Smoked Salmon Pasta            32

Smoked salmon, scallions, tomatoes, mushrooms and capers tossed with linguini in a light cream sauce

Lobster Pasta                              42

Lobster Chunks tossed in linguini with a garlic, Sherry cream sauce

Scallops a la Nage      42

Scallops in a sundried tomato curry cream sauce

served over a bed of linguini

THE SEAFOOD

Seafood Crepe                     38

Large shrimp, sea scallops, crabmeat and fresh fish laced in a lobster Champagne sauce

Shrimp Pil-Pil                      34

Large shrimp sautéed in olive oil, garlic and herb harissa butter

Salmon Oriental                        36

Pan seared salmon with scallions and mushrooms in an oriental sauce

Bouillabaisse                          42

Traditional Style with scallops, shrimp, mussels, calamari, fresh fish, mushrooms in a garlic saffron broth

Catch of the Day              Market Price

“Fresh fish or No fish”

Lobster Tail                      Market Price

THE MEATS

Filet Mignon                    46

8 oz. Tenderloin of beef topped with garlic herb butter

N.Y. Strip                            44

16 oz.  Topped with garlic herb butter

Rack of lamb                    48

New-Zealand rack of lamb served with honey rosemary shallot reduction

Half Duck                           42                                                         

On the bone with choice of sauce

Orange sauce, Berry Coulis or Au Poivre.

Veal Picatta                      32

Veal scaloppini sautéed with a light lemon sherry caper sauce

Veal Florentine              34

Veal scaloppini sautéed in a light spinach Cognac cream sauce

Chicken Brio                    30

Chicken breast topped with sautéed mushrooms, Brie cheese and a port wine demi-glace

Chicken Harissa             28

Chicken breast sautéed with olive oil, garlic Harissa sauce

Bob’s Executive Chicken        26

Sautéed chicken breast in a light sherry, lemon caper sauce

                                                      

DRY AGED STEAKS 

    Check with your server 

   

     WILD GAME

                         Camel - Bison –Elk – Venison – Buffalo – Ostrich

                                   Check with server for today selection

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