Oysters
East Coast oysters with mignonette, hot sauce and lemon
Gulf Shrimp
Sauteed Gulf shrimp with tomato and persillade butter
Salmon
T&J's smoked salmon on crispy potato rosti with chive sour cream
Scallops
Pan seared Digby Bay scallops with a green pea puree, sauteed organic mushrooms and a fresh herb salad.
Potted Foie Gras Pate
Foie gras and chicken liver pate with house pickles and Sherry gastrique. Served with crostini
Eggplant Crostini
Caramelized eggplant crostini with feta, crispy fried onions and tahini sauce
Arugula Salad
Arugula salad with goat cheese, red onion, walnuts, house bacon in a roasted red pepper and lime vinaigrette
Mussels
East coast mussels with shaved fennel, diced Serrano ham, white wine and shrimp broth
Pork and Duck rillette
Pork and duck rillette with dried apricots served with house made pickles, mustard and crostini
Patatas bravas
Fried potatoes with spicy pickled vegetables and aged cheddar fondue
Beef Tartare
served with pickled red onion, red wine reduction and fried capers
Short Ribs
Slow braised short ribs over a black bean puree with a rich tomato and red wine jus
Smoked Rainbow Trout
House hot smoked rainbow trout salad with orange pickled fennel, watermelon radish, pecans, sour cream vinaigrette
Salt Cod
Crostini of salt cod brandade, Manchego cheese and Spanish anchovies
Ham and Sausage
Crostini of Serrano ham and Morcilla sausage with celeriac and apple slaw
Cheese Tasting
changes more often than we can keep track of but it's always delicious!
Stuffed Peppers
Roasted Piquillo peppers stuffed with traditional tamal corn filling and baked with chili sauce, manchego cheese and topped with fresh tomato salsa
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