Divine Bar Menu

Bruschetta

toasted rounds of herbed Italian bread, your choice of

Toasted Ravioli

a daily selection complemented by the chef's artful sauce accompaniment

Napoli

roasted garlic cloves, plum tomato, virgin olive oil and fresh rosemary, paired with a glass of Leflaive Puligny Montrachet chardonnay

Firenze

basil pesto, diced plum tomato, shaved prosciutto di Parma, and olive oil paired with a glass of Lurton Argentinean pinot grigio

Milano

warm goat cheese, plum tomato, extra virgin olive oil and fresh basil, paired with a glass of davinci Chianti classico reserva

Verona

pepper crusted filet of beef, marsala mushroom tapenade paired with a glass of escudo rojo Chilean cabernet

Wild Tapas' Ostrich Filet

served on herb toast with cherry-roquefort salsa

Spicy Pan - Fried Frog's Legs

with sweet and sour ginger- Scallion glaze

Crostini

warm garlic bread served with a trio of roasted red pepper coulis, white bean and garlic spread and creamy spinach dip paired with a glass of McGuigan Australian shiraz

Warm Cauliflower - Potato - Garlic Au Gratin Dip

served with crispy fired plantain chips for 'dippin and scoopin' paired with a glass of Maramonte cabernet-syrah

Alligator Fritters

accompiined by Cajun Dijonnaise sauce

Mediterranean Olive Medley

Spanish, picholine, nicoise, and calamata olives served with garlic chive hummus lemon-feta spread and toasted pita triangles paired with a glass of Vinum South African chenin blanc

Slow - Roasted Glazed Pork Kebobs

BBQ'd in a chipotle-cranberry sauce served with a grilled pineapple mango avocado salsa, paired with a glass of Neyers California Zinfandel

Rosemary Roasted Baby Lamb Chops

served with petite spring vegetables and mint yogurt sauce, paired with a glass of Macmurray ranch California pinot noir

Potage Provencal

a hearty cassoulet of wild mushrooms, hickory smoked bacon, reggianito parmesan cream, roasted shallots caramelized garlic, and capers, served in a crusty sourdough boulet bread bowl paired with a gl

Primo Platti Antipasti

grilled artichoke and asparagus, prosciutto, sausage, roasted lamb and bocconcini mozarella paired with a glass of Morgante Nero D' avola Sicilian red

I'll Have the Poo-Poo Platter-Platter

a medley of lamb and coconut-jasmin rice balls, bacon-wrapped banana, Chinese spiced pork pot stickers, cucumber-peanut relish, and fried Vietnamese shrimp wontons honey- soy sauce, serrano chile pi

Pizzette

an individual, thin-crusted gourmet pizza covered with the chef's daily toppings

Empanada

savory dough filled with spicy chicken, spinach, olive and Monterey Jack cheese paired with a glass of paramo de guzman ribera del duero Spanish red

Duck Spring Roll

with pineapple, julienne carrots, bean sprouts shiitake, lemongrass and ginger served with mandarin raspberry marmalade paired with a glass of gysler German riesling

Spicy Ground Sirloin, Tomato Avocado, Black Bean and Cheddar and Monterey Jack Cheeses

Sesame Crusted Chicken, or Spicy Beef Satay

accompanied bu cumin-ginger-curry vinaigrette and tsatziki cucumber dip, paired with a glass of baron de ona Spanish rioja red

Wild Portobello, Porcini and Shiitake Mushrooms Roasted Pine Nuts, and Monterey Jack Cheese Sour Cream Dollop

Sliced Chicken, Ripe Tomato, Sweet Corn and Cilantro with Vermont Cheddar

Blue Cheese and Walnut Stuffed Figs

wrapped in crispy prosciutto and served warm with a tawny port reduction paired with a glass of jaboulet crozes Hermitage syrah

Baked Brie

choice of honey roasted walnuts and dates or Granny Smith apple, toasted bread paired with a glass of taylor fladgate Tawny 20 yr Port

Artichoke-Parmesan Dip

baked au gratin style served with homemade yuca chips paired with a glass of pierre sparr 'Alsace One' blend

Formaggio E Frutta

a selection of domestic and international cheeses and seasonal fruits paired with a glass of bonny doon vin glaciere muscat dessert wine

Dumplings

shrimp and mixed vegetables, spicy peanut sauce paired with a glass of villa maria New Zealand sauvignon blanc

Mussels

steamed with balsamic vinegar, onion, garlic and herbs paired with a glass of goats do roam south Africa syrah

Marbella Melange

a baked egg souffle pie with potato onion smoked salmon shrimp grilled squid, chorizo sausage and nutty manchego cheese served with a garlic nut romesco sauce and grilled flatbread paired with a gla

Cajun Spiced Lobster - Conch Hush Puppies

deep fried fritters with sweet corn, chipotle, and scallion served with horseradish aioli paired with a glass of signorello seta Semillon, sauvignon blanc

Seared Citrus Sea Scallops

served on green plantain crisps, orange papaya chutney paried with a glass of willm Alsatian gewurztraminer

Tuna Sushi Roll

tortilla wrapped with ripe avocado scallion, and sticky rice, sesame dipping sauce, paried with a glass of fat bastard rhone chardonnay

Ajo Style

broiled with garlic cloves, herbs, and white wine paired with a glass of Estancia Monterey chardonnay

Crab Cakes

mango, honey, and line sauce paried with a glass of ch, st. Michelle sweet Riesling

Shrimp

Calamari Barcelona Style

with tomato picante sauce or capri style with lime-cilantro mayonnaise paried with a glass of Livingston-Moffett California Syrah

Cocktail Style

sundried tomato pesto and citrus-caper aioli dip paired with a glass of lusco Spanish Albarino

Country Sandwiches and Wraps Vegge

roasted red and yellow peppers zucchini, squash eggplant and onion with arugula warm herbed goat cheese, fresh mozzarella and basil pesto wrapped in a fresh spinach tortilla

Richard

roast beef filet, sauteed onion guacamole, tomato chipotle pepper coulis and melted Monterey Jack cheese on ciabatta country bread

Tuscan Monte Cristo

melted mozzarella grilled prosciutto and roasted loin of pork plum tomato and fresh basil on warm garlic panini 'French toast'

Vitanza

sweet Italian sausage, sauteed peppers, and onions, pepperjack cheese and roasted garlic-basil spread on warm panini bread

Chicken

sliced chicken breast, caramelized onion, tomato, and melted Monterey Jack cheese served on ciabatta country bread

Paesano

thinly sliced prosciutto fresh mozzarella, plum tomato basil roasted red and yellow peppers artichoke hearts, and roasted shallot vinaigrette served on ciabatta country bread

The Last Sandwich

grilled chicken breast sauteed wild mushrooms, and onion crispy bacon, melted brie and sundried tomato, aioli on warm panini bread

Cubano Divino

shredded roast pork, caramelized onions, and roasted red peppers, layered between melted pepper jack cheese and spicy chocolate black bean mole sauce, served on a warm Semolina hero

Roast Beef Filet

arugula green apple, and melted brie served on ciabatta country bread with honey mustard

White Chocolate Bread Pudding

served warm with vanilla caramel sauce

Joey Bag-a-Donutz

tree flavas of warm donut holes, foist yous got chawclate, then yous got vanilla and toid yous got apple-nutmeg served with dippin' glaze and butta-scotch sauce

Peanut Butter Cheesecake

baked with a Graham cracker crust served with hot fudge sauce

Banana - Hazelenut Crepe

filled with warm nutella and candied banana. drizzled with brandy butter and sugar

Warm Sweet Potato-Punkin' Pie

drizzled with wild-strawberry glaze and roasted-fig marmalade, homemade wipped cream

Fried Coconut Mojito

fried batter-coated mint gelato topped with malibu rum sauce and shredded toasted coconut served over lime gelatin and garnished with candied sugar-cane

Cinnamon Toast

'sopaipilla' chips drizzled with cinnamon. sugar and warm honey served with caramel ice cream

Warm Chocolate Fondue

serves 2-4 fresh seasonal fruit with Belgian white and milk chocolate dips extra white chocolate or milk chocolate fondue dip $2.50

Topped with Warm Strips of Chicken Breast, Sauteed Leeks, and Crispy Garlic Croutons

Winter Spring Salad

sweet pear 'carpaccio' slices baby mache greens tossed in lemon vinaigrette, and warm Maryland crab and cucumber spring rolls

Warm Goat Cheese Salad

arugula and diced tomatoes tossed with a fresh herb mignonette and topped with warm crostini pockets filled with honey walnut goat cheese

Topped with Herb-Crusted Sea Scallops, Capers, Bermuda Onions, and Crispy Croutons

Grilled Ahi Tuna Nicoise

served medium-rare with arugula avocado, string beans nicoise olives capers, and a citrus vinaigrette

Japanese Shrimp Kappa

grilled jumbo tiger shrimp in a sweet and spicy teriyaki glaze served over a bed of julienne carrots and peppers baby corn, sugar-snap peas, and crispy glass noodles asian carrot-ginger dressing

Macadamia Crusted Chicken Salad

served warm over mesclun greens with sliced apple and raspberry vinaigrette

Miditerranean Tropical Seafood Salad

sauteed shrimp and scallops, roasted pineapple and peaches, toasted coconut candied ginger-pecans toasted shredded coconut baby field greens orange sherry vinaigrette