Graze Menu

Flat Bread and Spread with Roasted Red Pepper Hummus

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Flat Bread and Spread with Puréed White Beans

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Flat Bread and Spread with Pesto and Ricotta Cheese

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Mizuna And Granny Smith Apple Salad

manchego cheese, croutons and lemon vinaigrette

Mesclun Greens and Candied Beet Salad

with warm walnut crusted goat cheese and walnut vinaigrette

Spinach Salad

baby spinach, bacon, fried shallots, hard boiled egg and sherry vinaigrette

Fresh Figs and Prosciutto

black mission figs and prosciutto di parma with maytag blue cheese and port vinaigrette

Shrimp Cocktail

six gulf shrimp with graze cocktail sauce

Traditional Caesar Salad

hearts of romaine with graze caesar dressing and croutons

Cheese Plate

three cheeses with fruit garnish

Ahi Tuna Nachos

ahi tuna tartare with yuzu and wasabi caviars

Glazed Brussel Sprouts

Glazed Green Beans

Creamy Green Beans

with fried shallots

Sautéed Spinach

Glazed Brussel Sprouts

Personalized Mashed Potatoes with Butter

Personalized Mashed Potatoes with Garlic

Personalized Mashed Potatoes with Horseradish

House Made French Fries

Personalized Mashed Potatoes with White Cheddar

Personalized Mashed Potatoes with Bacon, Chive and White Cheddar

Personalized Mashed Potatoes with Sour Cream and Chive

A Trio of Seasonal Soups

a tasting of three varieties of soup

Panko Crusted Artichoke Hearts

with lemon thyme aioli

Crab Cakes with Rouille

lump blue crab and chives with red pepper rouille

Fried Calamari with Horseradish Vinaigrette

lightly breaded point judith, rhode Island, calamari

Braised Lamb Ribs

with balsamic vinegar reduction

Stone Hearth Pizza with Romano Pecorino and Bel Paese Cheeses

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Braised Oxtail and Celery Root Tortellini

with horseradish jus

Stone Hearth Pizza with Sausage

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Stone Hearth Pizza with Crimini Mushrooms

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Stone Hearth Pizza with Pumpkin with Sage Cream

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House-Made Pumpkin Ravioli

with sage hazelnut brown butter

Take Me Out To The Ball Game

a small plate hot dog, a slider, nachos and crackerjack

Brine-Cured Pork Tenderloin

with curried acorn squash coulis and glazed brussel sprouts

Pan-Roasted Chicken Breast

with cranberry glaze

Bacon-Wrapped Meatloaf

with Graze BBQ sauce

Slow Roasted King Salmon

with olive tapenade and parsley purée

Roasted Monkfish

with lemon bacon crust

Phyllo Crusted Fried Catfish

with spicy cole slaw

Braised Duck Leg

with sautéed spinach and pomegranate seeds

Seared Sea Scallops

with parsnip purée and blood orange reduction

Grilled Filet of Beef with Blue Cheese

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Grilled Filet of Beef with Horseradish

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Grilled Filet of Beef with Crimini Mushroom

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Grilled Filet of Beef with Oven-Dried Tomato and Kabocha Squash

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