Starters

Pepper Shrimp  5.50
Gulf shrimp with sweet pepper salsa.

Barbecued Apricots  4.50
Sundried apricots roasted in cider bacon with barbecue glaze.

Steak and Olives  4.50
Seared beef carpaccio with olives and Parmigiano Reggiano.

Seared Calamari  6.50
Rings and tentacles griddle seared with oven-dried tomato and toasted pinenuts.

Spicy Skewers 5.50
Soy-grilled chicken skewers on sesame pear slaw with spicy chili glaze.

Salads 

Lettuce Hearts  3.50
Crisp lettuce medley with radish, fennel and cucumber with choice of dressing: Balsamic, Sweet Smoky, Garlic Herb or Honey-Sherry.

Caesar Bowl  5.50
Romaine hearts tossed with creamy Caesar dressing and grape tomatoes.
Anchovies, marinated olives or pepperoncini peppers available upon request. Add 50¢ each.

Warm Spinach  5.50
Baby spinach, strawberries, red grapes and Serrano ham tossed with warm evoo, chèvre and aged balsamic.

Dinner Salad Option
All salads available in a slightly larger size with:
5 oz. Grilled Chicken, add 4.50
4 oz. Bistro Steak, add 5.50
6 Wild-Caught Shrimp, add 6.50
4 oz. Seared Salmon, add 7.50

Small Plates

Romesco Prawns 18.50
Seared jumbo shrimp with Romesco sauce and sautéed chard on white bean puree with garlic chips.

Lamb Sirloin  18.50
Curry spiced lamb sirloin with apricot chutney, toasted cauliflower and spinach.

Main Plates

Ffree-Range Chicken 16.00
Natural chicken breast on warm red potato salad with fennel, olives, arugula and grilled sweet corn and peppers.

Bistro Steak 16.00
Petite tenderloin grilled with cracked pepper served with sautéed spinach, roasted grape tomato and garlic red potatoes.

Fire-Grilled Filet 24.00
Half-pound choice beef tenderloin with romesco potatoes, asparagus and merlot mushrooms.

Desserts 

Rum Vanilla Caramel Flan 5.50
Rich, smooth, silky vanilla custard served in rum caramel sauce.

Sour Cream Cheesecake 5.50
Creamy sour cream cheesecake with fresh fruit.

Pot de Crème  5.50
Drk chocolate pudding spiked with french roast coffee served in soft cream.

Specific food allergies must be handled on an individual basis. Please complete an "Allergy Alert Card" with your server to ensure your safety and avoid any change of cross contamination. Thank you."

Starters

Barbecued Apricots 4.50
Sundried apricots roasted in cider bacon with barbecue glaze.

Steak and Olives 4.50
Seared beef carpaccio with olives.

Pepper Shrimp 5.50
Gulf shrimp with sweet pepper salsa and garlic chips.

Tuna Salad 5.50
Chilled ahi tuna on gazpacho with arugula.

Seared Calamari 6.50
Rings and tentacles griddle seared with oven-dried tomato and toasted pinenuts.

Fried Oysters 8.50
Freshly shucked blue points with lemon-pepper crust, bacon allioli and watercress.

Grilled Skewers 5.50
Soy-grilled chicken skewers on red pear slaw with sticky chili glaze.

Salads

Lettuce Hearts 3.50
Crisp lettuce medley with radish, fennel and cucumber with choice of dressing: Balsamic, Sweet Smoky, Garlic Herb or Honey-Sherry.

Warm Spinach 5.50
Baby spinach, strawberries, red grapes, Serrano ham and pistachios tossed with warm evoo and aged balsamic.

Spicy Greens 5.50
Chilled soba noodles tossed with pickled cucumber, grape tomato, carrot, watercress and sesame dressing.

Dinner Salad Option
All salads available in a slightly larger size with:
5 oz. Grilled Chicken, add 4.50
4 oz. Bistro Steak, add 5.50
5 Wild-Caught Shrimp, add 6.50
4 oz. Seared Salmon, add 7.50

Small Plates

Romesco Prawns 18.50
Seared jumbo shrimp with Romesco sauce and sautéed chard on white bean puree with garlic chips.

Lamb Sirloin 18.50
Curry spiced lamb sirloin with apricot chutney, toasted cauliflower and spinach.

Main Plates

Seared Salmon 21.00
Scottish farmed filet with garlic red potatoes, chard greens, oyster mushrooms, pancetta and red wine vinagreta.

Bayside Paella 22.00
Swordfish, scallops, gulf shrimp, mussels and chorizo sausage pan-seared with aromatic vegetables served on Spanish paella rice with saffron-tomato broth.

Free-Range Chicken 16.00
Natural chicken breast on warm red potato salad with fennel, arugula, grilled sweet corn and peppers.

Bistro Steak 15.00
Petite tenderloin grilled with cracked pepper served with sautéed spinach, roasted grape tomato and garlic red potatoes.

Fire-Grilled Filet 24.00
Half-pound choice beef tenderloin with romesco potatoes, asparagus and merlot mushrooms.

Sandwiches
Served with Sweet Fries

Shrimp Tacos  12.50
Flour tortillas with wild-caught shrimp, Spanish rice and grilled sweet corn salsa with jicama, cilantro and lime.

Seared Tuna Club 12.50
Cumin seared rare ahi tuna with avocado, bacon, arugula, tomato and cucumber on toasted ciabatta bread with lemon mayonnaise.

Vegetarian

Artichoke Ravioli 17.50
Artichoke-filled ravioli with grilled vegetable medley, sautéed spinach and Parmigiano Reggiano. Ovo-lacto

Potato Paella 14.00
Pan-roasted artichoke hearts, string beans, sweet peppers, tomato and leeks served on romesco potatoes with caramelized garlic. Vegan

Asian Medley 14.00
Stir-fried shiitake mushrooms and string vegetables with black rice cakes and spicy baby bok choy. Ovo-lacto

All vegetarian plates are available with 5 oz. Grilled Chicken 3.50,
4 oz. Bistro Steak 4.50 or 6 Wild-Caught Shrimp 5.50.