For Starters
-
Baked Brie 9.95 Brie baked in a light pastry with toasted pecans, apricot glaze, and brown sugar. Served with fresh fruit and crackers. -
JUMBO LUMP CRAB CAKE 15.95 Cheft Tracey Hassett created this crab cake recipe startingwith six ounces of jumbo lump crab blended with Parmesan,chedder, and provolone cheeses. Served with romoulade sauce. -
STUFFED MUSHROOM CAPS 13.95 Six large mushroom caps, stuffed with jumbo lump crabmeat, and topped with melted Brie. -
TEXAS QUAIL BITES 15.95 Four skewers of grilled marinated quail wrapped in bacon and a think slice of jalapeño. Served with stuffed jalapeñosspicy ranch dressing and Dr. Pepper barbeque sauce. -
SHRIMP COCKTAIL 15.95 Six jumbo cold boiled shrimp served with cocktail sauce,lemon, and horseradish. -
Jalapeño Stuffed Shrimp 9.95 Four large fried shrimp, battered and stuffed with Monterey Jack cheese, and a slice of mild jalapeño. Served with a cilantro tomatillo sauce. -
SPINACH ARTICHOKE DIP 9.95 A wonderful blend of spinach and artichoke with goat,provolone and Parmesan cheeses. Served with tortilla chips.