For Starters
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Baked Brie 16 Brie baked in a light pastry with toasted pecans, apricot glaze, and brown sugar. Served with fresh fruit and crackers. -
JUMBO LUMP CRAB CAKE 16 Chef Tracey Hassett created this crab cake recipe starting with 6 ounces of jumbo lump crab blended with Parmesan, Cheddar, and Provolone cheeses. Served with remoulade sauce. -
STUFFED MUSHROOM CAPS 14 Six large mushroom caps, stuffed with jumbo lump crab meat, and topped with melted provolone cheese and roasted red pepper sauce. -
TEXAS QUAIL BITES 20 Four skewers of grilled marinated quail wrapped in bacon and a thin slice of jalapeno. Served with stuffed jalapeños, spicy ranch dressing and Dr Pepper barbeque sauce. -
Jalapeño Stuffed Shrimp 16 Four large fried shrimp, battered and stuffed with Monterey Jack cheese, and a slice of mild jalapeño. Served with a cilantro cream sauce. -
SPINACH ARTICHOKE DIP 12 A wonderful blend of spinach and artichoke with Goat, Provolone and Parmesan cheeses. Topped with crumbled Goat cheese and roasted red peppers. Served with tortilla chips.