Roasted Beets
charred fennel, feta, mint, lemon vinaigrette
seven
Oyster On The Half Shell
cocktail sauce, mignonette, lemon
three each
Cheese Tray
Chef’s selection of artisanal cheeses
eighteen
Glazed Bacon Crisps
maple glaze, pickled apple brunoise
nine
House-Made Gnocchi
garlic, brown butter, sage
nine
Belgian Fries
ketchup, roasted garlic aioli
six
SLIDERS
Wagyu
aged cheddar, grilled onions, lettuce, tomato
seven
Lamb Meatball
feta, pickled beet, lettuce
five
Falafel
pickled turnip, green chili tahini sauce
five
Crab Cake
pickled onion, remoulade
eight
FIRST COURSE
Colossal Shrimp Cocktail
poached jumbo shrimp, lemon vodka cocktail sauce, green goddess dressing
or
Petite Crab Cake
maryland colossal blue crab, rémoulade, radish and celery “slaw”
or
Keftedes
greek lamb meatballs, tzatziki, pickled beets, garlic confit
SECOND COURSE
Chicken Consommé
petite carrots and radishes, farro, thyme
or
Classic Caesar Salad
hearts of romaine, parmesan cheese, polenta croutons
or
Iridescence Greek Salad
whipped greek feta, pickled banana peppers, pickled beets, cucumbers, shaved onions, herbs, red wine vinegar, olive oil
THIRD COURSE
King Ora Salmon
pickled beets, sweet onion soubise, crispy fingerling potatoes
or
Grilled Petite 6oz Filet of Beef
whipped potatoes, broiled asparagus, bordelaise sauce
or
Chicken Iridescence
pan-fried free range chicken breasts, herb-butter sauce, asparagus, whipped potatoes
DESSERT
Chocolate Espresso Cheesecake
chocolate cheesecake with espresso swirl, fresh seasonal berry compote, chocolate triangle garnish
or
Pineapple Upside Down Cake
a not-so-traditional pineapple upside down cake served with crème fraîche ice cream