Venue Dip - 9.5
blend of cheeses, artichokes, wilted spinach, tortilla chips, toasted baguettes. ( has no baguettes)

Crab Cakes - 2/5 4/10
fresh lump crab meat, rémoulade sauce, honey jalapeño sauce.

Calamari - 9
corn meal breaded squid, charred tomato sauce, rémoulade dipping sauce.( has no cornmeal crust)

Crab Rangoon Dip - 10
crab, cream cheese, pepper jack cheese, green onions, peppers, garlic, crispy wonton chips.
(has no wontons, sub with corn chips)

Seared Tuna - 11.5
sliced rare tuna, honey chili sauce, wasabi buerre blanc, crushed cashews, cilantro.

Chicken Spring Rolls - 8.5
julienned vegetables, sliced chicken, asian spices, peanut dipping sauce, honey chili sauce.

Tempura Fried Green Beans - 7.5
with pepper and garlic aioli.

Smoked Salmon and Tomato Napoleon - 12
layers of smoked salmon, tomato, cucumber and avacado finished with basil oil and balsamic reduction.

Wine Plate - (2-3) 9  (4-6) 15
chef's choice.

Bruschetta Flight - 9
chef's choice.