Tasting Plates/Small Plates
   $8.00-$15.00/PLATE
      


  

NEW ORLEANS JAMBALAYA
   Chicken/Shrimp/Andouille Sausage/Red Rice
BABY BACK RIBS
   With Jicama Cole Slaw
BUTTERNUT SQUASH ORCHETTA
   Saucer Shaped Pasta with Smooth Butternut Squash Sauce
   Toasted Sage
CHATHAM COD SLOW POACHED
   Artichoke Ragu and Swiss Chard
SOUTH CAROLINA SHRIMP AND STONE GROUND GRITS
   Jumbo Shrimp Sautéed in Caramelized Shallots/Thick Cut Bacon
   Cayenne Pepper Sauce.
SANGRIA CHICKEN
   Citrus Honey Marinade/Grilled Peaches/Sweet Potato Pancake
SMOKED TROUT CAKE
   On Red Oak Lettuce/ Smoked Tomato/Onion Relish
RACK OF LAMB
   With Pine Nut Couscous
   Bing Cherry Merlot Sauce
ARTICHOKE HEART
   Stuffed with Savory Lamb and Pine Nuts
   On White Bean and Onion “Cushion”
BRAISED CHICKEN PROVENCAL
   Braised; Plum Tomatoes, Onions, Kalmata Olives, Red and Yellow Peppers
   Served with Garlic Hand Smashed Red Potatoes
   Madeira Wine Sauce
RISOTTO
   With Prince Edward Island Mussels/Saffron Broth
“WHITE SALAD”
   Endive, Frisee, Fennel, Mushrooms, Hearts of Palm
   Orange Vinaigrette
COBB SALAD
   Chicken, Bacon, Avocado, Tomatoes, Egg, Blue Cheese
   Ranch Dressing
“THREE HEARTS” CAESAR
   Romaine, Palm, Artichokes, Baby Roma Tomatoes
   Parmesan Croutons and Asiago Cheese Stick