French Onion

Soup de Jour

Summer Salad

Baby greens with seasonal fruits, laced with raspberry vinaigrette garnished with goat cheese and walnuts.

Spinach Salad

Baby spinach, caramelized pears tossed with Gorgonzola Bleu cheese and toasted walnuts, finished with roasted red onion dressing.

Oriental Chicken Salad

Sliced white chicken breast over wheat soba noodles, cucumber slaw and mango salsa drizzled with a creamy Asian ginger dressing.

Ahi Tuna Salad

Sushi grade tuna served rare or well finished with a spicy Asian slaw

Portabella Crab Salad

Portabella mushroom stuffed with jumbo lump crab served over a bed of greens. Choice of dressing.

Chicken Salad (all white meat)

Solid White Tuna Salad

Hot Chicken Sandwich

sliced boneless chicken breast with red onions, bacon, sharp cheddar cheese and herbal mayonnaise on a croissant.

Grilled eggplant

Marinated eggplant grilled with roasted peppers, spinach, and melted fresh mozzarella cheese, finished with pesto and served on French bread.

Veggie Stir Fry

Seasonal assorted vegetables stir fried in a light Asian ginger soy sauce served over rice noodles.

New Orleans Flounder

Fried flounder with red onion, tomato and greens on French bread with Creole mayonnaise.

French Onion

Soup de Jour

Caesar Salad

Romaine lettuce, Garlic Croutons and Parmesan cheese tossed with our own homemade creamy Caesar dressing.

Spinach Salad

Baby spinach, caramelized pears tossed with Gorgonzola Bleu cheese and toasted walnuts, finished with roasted red onion dressing.

Wasabi Shrimp

Giant jumbo shrimp stuffed with wasabi, wrapped in bacon, served with a spicy Asian dipping sauce.

Duck Spring Rolls

A Little Café's version of Thai spring rolls with duck accompanied by soba noodle and a cucumber slaw.

Crab Cigarettes

Jumbo lump crab rolled in crispy paper-thin crepes with a spicy red chili pepper dipping sauce.

Escargot en Crepe

Sautéed Escargot, tomatoes, scallions, Shiitake mushrooms finished with a brandy cream.

Madeira Mushrooms

A medley of wild mushrooms sautéed with sun-dried tomatoes, basil and scallions flamed with Madeira wine, served over French bread topped with melted Fontina cheese.

Sesame Chilean Sea Bass

Pan-seared sesame encrusted Chliean Sea Bass atop a wasabi buerre blanc.

Salmon Teriyaki

Brown sugar soy cured salmon filet topped with Julienne Snow Peas, Shiitake mushrooms and red pepper.

Flounder Latino

Breaded flounder lightly fried, laced with a fiery Jalapeno cilantro lime Beurre Blanc sauce.

Ahi Tuna

Sushi-grade Ahi tuna steak coated with sesame seeds, sliced and served over chilled soba noodles with a cucumber slaw and a mango salsa

Lobster Ravioli and Jumbo Shrimp

Served with Shiitake mushrooms, tomatoes snow peas and basil with a creamy sweet and spicy red chili sauce.

Rack of Lamb

Pistachio nut crusted Rack of Lamb laced with a cabernet demiglace.

Filet Mignon

Filet Mignon topped with bacon and gorgonzola bleu cheese with a roasted garlic brandy cream sauce.

Italian Chicken

Boneless chicken topped with jumbo lump crab, roasted red peppers, proscuitto and Fontina cheese with a pesto cream sauce.

Athenian Chicken

Boneless chicken breast topped with roasted peppers, tomatoes, red onion, scallions, spinach, Kalamata olives and crumbled Feta cheese.