Lisa's Small Plates & Wine Bar
Double cream imported Brie wrapped in puff pastry and baked golden brown. Drizzled with Melba sauce, toasted pine nuts and accompanied by fresh seasonal berries and lavash toast.
Cold smoked Atlantic salmon from Duck Trap River Maine. Garnished with lavash toast, cornichons, caper berries, diced red onion, chopped egg, and creamy chive goat cheese Mousseline.
Caramelized Spanish onions slowly simmered in hearty broth made with chicken and veal. Topped with garlic crostini and broiled Fontina and fresh Mozzarella cheeses.
An assortment of cured meats and cheeses from around the globe to include Prosciutto de Parma, Capocollo, Roaring Forties blue cheese, Pecorino Romano, Cahill’s porter Irish cheddar and other worldly selections.
Mixed greens tossed in champagne and raspberry vinaigrette. Garnished with fresh Bosc pears, Roaring forties blue cheese, candied walnuts and dry cherries.
Leaves of baby spinach tossed with chopped red onion, cremini mushrooms, sliced egg, house made croutons and a warm bacon vinaigrette.
Fresh spring greens paired with crisp French beans, Kalamata and green olives, Yukon gold potato, hard boiled egg and sliced grape tomato, finished with seared rare tuna loin and a side of house made French dressing.
Chicken braised in reduced chicken stock with sweet corn, carrots, potatoes, pearl onions, celery and sweet peas. Topped with a pastry crust and baked golden brown.
Tender orecchietti blended with an imported Italian Fontina cheese sauce. Broiled and served with crumbled garlic croutons.
Andouille sausage, gulf shrimp and chicken simmered in a traditional spicy brown gravy. Served over dirty rice.
Australian free range beef tips sautéed with roasted cippolini onions and cremini mushrooms. Finished atop mashed potatoes with robust red wine and reduced veal stock.
Yukon gold potatoes blended with rich cream, fresh chives, cultured sour cream and whole butter. Garnished with smoked sea salt, cracked pepper mélange and whole butter.
Rich cream soup lightly spiced with Hungarian paprika and cloves and laced with chopped lobster. Garnished with garlic croutons and dry sherry on the side.
House made Mrs. Powell’s biscuits, a secret recipe passed down through generations of our sous chef’s family, paired with crusty artisan Ciabatta. Served hot out of the oven with whipped butter, hot pepper jelly and rosemary infused olive oil.
Fresh lump crab and rich cream blended with roasted corn and gold potatoes. Lightly spiced and accented with sweet sherry.
Made to order, Plump oysters pan seared with celery and sweet onion. Seasoned with cracked peppercorn mélange then simmered in fresh cream. Accompanied by traditional oyster crackers.
Jumbo lumps of blue crab served over a cucumber and tomato salad drizzled with apple cider vinaigrette. Sides of spicy cocktail sauce, drawn butter and Old Bay seasoning.
Fresh oysters pan fried in a traditional dusting of white cornmeal. Accompanied by pommery mustard sauce, cocktail sauce and Old Bay seasoning.
Sliced pan seared duck breast from Maple Leaf Farms fanned over housemade tart apple and cranberry chutney.
Plump shucked oysters broiled beneath fresh Maryland cream-style corn with chopped tomatoes and crumbled garlic croutons, garnished fresh lemon wedges and a dusting of Old Bay.
Fresh green tomatoes lightly breaded with stone ground white corn meal and slowly pan fried. Accompanied by tea smoked sea salt, fresh black pepper and honey dijonnaise.
Tender orecchietti pasta blended with a creamy pesto sauce, wild forest mushrooms and grilled sea scallops. Finished with Aleppo pepper olive oil and Pecorino Romano.
Vine ripened grape tomatoes, fresh mozzarella, fresh basil chiffonade, cracked peppercorn mélange, Tuscan extra virgin olive oil, smoked sea salt and aged balsamic vinegar.
Traditional paella with chicken, andouille sausage, calamari, shrimp and aromatic saffron broth with short grain rice. Please allow 30 minutes for the preparation of this dish.
A chilled salad of diced Roma tomatoes, red onion and yellow bell pepper marinated in imported extra virgin olive oil, three year old balsamic vinegar, crushed garlic and fresh minced basil. Finished with lump crab meat and seasoned crostinis.
Peppercorn crusted tenderloin of beef shaved and presented with baby arugula and grilled polenta. Garnished with shaved Pecorino Romano, balsamic reduction and Tuscan extra virgin olive oil.
Creamy risotto lightly breaded and flash fried. Halved and broiled with fresh mozzarella. Accompanied by roasted Roma tomato sauce and Aleppo pepper infused olive oil.
A selection of fresh and aged cheeses, cured meats, marinated vegetables, assorted olives and Italian style spreads.
Cuban black beans slowly simmered in ham broth and garnished with cilantro sour cream, fresh avocado, and chives.
Roasted duck breast and black beans seasoned with cumin then wrapped in a corn tortilla and flash fried. Accompanied by green tomato salsa and cilantro sour cream.
Fresh made to order with red onion, tomatoes, fresh squeezed lime juice and served with crispy corn chips.
Colossal Lump crabmeat tossed with cilantro, lemon juice, fresh tomatoes and chili oil. Served atop a buttery avocado half with fresh cracked pepper.
Jumbo sea scallops seared with Cajun spices and paired with a roasted red pepper cream sauce and fresh cilantro leaves.
Crisp tortilla rounds topped with Monterey jack cheese, shredded braised beef and caramelized onions broiled and presented with fresh avocado, green tomato salsa and cilantro sour cream.
Grilled marinated steak sandwiched between two griddled flour tortillas with loads of cheddar and Monterey jack cheeses, grilled onions, fresh cilantro and fresh tomato.
Flattened strips of white meat chicken crusted in sweet flaked coconut and flash fried then layered atop baby arugula tossed in a sweet and spicy chili dressing with fresh avocado and mango ginger coulis drizzle.
Tuna wrapped in a wonton skin with fresh cilantro and wasabi then flash fried. Served with soy sauce and wasabi aioli.
Spicy citrus marinated chicken breast skewers grilled and served with Thai peanut sauce.
Lightly breaded and flash fried calamari tossed in sesame oil and served with a Thai inspired dipping sauce.
Fresh gulf shrimp simmered in red curry and coconut milk presented over golden raisin and almond couscous. Drizzled with a fresh mint and lime syrup.
Domestic brown shrimp ground with sesame oil, nam pla, ground fresh chilies, and soy sauce, pan toasted on hearty bread. Drizzled with spicy plum sauce and fresh chives.
Lightly seasoned Ahi seared rare, sliced and served with a vibrant wakame salad, soy sauce, wasabi and Chinese mustard sauce.
Large shrimp lightly battered and flash fried. Served with sweet chili aioli.
Diced yellow fin saku dressed with soy sauce, ground chilies, toasted sesame oil and lemon juice. Served with chopped red onion, diced egg, seaweed salad and crispy wonton chips.
Roasted red and golden beets shaved thin and layered with mixed greens tossed in barrel aged balsamic vinegar. Garnished with roasted red peppers, marinated artichokes, shaved pecorino Romano, crispy fried sweet onions and imported Tuscan olive oil.
Jumbo Idaho baked potato stuffed with your choices of shredded cheddar cheese, crispy onion straws, smoked bacon bits (yes, we know this isn’t vegetarian), sour cream, whipped butter and fresh chives.
French green beans oven roasted with whole garlic cloves. Served with fresh goat’s cheese and cracked black pepper.
Fresh asparagus grilled with extra virgin olive oil, cracked black pepper, tea smoked sea salt and aged Pecorino Romano.
Tender garbanzo beans blended extra smooth with olive oil, fresh lemon juice and tahini. Served with grilled pita bread, sliced bell peppers and sun dried tomato pesto.
A rich and hearty home-style tomato soup paired with grilled sharp cheddar cheese pannini.
Tender baby spinach quickly sautéed with olive oil and roasted garlic. Served with sherry vinegar, cracked pepper mélange, and tea smoked sea salt.
Flash fried breaded dill pickle chips served with sweet chili aioli.
Cold smoked Atlantic salmon, crisp bacon, tender baby arugula and sliced Roma tomatoes layered between griddled white bread with a side of house made peppercorn Ranch.
Hard-boiled egg wrapped in seasoned sausage and deep fried. Served with Dijon mustard and whole egg mayonnaise.
Marinated chicken ribbons dredged in buffalo style sauce and flash fried. Accompanied by chunky blue cheese dressing.
Hot cheese dip blended with fresh lump crab meat and sweet baby shrimp served with fresh, baked to order bread sticks and crunchy crostinis.
Lump crab blended with old bay, sweet sherry and mayonnaise rolled into a puff pastry pocket. Baked golden brown and accompanied by mustard aioli.
Two seared sirloin medallions sandwiched between toasted artisan Ciabatta with double cream brie cheese and a balsamic roasted shallot spread, paired with a side of French onion soup for dipping.
Fresh oysters lightly floured and fried served on a toasted roll with shredded lettuce, pickles and sliced tomatoes. Garnished with a remulaude, cocktail sauce and old bay.
Fresh free range Australian lamb chops rubbed with fresh rosemary and grilled over an open flame. Served with a cranberry mint demi-glace and griddled polenta.
A 6oz. filet of prime sirloin topped with grilled prosciutto wrapped asparagus, warm tomato bruschetta, fresh goat cheese and a balsamic vinegar reduction.
Hearts of romaine lettuce quartered and dredged in creamy Caesar dressing then quickly seared over an open flame. Topped with garlic croutons, shaved Pecorino Romano and anchovy filets.
Jumbo gulf shrimp sautéed with garlic, shallots, tomatoes, lavender, olives, finished with white wine and caper berries.
Crispy lavash crust spread with mascarpone cheese and topped with broiled mushrooms and smoked mozzarella. Finished with white truffle oil and chiffonade of arugula.
Jumbo gulf shrimp sautéed in a garlic parmesan cream sauce resting atop French bread slices with broiled double crème brie cheese and finished with fresh chopped herbs.
Fresh wild rockfish with sweet corn, diced tomatoes and Old Bay infused butter. Firecracker shrimp with sweet and spicy Thai chili sauce. Duck breast with apple and cranberry chutney.
Fresh lump crab meat, soft ripe avocado and garden cucumber
Cold smoked salmon, hot house cucumber, mascarpone and goat cheese spread, and non-pareil capers
Grilled chicken, fresh lump crab meat, diced artichoke hearts, Old Bay seasoning and a Japanese mustard sauce
Soft shell crab lightly breaded and fried, rolled inside out with black sesame seeds and topped with wasabi aioli
Diced saku block blended with ground chili paste, sesame oil and soy sauce
BBQ eel in an inside out maki roll with sweet and spicy plum sauce
Plump fried oysters, fresh lump crab meat and a spicy remoulade
Lobster and cucumber in an inside out roll, wrapped in fresh avocado and topped with shrimp
Lobster, avocado, and tempura crispy’s in a maki roll
Fried shrimp in a maki roll coated with tempura batter and delicately fried. Served with a sweet chili aioli.