Chef Danielle’s selection of European and domestic cheeses, accompanied with Spanish chorizo, Genoa salami and

Prosciutto di Parma. Fresh berries and grapes, savory crackers, candied assorted nuts and fruit reserve.

Full Board 22  Half 14

Crab meat mixed with celery, bell peppers and shallots, seasoned with Cajun spices, creole mustard, lightly breaded, pan fried and served with a butter and cream garlic lemon spread, drops of adobo reduction.


Three pulled pork sliders served with BBQ sauce, melted pepper jack cheese and topped with escabeche slaw

Edamame hummus topped with sliced radish and sesame oil.

Garbanzo hummus topped with goat cheese and sesame seeds.

Black bean hummus topped with queso fresco and chopped red onion served with pita bread and crudité.


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