LIGHTLY SEARED BLACKENED TUNA
served with a suggested side of sticky rice and a ginger soy reduction

ROASTED HALF CHICKEN PLATE

MEATLOAF PLATE

HAY STACK BURGER
1/3 pound fresh ground burger, shredded lettuce, ripe tomato slices, with sharp white cheddar cheese and garlic aioli. Topped with fried onion strings.

CURT'S BURGER
1/3 pound fresh ground burger with lettuce, onion, and pickle on the side.

CROUQUE MONSIEUR
Layers of Black Forrest Ham, cheese, and grilled mushrooms on a french baguette, topped with gruyere cheese and finished with a creamy mornay sauce then broiled til golden and bubbly.

ITALIAN BEEF SANDWICH
Slow roasted beef in a Giardiniera au jus served on a homemade hoagie bun with provolone cheese, topped with fresh spicy Giardiniera mayo.

ASIAN CHICKEN SALAD CUPS
Three small hearts of baby iceburg lettuce, each filled with chicken, julienne carrot, red pepper, green onion and edamame beans. Topped with crispy rice noodles and a sesame ginger vinaigrette.

ROASTED PONZU SPIKED EDAMAME
Whole edamame pods mixed with a ponzu spice mixture of basil, red chili flakes cumin and onion.

BEEF NEGAMAKI
Flank steak pounded thin, marinated in mirin, soy and sake, rolled around blanched scallions. Pan seared outside with a medium rare center served with Hyashi Seaweed Salad.

BAHAMIAN CRACKED CONCH
Imported from the Caribbean, this island delicacy is pounded thin, flour dusted and deep fried. Served with a cilantro dipping sauce and Asian Slaw Salad.

AHI TUNA SASHIMI AND TARTARE SALAD
This presentation is a combination of avocado and tuna tartare surrounded by sashimi tuna and then topped with a julienne vegetable salad tossed in a soy yuzu dressing.

TUNA TOSTADA
Lightly seared Ahi Tuna marinated in soy and toasted sesame, served on a crisp tostada topped with fresh guacamole and crème fraiche.

CREAMY TOMATO BASIL
A classic tomato soup with roasted garlic, onion, fresh basil and parmesan cheese. Sure to be your favorite Tomato Basil soup.