Appetizers
Shrimp Cocktail
Chilled poached shrimp served with cocktail sauce and horseradish cream.
Fritto Misto
Calamari, shrimp, artichokes and fennel lightly fried. Served with lemon aiolo and cocktail sauce.
Chef's Selection of Cheeses
Weybridge, Beemster X-O, Juni, Mycells, Leonara and Blu di Bufalo. Served with honey, fig marmalade, candied pecans and crostini.
Carpaccio of Beef Tenderloin
Carpaccio with shaved reggiano, capers, balsamic and olive oil with wild arugula salad.
Kebbe
Beef meatballs stuffed with pinenuts and onions, lightly fried. Served with yogurt mint sauce.
Hummus with Pita
Harissa-Rubbed Baked Brie
Fresh brie rubbed with traditional Middle Eastern spices. Served with tart apple slices, strawberries and crostini.
Blue Crab Cakes
Crispy jumbo lump crab caked served with citrus avocado salad, cracked mustard seeds and micro greens.
Fire-Roasted Vegetables
Eggplant, zuccini, squash and tomato with basil drizzle, balsamic and crostini.
Warm Mediterranean Seasoned Olives
Baba Ghanouj with Pita
Soup of the Day
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