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Food collageBreads and Starters

Herbs de Provence Garlic Rustic Bread served with Olive Oil and Egyptian Hazelnut Dip  6. — Dip in olive oil, then a mixture of roasted hazelnuts, sesame seeds, coriander seeds, and cumin

Chef Jim’s Original Flatbreads with Peppadew Hummus  6. — Crispy, flavorful, served with hummus made with the South African peppadew.

Green Salad with Pickled Golden Beets, Kalamata Olives, Roasted Red Pepper, Feta Cheese and Herb Green Goddess or Ginger Vinaigrette 6. — We use the freshest local produce we can find.

Onion Soup Gratinée  8. add the green salad to make it a meal for an additional 4. — This soup is extraordinary and is a meal in itself. The crouton is our own house made bread (but, of course!).

Soup This Week 6. Ask your server

Lunch (until 2:30)

Soup of the Day with Green Salad 10.

Onion Soup Gratinée with Green Salad  12.

Crabmeat Salad 19. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side. Simply fabulous.

Sesame Noodles with Five-Spice Shrimp and Broccoli 17. Our version of this Chinese classic dish topped with 3 jumbo Gulf shrimp and broccoli.

Garlic Goat Cheese Ravioli with Pesto Sauce, Parmesan Cheese, and Pine Nuts 14.  Yes — we make it here

Naanwich with Black Forest Ham, Swiss Cheese, Piquillo Pepper and Pesto, served with Crunchy Slaw 12Sample our pickled golden beet and sweet potato fries with herb honey mustard. Lunch perfected. Crispy, cheesy, yummy.

Fine Herb Chicken Salad 12.  Sublime, with heirloom tomatoes, topped with cashews. Herbs provided by Easter Seals Farm.  Served over Romaine lettuce.

Indian Curry with Chick Peas, Cauliflower, Carrots, Edemame, Corn, Potatoes, and Pineapple Chutney 12. This vegan curry is comfortably spicy and is served over rice with naan bread and yogurt sauce. Delightful.


Crabmeat Salad 23. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side.

Garlic Goat Cheese Ravioli with Pesto Sauce, Parmesan Cheese, and Pine Nuts 16.

Asian Sampler 21.  Add more jumbo shrimp for 3. each.  Mushroom spring roll, bok choy, Asian ribbon noodles with Thai curry sauce, pork dumplings and one jumbo five-spice shrimp all served with our own yummy sauces.

Shrimp Tempura 25.

Pan Roasted Chicken Breast with Mushroom Cream Sauce served with Broccoli or Asparagus and Mashed Potatoes or Basmati Rice 16.

Grilled Pork Tenderloin with Vegetable, and Fried Potatoes 18.

7-Spice Fish of the Week with Yuzu (Citrus) Butter, Bok Choy, and Bamboo Rice 27.

Seafood Tagine with Littleneck Clams, Mussels, Shrimp, Vegetable, and Tomato, with Buttered Noodles  27.

Lamb Shank Tagine with Garlic Herb Oil, Dried Fruit, Rice, Yogurt Sauce, Harissa, Rose, and Mint 31.

Scallops with Truffle Butter and Vegetable 25.

Garlic and Goat Cheese Ravioli with Pesto Cream Sauce, Parmesan Cheese and Roasted Pine Nuts  16.

Indian Curry with Chick Peas, Cauliflower, Green Peas, and Potatoes 15.  served with homemade pineapple chutney, naan bread and yogurt sauce.

Thai Red Curry Shrimp with Rice and Vegetable 25


Tunnel of Fudge Cake with Strawberry and Mascarpone Cream 7. The center of this incredible cake is a walnut fudge.  Decadent.

Cinnamon Sugar Apple Fritters with Homemade Salted Caramel Sauce  6. Apple wedges deep fried in a fritter batter, sprinkled with cinnamon sugar, set on a bed of our homemade caramel sauce. Add ice cream for. 8.

 Marzipan Stuffed Lemon Cardamom Poached Pear with Vanilla Bean Caramel Sauce 6. Awesome and (mostly) healthful.

Carrot Cake with Mascarpone Cream and Honey 7. Chef Jim’s recipe.  Moist and luscious.

Chocolate Almond Truffles 2. each Homemade morsels of deliciousness guaranteed to leave you speechless.

Vanilla Ice Cream (Add Homemade Salted Caramel Sauce for 2.)  4.

Special Dessert  Horn of Plenty Puff Pastry Horn Filled with Fruits and Homemade Fruit Sauce, Served with Ice Cream  9.

Soft Drinks

Republic of Tea Pomegranate Iced Tea (free refills) 3.

Pellegrino (750 ml) 4.

Diet, Regular Coke or Sprite 2.

Hot Beverages

Coffee or Tea 3.

Espresso Single 3. Double 4.

Cappuccino 5.



2011 Lefiora Pinot Grigio, Veneto   5. glass / 18. bottle — Fruity bouquet of apples and pears; dry, soft and well balanced with lingering acidity
2011 Heinz Eifel Shine Riesling, Platz   7. glass / 26. bottle — Slightly sweet, with bright, crisp flavors of green apple, pear and peach
2011 Saint Clair Sauvignon Blanc, New Zealand  10. / 38. bottle — Pale straw with green hues. Light bodied and refreshing with typical Marlborough flavors of gooseberry, blackcurrant and grapefruit.   A pleasing mineral note leads to a long lingering finish
2014 Paul Hobbs Crossbarn  Chardonnay, Sonoma Coast 12. / 46. Supple and juicy with framing flavors of citrus zest, pear and vanilla
Foxhollow Chardonnay, California 5. / 18. Smooth and creamy with vibrant fruit flavors with citrus and ripe pear nuances, Finishes with a floral edge.
Gruet Brut Sparking Wine 26./bottle


2011 Santa Julia Reserva Malbec, Mendoza 7. / 26.  Full-bodied wine with aromas of ripe fruits like cherries and plums, with hints of vanilla, leather, tobacco and spices
2013 Albertoni Cabernet, California  5./18.  Fully forward wine with subtle aromas of ripe fruits like cherries and plums, with hints or lightly toasted oak .  A soft, elegant finish.
2010 A to Z Pinot Noir, Oregon  12. glass / 46.  Lively red berry and spice aromas; redcurrant and cherry flavors and a touch of pepper
2012 Blackburn Cabernet Sauvignon, Paso Robles 10./ 38.  Lush and round, with black currant and herb notes intermixed with a hint of smoke.
RyZin Red Zinfindel 9. / 34. — Rich and full with fresh fruit notes. Creamy caramel roundness Finishes with a touch of pepper.
2010 Supertuscan Prunicce Sangiovese and Cabernet Blend, Tuscany  11. / 42. Full bodied red. Made of sangiovese grapes and 20 to 30% cabernet sauvignon grapes, resulting in a good structure with prevailing aromas of red fruit and plum.

Dessert Wine

Ferreira Tawny Port, Portugal  10. glass  – A fine balance between mature tannins and sweetness, with an attractive, long finish


Blue Point Toasted Lager  6. —  Made from six different malts including English Pale, Crystal, Munich, Carapils, Wheat and Belgian Caravienna. Displays a balanced flavor of malt and hop which makes for easy drinking.   “Toasted” refers to the direct-fire brew kettle’s flames that impart a toasted flavor.
Shock Top  4. — Unfiltered Belgian-style wheat ale brewed with orange, lemon & lime peels and coriander, which is naturally cloudy with a light golden color.
Bud Platiinum Light   3. — A light lager beer, triple filtered with a smooth finish to create a top-shelf taste.
Magic Hat #9   5. — Brewed in Vermont, a version of an English pale ale with a fruity twist. A secret ingredient introduces an unusual aroma which is balanced with residual sweetness.
Negra Modelo   4. — Made in Mexico, creamy, dark, full-flavored brew of the German Lager style. It has a pleasant malt aroma and dry hop flavor with a smooth, mellow taste.

Beck’s Non-Alcoholic Beer 5.

1114 12th Street West, Bradenton FL
Reservations suggested, but not required