Breads 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.
Lotus Root Chips with Sea Salt 5. A bowl of crispy, thinly sliced lotus root. A treat like none you’ve ever had.
Fried Parmesan Risotto Balls (Arancini) 7. for 3 Chef Jim’s version of this Italian classic appetizer, the risotto balls are lightly fried and served with pesto sauce.
Soup This Week 6. Ask your server
Lunch (until 2:30) (until 3pm after May 1st)
Soup of the Day with Green Salad 10.
Crabmeat Salad 21. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side. Simply fabulous.
Garlic Goat Cheese Ravioli with Pesto Sauce, Parmesan Cheese, and Pine Nuts 14. Yes — we make it here
Shrimp Salad with Jumbo Shrimp 17. Shrimp cooked to order over Romaine lettuce, with heirloom tomato, and avocado. Served with Herb Goddess dressing on the side.
Naanwich with Black Forest Ham, Swiss Cheese, Piquillo Pepper and Pesto, served with Crunchy Slaw 12. Sample 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 fresh greens.
Indian Curry with Chick Peas, Cauliflower, Carrots, 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.
Shrimp Tempura 28. Jumbo Gulf shrimp served with asparagus and onion rings dipped in a tempura batter with chili mayo on the side. Lightly battered. Eat food, not batter.
Pan Roasted Chicken Breast with Mushroom Cream Sauce served with Broccoli or Asparagus and Mashed Potatoes or Basmati Rice 17. Hands down the best chicken you’ll ever eat. The sauce is light with delightful mushroom flavor.
7-Spice Fish of the Week with Yuzu (Citrus) Butter, Bok Choy, and Bamboo Rice 28. Chef Jim loves to cook fish. He’ll shop for the freshest, most delicious selection from the market. The preparation is perfectly seasoned with our Japanese 7-spice blend and citrus butter.
Seafood Tagine with Maine Lobster Tail, Shrimp, Vegetable, and Tomato, with Buttered Noodles 31. If you love seafood, you must try this dish. Served in a Moroccan vessel – a tagine – made by Eileen Van Lieshout, a Village potter with a gallery on 10th St. West. Simply prepared, the outstanding flavor of the shrimp and lobster create a party in your mouth.
Scallops with Truffle Butter and Vegetable 28. Truffle. Butter. And the scallops are cooked to perfection. Need we say more?
Garlic and Goat Cheese Ravioli with Pesto Cream Sauce, Parmesan Cheese and Roasted Pine Nuts 16.
Indian Curry with Chick Peas, Green Beans, Green Peas, Corn, and Potatoes 16. Served with homemade pineapple chutney, naan bread and yogurt sauce. Comfortably spicy, served over rice blend, with naan bread and
yogurt sauce. Add a chicken breast for 6.
Thai Red Curry Shrimp with Rice and Vegetable 27. Medium spicy and slightly sweet from coconut milk in the sauce.
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 bring tears to your eyes.
Still or sparkling water – 500 ml bottle 3.
Diet, Regular Coke or Sprite 2.
Coffee or Tea 3.
Espresso Single 3. Double 4.
2011 Lefiora Pinot Grigio, Veneto 6. glass / 22. 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 6. / 22. Smooth and creamy with vibrant fruit flavors with citrus and ripe pear nuances, Finishes with a floral edge.
Gruet Brut Sparking Wine 28./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 6./22. 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.
2014 12 e mezzo Primitivo del Salento, Italy 9. / 34. This wine has an elegant ruby-red colour and its intense smell has fruity nuances of ripe plums, cherries jam and a touch of cocoa. Also, it is slightly aromatic with a finish of vanilla. Good in texture, this wine is soft and rich in mature tannins.
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.
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 4. — 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