Menu - Nataz Clinton

Layers of expresso soaked lady fingers & sweetened mascarpone cheese

Dense creamy + light spongecake base. Finished + fresh strawberries

Assorted imported cheeses + fruit & crostini

Light sweet lemon layer cake

Iceburg lettuce; grape tomato; danish blue. Buttermilk ranch crispy onions

Mixed greens; wine‐poached pear; caramelized walnuts; dried cranberries; adolce gorgonzola + signature balsamic vinaigrette

Carolina Maryland lump crab meat; rolled in panko & lightly fried. Side remoulade

Cherry peppers‐basil oil‐balsamic reduction‐honey

Fresh picked maine lobster meat; garlic & cherry peppers in a spicy pomodoro sauce over pasta. Scoop of fresh ricotta

Mashed Yukon Golds folded + four different cheeses. Rolled in panko & crispy onions. Fried & finished + house buttermilk ranch

Cult favorite; house made

Served over maple mashed sweet poatoes

Panko breaded chicken breast pounded thin & fried crisp. Topped + sauteed spianch & mushrooms in a marsalawine sauce; melted mozzarella. Side of reggiano creamed risotto

Pair of organic chicken breasts sauteed in a creamy pink Pomodoro sauce

A pair of panko encrusted organic chicken breasts fried crispy. Pomodoro sauce & Calabro mozzarella. Served + penne

A pair of organic chicken breasts sautéed + garlic; shallots; heirloom tomato & artichoke hearts in a white wine sauce over penne pasta

Assorted seasonal vegetables. Ginger; garlic; lemongrass; soy; sesame & lime over Jasmine rice

Butter poached Maine lobster meat over garlic angel hair pasta + a lobster tomato cream sauce

Shrimp; diver scallops; cherrystone clams; PEI mussels; calamari; in a tomato based lobster sauce over thin linguini