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OUR MENU This week's special:
![]() The Martini's menu is seasonally inspired with the fresh appeal of the local market and what is fresh daily.It represents a unique blend of art and good nutrition, with creative offerings designed to excite and surprise the palate. - Executive Chef Clay Butters Here are a few examples of our menu items: ![]() Small Plate Appetizers Latin Blackbean Soup - with cilantro & rice Brie Cheeses - Seasonal Fruit, Raspberry Drizzle & Toasted Bread Points Tuna Cocktail - Sushi grade ahi, ginger soy lemon, wonton crisps Jumbo Lump Crab- Avocado tomato salsa (seen to the left) Sauteed Escargots Puff- Basil pesto & parmesan sauce, Puff Pastry Asiago Crusted Calamari - Tossed in Buffalo sauce, blue cheese GreensRed Oak Salad Greens - Portabella Mushrooms, Gorgonzola Cheese, Candied Pecans & Walnut Oil Vinaigrette Large Plate EntreesHarris Ranch Filet Mignon - Amish blue cheese,Tempura onion rings, Herb Mashed Potatoes Pork Osso Bucco - Slow roasted tender pork shank, Latin tomato sauce over RiceMaple Leaf Farms Duck Breast- Pear & Port wine confit, Jasmine Rice Norwegian Salmon- curried pineapple chutney sauce, jasmine rice Harris Ranch Demonico Ribeye- Frizzled leeks, vermont white cheddar cream, yukon gold garlic mash Sweets Crème Brulee - with a hint of Macadamia nut liquor Key Lime Tart - Berry Compote French Crepe - Stuffed with Vanilla Ice Cream & a banana rum Sauce Tres Leche- Traditional latin cake |
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