DINNER APPETIZER MENU

PINENUT-CRUSTED GOATCHEESE
A ball of warm, soft goat cheese rolled in pine nuts & served with red and yellow peppers reduced in a red wine marsala all to spread on crispy flat bread. Great for sharing! . . . . 10.50
HOMEMADE RAVIOLI
Made from scratch pasta stuffed with wild mushrooms and gorgonzola covered with fresh tomato sauce. . . . 9.50
HOUSE SMOKED SALMON
The salmon comes in fresh and Rick uses a proprietary method of smoking the salmon to give it a distinctly fresh taste. Served with olive crostini, dried tomato crème fraiche & fresh basil. A House favorite . . . . 10.50
SWEET AND SPICY CALAMARI
Thick strips of calamari, sauteed to a golden brown. Served with dried tomatoes, & peppers. Finished off with a pinch of cilantro. . . . . 8.50
ANGUS TENDERLOIN CARPACCIO
All beef is brought in & prepared personally by Rick. This thinly sliced beef served with tomato horseradish relish (don’t ask, just trust us!) & a mascarpone toast to spread it on is a delicious starter to any meal . . . . 12.50
LOBSTER AND CRAB SPRINGROLLS
Thin, light and crispy outside & stuffed with lobster, crab, roasted red pepper, corn & chives. One of Rick’s newer recipes & you’ll see right away why he added it to the menu! Did we mention it’s served with chipotle-blackberry sauce for dipping? . . . . 14.50
ROSEMARY-SKEWERED SEA SCALLOPS
These tender scallops are served with a deliciously classic polenta, Roma tomatoes & herb-infused oil. . . . 15.50
AHI TARTARE
If you are an ahi fan, this is for you. Served with wasabi aioli, marinated Japanese cucumber & country toast points . . . . 13.50
RICK’S ROASTED COCONUT-ALMOND SHRIMP
Married with cayenne-passion fruit sauce. As delicious as it sounds . . . .15.00
MARYLAND BLUE CRAB CAKES
Like you’re eating on the eastern seaboard. Served with root vegetable & a cayenne remoulade for just a little tasty kick . . . . 14.50
SUSHI STYLE BEEF FILET
Sliced seared rare filet, fresh grated horseradish, mashed potato for taste & a cabernet dipping sause. Served with chop sticks (Philo's idea) . . . . 15.50
TODAY’S SOUP
(yep, made upstairs) . . . . Cup 4.00 Bowl 7.00