SOUP:: Seafood Bisque

APPETIZER:: “Nicoise” – Tuna Tartare, Tempura Pickled Beans, Green Olive Tapenade, Olive Oil Poached Fingerling Potatoes, Hard Boiled Egg and a Mustard Aioli 15

ENTREE:: Seared Swordfish with a Pineapple Guava Sauce, Crispy Jalapeño Coconut Polenta, Broccolini, Mango Chutney and a Watermelon Salsa 26