Menu

1. Mushroom and zucchini mini quiches.  $10
2. Zesty corn cakes with avocado salsa. $10
3. Crispy carrot and scallion cake with crème fraiche.  $12.50
4. Acorn squash and mozzarella stuffed ravioli with basil pesto.  $12.50
5. Zesty zucchini cakes with dill yogurt sauce.  $12.50
6. Crudité of Belgian endive, celery, fennel, rainbow carrots, globe radish, sugar snap peas, summer squash and red peppers with cilantro avocado lime sauce & anchovy dip.  $12.50
7. Roasted chicken empanada with chipotle crème fraiche avocado and cilantro.  $15
8. Chicken satay with sweet chili glaze.  $15
9. Feta and basil stuffed plum tomatoes.  $22
10. Smoked salmon deviled eggs topped with pickled mustard seeds.  $22
11. Roasted red pepper, pancetta and buffalo mozzarella stuffed artichokes.  $22.50
12. Middle Eastern platter with dolmas, tahini, hummus and flat breads.  $25
13. Chorizo, olive and pimento mini empanadas with roasted red pepper relish.  $25
14. Smoked fennel and poppy seed marinated feta with olive and basil satay.  $25
15. Stuffed crimini mushrooms with mozzarella, red peppers and herbs.  $25
16. Smoked salmon croquettes with lemon and tarragon crème fraiche.  $30
17. Savannah style oysters with garlic, shallot, spinach hollandaise.  $30
18. Fried artichoke hearts with saffron lemon aioli.  $30
19. Orange and fennel marinated mixed olives on a heirloom tomato crostini.  $30
20. Seafood playa latkes with lime and cilantro avocado salsa.  $30
21. Crab toast with sriracha aioli.  $32.50
22. Garlic and chili crusted shrimp with lime and cilantro.  $35
23. Fennel, smoked paprika & manchango stuffed green lip mussels.  $35
24. Chilled oysters on the half shell with salmon caviar.  $40
25. Barbecued lamb satay mint yogurt with fried mustard seeds or fried marjoram.  $40
26. Sea bass ceviche tostada with cilantro and avocado crème fraiche.  $40
27. Lamb chop drummette with coriander yogurt sauce and fried spearmint.  $45
28. Smoked salmon, capers, red onions and fennel platter.  $45
29. Shrimp cocktail with Champagne peach cocktail sauce.  $45

Salads

1. Lab Salad: seasonal green, garbanzo beans, green olives, radishes, red onions, cherry tomatoes, toasted hazel nuts and shredded parmesan.  $25
2. Spring Mix: Organic spring mix with Cherry tomatoes, red onion, parmesan, toasted pumpkin seeds, dried cranberries and tossed in a lemon vinaigrette.  $25
3. Chef’s Caesar: Organic romaine lettuce tossed with croutons in house-made Caesar dressing and topped with shaved parmesan.  $30
4. Greek: Black & green olives, red onions, feta cheese, Roma tomatoes and chopped Romaine lettuce.  $30

Entrees

1. Pork confit hot pot with scallion and soba noodles.  $140
2. Curried goat with boiled potato and onion, sticky rice, bread and butter zucchini, roasted tomato and pepper relish with flat bread.  $180
3. Stuffed chicken breast with olive sundried tomato stuffing with roasted baby carrots.  $180
4. Cured pan oven pork chops with artichoke hearts and garlic whipped Yukon gold potatoes.  $180
5. Marinated broiled beef coulette with garlic mashed potatoes and seasonal vegetables.  $180
6. Red pepper Maltagliati pasta topped with oven dried tomatoes sautéed spinach and delicatta mascarpone sauce.  $180
7. Stout beef, baby onions, shitake mushrooms and herb dumplings.  $200
8. Pan roasted pork tenderloin with braised fennel & thyme, served with new potatoes.  $200
9. Slow cooked lamb shank with pancetta and feta and olive stuffed dalma whipped sweet potato with tapenade.  $210
10. Shrimp stuffed calamari with crab au-gratin, topped with hollandaise.  $210
11. Duck breasts with pineapple chili verjus over fennel beef asparagus.  $210