North End Kitchen & Bar

served with Malanga Chips and a Chayote Pico de Gallo

served with a Salsa Verde and Avocado Puree

served with Pita Bread

with Cayenne Candied Walnuts, Goat Cheese and Champagne Vinaigrette

with Cherry Tomatoes, Bacon Plank and Bleu Cheese Dressing

with a Poached 5oz Lobster Tail

with Crayfish Butter

a Red Wine Tomato Sauce, Fried Basil Leaves and Fresh Mozzarella

with a Lemon Herb Butter

with Onions, Crushed Red Pepper and Agave Glaze