Appetizers


The West End Grill

Sesame Tuna - 16.00
Fresh Hawaiian ahi tuna coated with black and white sesame seeds, seared rare and served with sesame seaweed salad, wasabi and soy sauce.

Bleu Cheese Tarts - 8.00
Puff pastry rounds layered with bleu cheese, cream cheese and sun-dried tomatoes, topped with pesto, parmesan and walnuts.

Southwestern Crab Cakes - 14.00
A mixture of lump crab, roasted corn and a blend of spices, seared and topped with a tequila-lime jalapeno cream sauce.

Grilled Portobello - 10.00
A portobello mushroom marinated in balsamic vinegar, grilled and served over a bed of warmed polenta and herbed goat cheese.

Seafood Strudel - 15.00
A mixture of sautéed scallops, shrimp and lobster, baked in fillo pastry with a creamy bechamel sauce and fresh herbs.

Shrimp Lollipops - 12.00
Six marinated tiger shrimp coated with Japanese breadcrumbs, fried golden and served with a tamarind-ginger dipping sauce.

Veal Dumplings - 10.00
A blend of ground veal, roasted corn and chili sauce, wrapped in wonton skins, pan fried and served with a southwest tomato-shiitake salsa.

Roasted Vegetable Risotto - 13.00
Saffron risotto mixed with roasted garden vegetables and fresh herbs, served in a crispy
parmesan basket.

Pacific Rangoon - 8.00
Wonton skins filled with crab meat, smoked salmon, cream cheese and chives - fried and served with a spicy soy dipping sauce.

Mushroom Strudel - 9.00
A trio of wild mushrooms, blended with smoked gouda and swiss cheeses, baked and topped with a rich port wine and beef stock reduction.

Gourmet Biscuits and Gravy - 14.00
Two crispy risotto cakes topped with seared sea scallops and finished with a white wine gravy made with applweood smoked bacon, littleneck clams, shallots and andouille sausage.

Shrimp Dumplings - 12.00
Four wontons stuffed with shrimp, garlic, ginger and cilantro, pan seared and served in a coconut-lemongrass broth with a hint of curry.