Stuffed Shrimp

stuffed with shrimp mousse, lightly fried; served with sweet thai chili sauce

Smoked Eggplant Dip

grilled haloumi cheese, artichoke hearts, roasted pepper coulis and pita

Lachsschinken

german cured ham (seasoned like smoked salmon), with olive oil, fried red onions and fried capers

Mussels

steamed with sherry, garlic, lemon, and pancetta

Beef Carpaccio

thinly sliced raw prime beef with orange, shaved fennel, arugula and reggiano parmesan

Smoked Salmon Napoleon

layered with potato pancakes, red onions, caper creme fresh and wasabi caviar

Elliot's Original Crab Cake

with daikon, carrots, sauteed pea shoots and sweet thai chili sauce

Tinks Salad

assorted baby lettuces, balsamic vinaigrette and tomato

Shoshannah Salad

sesame tuile with baby lettuces and julienne vegetables, tossed in asian vinaigrette and drizzled with wasabi cream

Warm Spinach Salad

spinach leaves, warm portobellas, broadbent bacon, hard cooked egg, ginger and seasoned brown rice vinegar

Almond Bleu Salad

baby lettuces, almond crisp, maytag bleu cheese, dried strawberries, leeks, seasoned brown rice vinegar and olive oil

Smoked Caesar Salad

romaine, chipotle caesar dressing, reggiano parmesan and chili focaccia

Grilled Veggie Sandwich

focaccia stuffed with wild mushrooms, roasted peppers, eggplant, tomatoes, garlic beet aioli and goat cheese; served with a choice of baby lettuce salad or roasted tri-colored potatoes

Tink's Burger

an eight ounce grilled burger served with a choice of baby lettuce salad or roasted tri-colored potatoes; toppings available upon request

Flank Steak And Avocado Salad

grilled flank steak over baby lettuces, avocado, yellow tomatoes, maytag bleu cheese, and grilled lemon roasted garlic vinaigrette

Coconut Crusted Halibut

served with avgolemono basmati rice and carrot ginger vinaigrette

Goat Cheese And Spinach Ravioli

laced with a tomato sherry cream sauce; topped with pine nuts

Herb Roasted Chicken Breast

served with avgolemono basmati rice, home dried tomato and sauteed pea shoots

Scallops And Fresh Corn Risotto

laced with a truffle brown butter and parsley oil

Curried Tofu

pan seared tofu served over soba noodles, shiitake mushrooms, peppers and snow peas; tossed in a coconut curry sauce

Soft Shell Crab And Tuna Sashimi

pan-fried soft shelled crab, served over thinly-sliced raw tuna, avocado, with julienne vegetable salad and sesame tuile

Artichoke Pasta

tossed with artichoke heart leaves, roasted red peppers, asparagus, reggiano parmesan, olive oil and pine nuts

Grilled Pork Tenderloin

marinated pork tenderloin served with a roasted pepper coulis, tzatziki and yukon gold mashed potatoes

Prime New York Strip

a grilled ten-ounce prime sirloin, topped with balsamic mushroom butter; served with roasted tri-colored potatoes and seasonal vegetables