SOUP:: Shrimp Bisque

APPETIZER:: Nova Scotia Clams Steamed in a Lemon Saffron Broth with Lardon Braised Grape Tomatoes and Grilled Crostini with Chive Butter 14

ENTREE:: Seared Rosemary and Black Pepper Ahi Tuna with a Crispy Coconut Polenta, Cherry Rhubarb Compote and an Arugula Walnut Salad in a Raspberry Herb Sauce 27