The National Dish of the Philippines with a Twist. Escargot Sautée in Coconut Milk, Soy Sauce, Vinegar Served with a Filipino Eggplant Salad and Crostini
Roasted Portabella Montrachet "No Crust" Pizza
$11.00
Roasted Portabella Mushroom, Goat cheese, Two Tomato Tapenade, Toasted Pine Nuts, Arugula and Balsamic Drizzle
gluten-free
Soups
Soup of the Day
changes daily
Cup$4.00
Bowl$7.00
Summer Chilled Soup
Oven Roasted Tomatoes, Cucumber, Grape Tomatoes and Fresh Wasabi Essence. This Dish Contains Peanuts or Peanut Products
Bowl$9.00
Salads
House Salad
$9.00
Organic mixed Greens, House Made Croutons, Cucumber Sticks, Vine Ripened Grape Tomato, Sesame seeds, Carrot Ginger Dressing. This Dish Contains Peanuts or Peanut Products
Table Apart Wedge
$9.00
Crisp Ice Berg Lettuce, Bacon, Tomato, Pickled Red Onion, Keawe Smoked Blue Cheese, Blue Cheese Dressing
Pear Salad
$8.00
Mixed Greens, Li hing mui Poached Asian Pear, Spiced Pecans, Danish Blue, White Balsamic Dressing
Caesar Salad
$8.00
Heart of Baby Romaine, House Made Croutons, Crisp Smoked Bacon, Parmesan Reggiano, House Caesar Dressing
Entrées
Earth
Substitute Pommes Frites on any entrees below for $2, with Truffle Oil for $3 Entree split charge $8
Whole Natural Rack of Lamb**
$37.00
Asian Glazed 8 Bones New Zealand Natural Lamb Rack, Mashed Potatoes, Haricots Vert
Three Cheese, Shell Pasta, Blue Crab, Brie Gratinée, Truffle Essence
Linguini Alla Bolognese
$24.00
Rich Northern Italian Meat Ragu with Linguini served Al Dente, Ricotta and Parmesan Cheese
Grilled Vegetable Primavera
$23.00
Linguini, Grilled Vegetables, Sautéed garlic, Choice of Marinara sauce or Olive oil, Parmesan
Sides
Choice of Starch
$3.00
mashed potatoes, steamed white rice
Choice of Veggies
$4.00
green beans, asparagus, grilled veggies, spinach
*Gluten Free- Gluten Free when bread is excluded or certain sauce. **Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical condition
Chef Jeff Acol & his wife Jessica would like to invite you to try their new restaurant on Bonita Beach Road in Bonita Springs.
Chef Jeff is a native Hawaiian, born and raised on the Big Island. he is a graduate of the western culinary cordon bleu of Portland, Oregon. He has 10 years experience in fine dinning establishments such as: “Lafite” at the Registry resort now Naples Grande; “Tanglewood” at the Hyatt Coconut point, “Lone Eagle” at the Hyatt Lake Tahoe and “Alan Wong” at the Four Seasons Hualalai Kona, Hawaii.