CHEF'S SOUP FEATURE

A variety of delicious soups made fresh daily.

CUP 3   BOWL 5

CLASSIC CEASER SALAD

Crispy hearts of Romaine leaves tossed in a creamy, candied garlic, Parmesan and extra virgin olive oil dressing, finished with rustic polenta Parmesan herbed croutons and crisped Parma ham.   9

MEPHISTO’S FIELD GREEN SALAD

Mixed field greens, Roma tomatoes, English cucumbers, candied walnuts and crumbled English Stilton cheese, tossed in Mephisto’s oak aged Balsamic Vinaigrette.   9

Served without candied walnuts and English Stilton cheese.   6

TOMATO MOZZARELLA STACK

Roasted sweet Roma tomatoes and fresh mozzarella cheese stacked and finished with our own basil pesto and extra virgin olive oil, served with toasted Crostini.   9

STEAK CANAPÉ

Pan seared Certified Angus beef, roasted Roma tomatoes, caramelized sweet onion and butter poached mushrooms, served atop crisp French baguette and finished with creamy candied garlic sauce and Parmigiano- Reggiano cheese.   12

CALAMARI

Tender pineapple sliced calamari enveloped in a sweet citrus, Sambal and candied garlic sauce.   11

EAST COAST MUSSELS

1 lb of sautéed Maritime mussels accompanied by crusty bread in your choice of sauces;   9

Marinara spicy or not, white wine garlic butter or pesto cream sauce.

TWO-WAY SEAFOOD PLATE(Serves 2-4)

Black Tiger Prawns served two ways; the first in white wine garlic butter and the second coconut crusted with our Asian inspired cream sauce for dipping, accompanied by Calamari served two ways; the first pineapple sliced and enveloped in a Mephisto’s sweet citrus Sambal sauce and the second grilled and finished in extra virgin olive oil and fresh lemon   22