Lunch Menu
Please note that this menu serves as a sample only as we change our menus very frequently to allow for the best and freshest ingredients in season.
Appetizers
- Soup of the Day
- $6
- Calamari
- $7
- Lightly dusted, sun-dried tomato sauce
- Mussels
- $7
- Red Thai curry sauce
- Warm Vidalia onion and goat cheese tart
- $7
- Olive pesto, tomato basil chutney
- Escargot
- $8
- Dijon mustard garlic sauce, puff pastry shell
- Spicy chicken livers
- $6
- Bacon, pickles, red wine sauce
Salads
- Chef's Caesar salad or garden salad
- $6
- Sperata house salad
- $9
- Tossed greens, Portobello mushroom, bacon, grilled apple, egg, warm gorgonzola sauce
- Chicken Caesar salad
- $11
- Peanut sauce
- Tuscan salad
- $8
- Prosciutto, char grilled peppers, eggplant, mozzarella
- Caprese salad
- $7
- Vine tomatoes, Buffalo mozzarella, Vidalia vinaigrette, pesto
Entrées
- Ricotta and goat cheese ravioli
- $12
- Sautéed spinach, peppers, tomato, pesto
- Wild mushroom risotto
- $12
- Poached egg, shaved Parmesan
- English pea risotto
- $14
- Salmon kedgeree
- Chicken breast
- $13
- Stuffed with Mozzarella, Dijon mustard tarragon sauce
- Grilled tilapia
- $14
- Cajun lemon butter sauce
- Crab cake Benedict
- $13
- Toasted muffin, sautéed spinach, Hollandaise sauce
- Pork tenderloin
- $14
- Cranberry sauce, pumpkin mash
- Lamb shank
- $16
- Red Thai curry sauce
- 5oz Petit filet
- $18
- Red wine shallot sauce, horseradish mash
Entrées are served with daily vegetables.
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