Fresh Ahi Tuna pepper encrusted and pan seared, served on crispy wontons with an Asian slaw, then finished with a soy ginger mignonette sauce and a drizzle of wasabi cream
Asian Kung Pao Chicken Wraps
Sautéed spiced chicken with peppers & chilies in a lettuce cup with a peanut dipping sauce.
Fresh mushroom caps filled with a sun dried tomato basil torte, baked with California White Cheddar and Chipotle cheese
Shrimp Cocktail with Avocado Hummus
With Bloody Mary cocktail sauce & pita chips
Golden Crab – Mac & Cheese Lollipops
Lump crab and macaroni with blended cheese panko encrusted served with a tangy whole grain mustard sauce.
Sautéed in butter, fresh garlic, Cabernet Sauvignon wine, with herbs and spices and served in the shell.
Seasoned, breaded, and deep fried served with a Cajun style cocktail sauce.
Herb Spinach and Artichoke Dip
Served with tortilla chips.
Warm Herb Garlic Aged Goat Cheese Fondue
With mixed berry salsa and Pita Chips.
Crispy Duck Strips
Panko encrusted Plum Wine Ginger infused with Hoisin Guiness dipping sauce.
Hearts of Palm and Avocado Salad
Spring mix greens, tomato, English cucumber and sliced almonds with a Greek style lemon Feta dressing.
Nephele’s House Salad
Mixed seasonal greens tossed with carrots, cucumber, tomato, house made croûtons and Nephele’s creamy Italian dressing.
Soup of the Day
Always innovative and made with the freshest ingredients daily.
Dinners include chefs soup of the day or freshly tossed seasonal greens with Nepheles house made dressing and house baked bread.
New Zealand Rack of Lamb
With a fresh rosemary pomegranate glaze finished with a Chanterelle Mushroom demi port sauce.
Skillet Roasted Shrimp
With chilies and a lemon garlic sauce served over a hot pepper cheese polenta.
Scaloppini of Willis Farm Pork
Medallions of tenderloin sautéed with pancetta, sage and porcini mushrooms finished with a Vin Santo tomato garlic wine sauce.
New Orleans Roasted King Salmon
A spiced sugar rub with Lump Crab Meat finished with a Creole Champagne mustard glaze.
Charred Aged Top Sirloin Steak
In a garlic rub with your choice of a cognac peppercorn sauce OR with a tangy teriyaki sauce.
Dry Aged Black Angus Filet of Beef
Broiled with pepper brine then finished with a blackberry Pinot Noir wine sauce.
Hawaiian Style Crab Cakes
Served over Asian slaw with mango, tomato and a sweet wasabi ginger dressing with slivered almonds.
Breast of Chicken Marsala
Herb encrusted and sautéed with fresh mushrooms finished with a Marsala wine demi sauce.
Penne noodle served with smoked chicken and andouille sausage finished with a roasted red pepper and sun dried tomato sauce with smoked Gouda and smoked Mozzarella cheese.
Grilled Portabella Mushroom
Stuffed with a balsamic drizzled spinach ratatouille then finished with Asiago cheese.
Freshly Baked Desserts
Your server will present you with our dessert tray filled with tantalizing treats baked fresh daily. Espresso and Cappuccino are also available.