Nataz Clinton - Fuld menu

Assorted imported cheeses with fruit and crostini

Dense creamy with light spongecake base. Finished with fresh strawberries

Light sweet lemon layer cake

Layers of expresso soaked lady fingers and sweetened mascarpone cheese

Mixed greens, wine-poached pear, caramelized walnuts, dried cranberries, adolce gorgonzola with signature balsamic vinaigrette

Iceburg lettuce, grape tomato, danish blue. Buttermilk ranch crispy onions

Cult favorite, house made

Fresh picked maine lobster meat, garlic and cherry peppers in a spicy pomodoro sauce over pasta. Scoop of fresh ricotta

Cherry peppers-basil oil-balsamic reduction-honey

Carolina Maryland lump crab meat, rolled in panko and lightly fried. Side remoulade

Panko breaded chicken breast pounded thin and fried crisp. Topped with sauteed spianch and mushrooms in a marsalawine sauce, melted mozzarella. Side of reggiano creamed risotto

Mashed Yukon Golds folded with four different cheeses. Rolled in panko and crispy onions. Fried and finished with house buttermilk ranch

Served over maple mashed sweet poatoes

A pair of organic chicken breasts sautéed with garlic, shallots, heirloom tomato and artichoke hearts in a white wine sauce over penne pasta

Assorted seasonal vegetables. Ginger, garlic, lemongrass, soy, sesame and lime over Jasmine rice

A pair of panko encrusted organic chicken breasts fried crispy. Pomodoro sauce and Calabro mozzarella. Served with penne

Pair of organic chicken breasts sauteed in a creamy pink Pomodoro sauce

Shrimp, diver scallops, cherrystone clams, PEI mussels, calamari, in a tomato based lobster sauce over thin linguini

Butter poached Maine lobster meat over garlic angel hair pasta with a lobster tomato cream sauce