Central 111 Tapas Lounge Menu

fresh mozzarelia and sliced roma tomato with a balsamic reduction, extra virgin olive oil and fresh basil

served with mesculine pepper, mozzarella and diced tomatoes

a tower of crisp romaine lettuce, creamy caesar dressing with shredded parmesan cheese with overzealous seasoned croutons

masculin greens tossed in a raspberry cream dressing then topped with crumbled feta cheese and sliced almonds

feta cheese roasted pepper, olives, red onions, salami pene pasta

served warm with freshly toased bread points

finely cubed sushi grade tuna tossed in an asian soy based sauce with minced veggies, served over a sweet seaweed salad accompanied by pickled ginger and wasabi

lightly fired spring roll stuffed with shrimp napa cabbage, carrot, and served with a honey say and sweet chile mae play sauce

two 2oz. jumbo lump crab cakes served with a white wine garlic cream sauce

blackened tuna steak, served over seasonal veggies with a mango salsa

lightly fried sea scallops served with mandarin orange supreme and chef's choice beurre blanc

fresh select oysters fried and served with a spicy spring onion sauce

lightly battared rings served over mesculin greens with a smoked paprika aioli

five hot not spicy shirmp served with blue cheese dressing

oven roasted portabella mushrooms layered with tender asparagus, lump crab meat and fresh mozzarella cheese drizzled with a balsamic reduction

tuna bites served with syrachi, asian soy sauce and a sweet chille sauce

pan fried tilapia topped with sun dried tomatoes compote and pepper risotto

creamy onion basil risotto served with jumbo shrimp and scallop

four seared shrimp tossed in raspberry soy buerre served with roasted pepper ans soba noodles

six wings fried and tossed in your choice of mild, hot, bbq, or asian sauce

seared and sliced chicken breast over seasonal veggies with an applewood smoked bacon cream sauce

served with sauteed pepers and grilled amngos

housemade chicken salad with hints of cilantro accompanied by toast points

grilled chicken served with a sun dried tomato white sauce atop with soba pasta

pan seared duck medallions with bacon wrapped asparagus and a sweet burre blanc

seasoned steak with sauteed pepper, onion and mexican cheese topped with cool aoili

petite filet atop jumbo lump crab meat and asparagus with bearnaise sauce

southwest spiced petite filet with a chive compound butter and seasonal vegetables

curried beef served with a herb pelof and red chili sauce

a broiled 4oz, lobster tail accompanied by a 5oz filet mignon served with sauteed mushrooms and a cabernet sauce

three, 3 oz bison burgers with lettuce % tomato

jamaican rum rubbed served with potatoes and a tomato spinach ragot

served with mesculine, pepper mozzarella and diced tomato

6-8 spears of tender asparagus seared in extra virgin olive oil, lemon juice and coarse black pepper

artichoke hearts, cherry tomatoes and roasted portabello mushrooms, with a goat cheese and garlic cream sauce

house fried tortilla chips with a home-made salsa

fresh fried potato slices seasoned with old bay and served with a cayenne pepper garlic aioli

boiled and salted green soy beans the perfect oriental appetizer

a warm chocolate cake with a hot fudge center served on top of vanilla ice cream

a pair of freshly dipped light and dark strawberry

mediterranean coffee dessert made with mascarpone cheese and dutch coco powder