Hebels © 2014
902-695-5955
APPETIZERS
Half a dozen oysters, au natural in the half shell - 17 -
Half a dozen oysters, baked with parmesan & herb butter - 18 -
Beef Carpaccio, thin shaved beef tender loin drizzled with Balsamic Vinaigrette,
capers and shaved parmesan cheese - 15 -
Antipasto Board, Prosciutto, Genoa salami, Kalamata
Olives, brie and asiago cheese, melba toast and crackers
-15-
Fire dusted calamari with a tzatziki dip -15-
Bacon wrapped scallops with homemade tarter suce -15-
Chicken mushroom phyllo, chicken, mushrooms and cream cheese,
baked in a phyllo served on a rose tomato sauce - 14 -
Fresh maritime mussels, (the way Peter likes them) with fresh tomato and basil - 14 -
Coconut crusted tiger prawns with sweet chilli sauce and a curry dip - 15 -
Escargot and mushrooms in a light garlic herb sauce served in a puff pastry - 13 -
SALADS
Caesar salad with our own dressing, herb croutons, double smoked bacon
and fresh shaved parmesan cheese -12 -
Greek spinach, tomatoes, cucumber, black Olives and feta cheese
with a balsamic vinaigrette - 12 -
VEGETARIAN DISHES
Seasonal vegetable plate, grilled and steamed garden vegetable with wild rice mix
and garlic mashed potato -22-
Asian style vegetable stir fry with Japanese noodles -19-
APPETIZERS