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Michael Santos
Executive Chef

Tapas / Appetizer Menu

Chefs 505 Tapas & Appetizers

Chefs 505 Smoked Gouda Cheese Crab Dip topped with Toasted Pita Points served Over Mixed Greens.
9.95

Tomato Basil Roasted Garlic Borsin Cheese Dip served with Toasted Southwestern Toast Points.
9.95

Chefs Nightly Brochette on Foccacia Points.
Mrkt. Price.

Miniature 505 Crab Cake topped with Shrimp Croquette Laced in a Lobster Vermouth Cream sauce and a Baby Mozzarella Caprice Salad.
14.95
Dinner Portion
22.95

Pepper Corned Seared Ahi Tuna Laced in a Guava Teriyaki Glaze and a light Melba Sauce over Mixed Gourmet Greens and Seaweed salad.
15.95
Dinner Portion
22.95

Australian Oysters Kilpatrick topped with Bacon and a Light Classic Worchester Barbecue Glaze on the half shell Presented over Mixed Greens.
13.95
Dinner Portion
21.95

Asian Spring roll and Bourbon Marinated Beef Cubes served medium rare, tossed in Gourmet Greens and a light Panzoo Glaze.
13.95
Dinner Portion
20.95

Florentine Bacon Risotto and NC Rock Shrimp nestled in a Six Pepper Island Creamy Pesto and Shredded Fine Cheese.
14.95
Dinner Portion
21.95

Pan Seared Bacon Wrapped Scallops Served Over Cabdied Pecans In a Hoisen Asian Glaze served with Seaweed Salad and Pickled Ginger.
13.95
Dinner Portion
19.95

Sauteed Pork loin Bites, Portugesse Smoked Sausage and Brunoise Potato Frits all in incorporated in a Ancho Chili Chardonnay Parsley Sauce.
12.95
Dinner Portion
17.95
Sauteed Garlic Shrimp, and Cornmeal Fried Oysters Over a Parmesan Encrusted Pan Fried Tomato topped with Shitake Mushrooms and a Light Red Pepper White Wine Broth.
14.95
Dinner Portion
20.95

Pan Fried Calamari Tossed in Sweet and Spicy Cajun seasonings, Garlic Romano cheeses, Kalamata Olives and Feta Cheese Crumbles in a Spicy Fri Diablo sauce.
12.95
Dinner Portion
17.95