Artichoke hearts, roasted red peppers, kalamata olives, grape tomatoes, and feta cheese over mixed greens.
Choose from grilled or hand tossed romaine lettuce, caesar dressing, croutons, shaved asiago and parmesan cheese.
The Wedge Salad
Iceberg wedge, bacon, tomatoes, candied pecans, crumbled bleu, and house made bleu cheese dressing.
Roasted Beet Salad
Roasted beets with toasted almonds, goat cheese, red onions, and raspberry balsamic vinaigrette.
Fresh greens, grilled chicken, crumbled bleu cheese, bacon, tomatoes, avocados, eggs, house made croutons and choice of dressing.
French Onion Soup
Caramelized onions in a sherry beef broth, garlic croutons with melted provolone cheese crock.
Seafood Bisque Soup
Shrimp, scallops and lobster meat in a lobster base with a touch of sherry and sweet cream.
Fresh calamari dusted with cornmeal and fried with banana peppers, then tossed in a miso vinaigrette sauce.
Jumbo wild caught shrimp served with a traditional cocktail sauce.
A crock of roasted garlic lemon humus served with grilled tandoori bread, carrots and celery.
Bacon Wrapped Scallops
Fresh atlantic scallops wrapped in bacon and finished with a sweet mustard glaze.
Smoked Shrimp and Goat Cheese
Savory smoked shrimp and goat cheese blended and served warm over toasted crustini's.
Basil pesto, tomatoes, mozzarella and balsamic glaze.
Artichoke hearts, roasted red peppers, kalamata olives, spinach, mozzarella, and balsamic glaze.
Mushroom and Gorgonzola Flatbread
Wild mushrooms, caramelized onions, gorgonzola, mozzarella, and balsamic glaze.
All entrees come with a house salad and freshly baked bread. Substitute your house salad for a specialty salad for $6 extra.
Angus Reserve Beef Osso Buco
Tender beef hind shank slowly brazed and served over garlic-mashed potatoes, lemon garlic asparagus and topped with a rich beef marrow glace.
Portabella Mushroom Ravioli Saute
Portabella mushroom raviolis topped with sauteed seedless tomatoes, artichokes, mushrooms, garlic, and shallots deglazed with chablis and a touch of sweet cream butter, finished with parmesan cheese.
Chicken French Fusion
Egg dipped seared chicken breast served over rigatoni noodles tossed with a tomato blush sauce and ricotta cheese.
Tender medallions of veal pan seared, jumbo lump crabmeat, artichokes and mushrooms deglazed in sherry wine with a touch of demi-glace over parmesan risotto.
Seared chicken breast, asparagus, mozzarella cheese over tomato parmesan risotto, finished with madeira wine and mushroom demi glace.
Bacon Wrapped Pork Tenderloin
Succulent pork tenderloin wrapped in bacon over purple cabbage topped with apple onion chutney and served with twice baked potato.
Hand breaded chicken breast baked golden brown, topped with mozzarella cheese and a house made marinara sauce, served over linguini.
Tomatoes, asparagus, spinach, mushrooms, red onion, and artichokes tossed with buckwheat angel hair pasta in a white wine garlic olive oil sauce, finished with basil pesto.
Steak and Seafood
Steak and Seafood Served with twice baked potato and your choice of asparagus or vegetable du jour. Add any of these to your entree: grilled shrimp, jumbo sea scallops, 8 oz lobster tail for extra charge. All entrees come with a house salad and freshly baked bread. Substitute your house salad for a specialty salad for $6 extra.
Delmonico (12 Oz)
Filet Mignon (8 Oz)
NY Strip (12 Oz)
Served over a light beurre blanc.
Grilled Pork Porterhouse (16 Oz)
With a horseradish mustard gaze.
Shrimp and Lobster Symphony
Jumbo gulf shrimp and fresh split and grilled maine lobster sauteed with julianne vegetables deglazed with sweet champagne, saffron and a touch of cream, served over parmesan risotto.
Crab Cake Napoleon
Twin maryland crab cakes stacked with fresh, crisp potato pancakes and sauteed lemon garlic green beans topped with Hollandaise sauce and a zesty red pepper relish.
Blackened Scottish Salmon
Fresh faroe island salmon blackened with cajun seasoning served over a classic louisiana ratatouille and lemon garlic green bean.
Butter Poached Lobster
Fresh 8 oz lobster tail served over a tomato and asparagus risotto, flavored with vanilla bean butte.
Bleu Cheese Crusted Scallops
Jumbo sea scallops seared and topped with a bleu cheese crust served over a creole tomato and mushroom orzo pasta.