Hours may fluctuate. For detailed hours of operation, please contact the store directly.
crusted with corn flou and served with a fresh dill-buttermilk dipping sauce
made with a filling of pork, beef, bean thread noodles, and bean sprouts. Served with a red chili dipping sauce
crusted with seasoned flour and served with a jalapeno-lime aioli
tiger shrimp fried Hong Kong style with crunchy honey infused walnuts
in a broth of thai chilies, lemongrass, lime juice, garlic and coconut milk
raw sashimi grade ahi tossed with seaweed salad and scallion in a ginger-orange soy dressing. Served with fried wonton chips
served with a slice of brie
a half dozen topped with gazpacho ice
served with herb croutons
with lemon-maple vinaigrette, oregon blue cheese, sour apple smoked pecans
with balsamic reduction and fresh basil
on a bed of ginger wilted spinach, oven fired mixed vegetables
charred rare beef tenderloin, cucumber, tomato, basil, and garden greens tossed in Southeast Asian chile-lime vinaigrette
with baby spinach, bacon, roasted potatoes, and sherry vinaigrette
a large version of our classic caesar topped with strips of grilled boneless-skinless chicken breast
with Chinese BBQ sauce and mozzarella
with roasted garlic cloves, marinara,grana parmesan and feta
with white sauce, three cheeses, and red onion
with fresh tomato and mozzarella
with chicken, portabella mushroom, pine nuts, cream, and grana parmesan
in a rich tomato sauce with New York sharp white cheddar
with asparagus and grana parmesan
with salmon, shrimp, squid, mussels, and clams in a spicy marinara
rotisserie roasted chicken with merlot jus
served with Chinese plum, sauce
with a maple-sage cream
nine ounce filet with merlot jus, balsamic roasted red onion
our nine ounce beef tenderloin served with three jumbo tiger prawns basted with herb butter
grilled and served with creamed horseradish
grilled with wood oven roasted portobello mushroom, rosemary-shallot butter
with a roasted sweet pepper pesto
blackened extra rare with cajun seasoning, served with maque choux, a creamy sauce of corn, celery, sweet peppers, and red onion
with a rosemary-honey glaze
clams, mussels, shrimp, salmon, and squid in a tomato, saffron, and pernod broth. Topped with roasted pepper rouille
with New York sharp white cheddar
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