Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Baked brie with a fresh fruit compote.
Tender escargot in a garlic and white wine butter sauce.
Tomato, basil and onion bruschetta.
Sausage and spinach stuffing in a portobello mushroom.
Steamed Mussels in a garlic cream sauce.
Fried eggplant stuffed with a blend of 5 cheeses and finished with marinara.
Romaine tossed with handmade dressing and croutons.
Mixed greens, garnished with fresh tomato and cucumber with our house dressing.
Poached pears, goat cheese, spiced walnuts and balsamic glaze on a bed of mixed greens.
Tomato, mozzarella and fresh basil drizzled with olive oil and balsamic glaze.
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Please ask your server for the soup du jour.
Polenta covered with sauteed vegetables in a marinara sauce with goat cheese and a balsamic glaze.
Roasted eggplant stuffed with roasted red peppers, spinach, pine nuts, garlic, sun-dried tomatoes and provolone cheese.
Choose to have your fish prepared with one of our 6 fresh catch preparations including: piccata, asian, blackened, braised spinach, bronzed or mediterranean.
Choose to have your fish prepared with one of our 6 fresh catch preparations including: piccata, asian, blackened, braised spinach, bronzed or mediterranean.
Choose to have your fish prepared with one of our 6 fresh catch preparations including: piccata, asian, blackened, braised spinach, bronzed or mediterranean.
Pan seared shrimp with bruschetta in a garlic & white wine butter sauce, tossed with capellini pasta.
A perfect combination of shrimp, spinach, goat cheese, tomato, garlic, pine nuts and capellini pasta tossed in white wine and olive oil.
Four mini blue crab & wild salmon cakes served in a parmesan cheese bowl with a peppadw aioli.
U-10 Sea scallops pan seared with a balsamic onion marmalade over risotto.
Crispy duck medallions served with a bacon, shallot and mushroom confit.
Crispy duck medallions served with a cherry gran marnier balsamic glaze.
Rosemary and thyme marinated chicken breast served over a balsamic marinated portobello mushroom with a sun-dried tomato pesto.
Chicken breast stuffed with prosciutto and cheese, served with a sage and white wine demi glaze.
Meatloaf stuffed with black forest ham, swiss and cheddar cheese, wrapped in apple wood smoked bacon and finished with a dried fig gravy.
Served with a mushroom cabernet reduction.
Filet mignon with dijon, mushroom duxelle and prosciutto wrapped in a puff pastry and served with a red wine reduction
Served with a blue cheese fondue.
A half rack of lamb rib chops served with a smoked strawberry compote.
Herb crusted half rack of lamb rib chops served with a tomato and dijon mustard sauce.
Veal tenderloin in a mushroom marsala sauce.
Veal tenderloin rubbed with cumin, curry and coriander, stuffed with spinach sun-dried tomatoes, mushrooms and onions.
If you would like a whole dessert made for a special event or holiday, we would be happy to make one for you. Prices will vary depending on request.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.