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Rich cream soup paired with the sweet flavor of fresh maine lobster and essence of lemon.
Aromatic broth soup with caramelized onions, crowned with a parmesan crouton and bubbling gruyere cheese
Classic shrimp cocktail on a grand scale, poached in an aromatic white wine court bouillon, chilled and served with a sultry traditional cocktail sauce.
Lightly dusted tender calamari fried to a golden brown, served with fra diavalo sauce.
Center-cut ahi tuna loin folded in a sweet ponzu marinade, served with a nest of chilled soba and crisp fennel, finished with pan Asian vinaigrette.
Tossed in a spicy honey teriyaki sauce and finished with crumbled 'great hill blue' cheese
Juicy red beefsteak tomatoes braided with roasted yellow peppers and fresh mozzarella, finished with a sweet balsamic glaze and fresh basil.
Alaskan king crab meat and our house blend of spices, served with a lemon - thyme buerre blanc
Two petite double ground beef medallions created individually in chef kouri's gourmet fashion
Filet mignon lightly crusted in cracked peppercorns, skewered with a rosemary stem, finished with a brandy butter sauce.
Boston bibb lettuce, bosc pears, creamy 'great hill blue' cheese, tender chicken breast, burgundy and champagne grapes, crisp pancetta, toasted almonds and calamata olives make up our signature salad
The finest house recipe caesar dressing compliments crisp Romaine, also available with chef's seafood selection chicken.
House recipe tender chicken breast salad served with balsamic marinated green beans and grilled seasoned radicchio.
Lemon-garlic teriyaki marinated tenderloin of steak served over a bed of sweet greens with char-grilled green beans and marinated baby portabella mushrooms, finished with pan Asian vinaigrette.
Maine lobster, ripe avocado and sweet mango over a nest of greens finished with citrus aioli.
Hand formed burger, char-grilled and topped with fontinella cheese, served on a toasted roll accompanied by seasoned fries.
Balsamic marinated chicken breast, slow cooked to a juicy perfection presented on a toasted roll, finished with a pesto mayonnaise.
Marinated Portobello mushroom with roasted red peppers, spinach and 'great hill blue' cheese, finished with a roasted red pepper aioli, served on a whole wheat roll.
Rye toast layered with crisp pancetta, butter lettuce and vineripened tomatoes, finished with a creamy avocado aioli.
Thin sliced beer braised pastrami with house made braised cabbage and fontilla cheese, served open faced on toasted rye bread with stone ground horseradish mustard.
Tenderloin of beef with a mix of sauteed onions, bell peppers and a touch of garlic, served on a whole loaf with a blanket of melted fontinella cheese.
Light textured white fish served with roasted red peppers and a balsamic olive pesto, served on a whole wheat roll
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