Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Grilled chicken over mixed greens with corn kernels, dates and ginger dressing.
Grilled fresh fish of the day over romaine and mesclun greens.
Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing.
Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette.
Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion.
Fresh Virginia Trout fillets rolled in French mustard and herbed breadcrumbs sauteed in olive oil and served over Basmati white rice with a lime berre blanc.
Almond and cereal grain encrusted Cod fillet glazed with honey and Dijon mustard.
North Atlantic salmon rolled in sesame seeds, seared and served with a sundried tomato pesto.
Jumbo lump crabmeat plated with a French mustard seed cream. When available.
Diced mushrooms in puff pastry ringed with bell pepper sauce and four jumbo shrimp.
Boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction.
Assorted mushrooms with stewed tomatoes and sauteed spinach with toast crisps.
Sliced Aged Hanger Steak Marinated in Makers Mark bourbon. Grilled, bar-b-qued and served with our southern style Mac and Cheese.
Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce.
Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed.
Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese.
Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper.
Fresh salmon over fettuccini noodles with a dill infused cream.
Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne.
Reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil.
On crusty Italian roll with Provolone cheese.
Marinated, grilled and topped with pepper jack cheese and chipotle sauce .
Juicy ½ pound angus beef burger. Add cheese or bacon for $1.50.
With a tangy seafood lemon vinegar barbecue sauce.
Chopped mushrooms sauteed in herbed lemon cream served with toasted buttered rounds.
Romano tomato and black olive relish with Brie, goat cheese and garlic toast.
Served with blanched asparagus and goat cheese and a roasted poblano pepper puree.
Sweet onions in a pie shell with saga bleu cheese souffle topped with vermont cheddar cheese.
With a reduction of Balsamic vinegar and molasses.
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With minced herbs lemon garlic butter broth.
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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.