Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Fresh stone crab layered with arugula salad and lemon vinaigrette dressing, avocado, mango chutney served with crostini
Served with butter garlic pesto sauce
Served with truffles and roasted tomatoes, finished with truffle butter and asiago cheese
Wild mushroom and pumpkin tortelloni finished with red peppercorn, sage, beurre blanc and infused with toasted pumpkin seed oil
Thinly sliced tenderloin, served raw with dijon mustard sauce, capers and shaved parmesan cheese
Smoked pheasant with havarti cheese, avocado salsa and chipotle lime vinaigrette
Sauteed with garlic butter and red chili peppers served with pane rustica
Manilla clams steamed with butter, garlic, herbs and sherry wine
Ahi tuna tartar layered with avocado, seasoned diced ahi and crispy shallots, finished with mustard soy vinaigrette served with wonton chips
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With chopped green apples and blackened scallops.
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Bacon, artichoke hearts, tomatoes, parmesan cheese, tossed with romaine and red leaf lettuce
Chopped mixed greens, celery, salami, hot brie croutons, tossed with vinaigrette dressing
Julienne beets & creamy goat cheese salad served with dried sour cherries, candied walnuts, banjules vinaigrette dressing
Served with fresh fresno figs, crispy pancetta and vinaigrette dressing
Mediterranean octopus tossed with arugula, new white rose potatoes and lemon vinaigrette
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Baby spinach tossed with roasted pine nuts, sauteed portobello mushrooms, tossed with balsamic vinegar syrup and finished with shaved asiago cheese
Fresh tomatoes, basil, buffalo mozzarella cheese, finished with extra virgin olive oil and cracked pepper
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Fresh mussels, clams, scallops, shrimp and king crab legs with fresh tomatoes and basil, flambeed with sherry wine and served over black linguine
Fresh tomatoes, butter, garlic, pesto and light cream
Sauteed with fresh spicy marina
Linguine sauteed with pancetta, garden peas, cream and parmesan cheese
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Sauteed italian sausage, roasted red bell pepper and mushrooms, tossed with a marinara sauce and topped with parmesan che
Greek olives, capers, chili, pine nuts, garlic and olive oil sauteed and tossed with parmesan cheese
Fresh tomatoes and basil
Cajun spicy chicken sauteed with roasted red bell pepper, portobello mushrooms, fresh tomatoes, mascarpone cheese and tossed with penne, finished with parmesan
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Sauteed garlic, shallots, proscuito ham, parsley and basil, flambeed with vodka and simmered with marinara and light cream, tossed with penne, finished with parmesan
Portobello, porcini and california brown mushrooms, sauteed with shallots, olive oil and garlic, flambeed with madeira wine, tossed with bowtie pasta, dried chili flakes, parsley and parmesan cheese
Champagne poached with pink pepper corns and served with grilled spinach and roasted garlic mashed potatoes
Grilled and finished in the oven with dry vermouth, baby artichokes and spanish olives, served on mashed potatoes
Snow crab crusted sea bass grilled and served with shrimp risotto
Herbs and wild mushroom crusted salmon filet grilled and finished with rosemary infused olive oil, served with fresh herb and grilled asparagus risotto
Served on corn mashed potatoes, finished with champagne saffron cream and sauteed spinach
Five large prawns sauteed with a spicy garlic red sauce, served on petite linguine
King crab, mussels, calamari, shrimp, clams and assorted fish poached in a tomato fish broth
Pan seared with brown butter and lemon, served with puttinara pasta
Roasted, served with rice pilaf, panko eggplant parmesan croutons, finished with blackberry essence
Veal shank baked with vegetables & sherry wine served with polenta
Sauteed chicken breast and mushrooms, flambeed with marsala wine, served with a side of fettuccine alfredo
Pan seared scaloppini of veal with capers and lemon, flambeed with white wine and served with oven roasted tomato and fava bean capellini
Served with fettuccine alfredo
Served with fettuccine alfredo
Slow braised with port wine and beef stock and a medley of roasted root vegetables, parsnips, carrots and pearl onions served over olive oil baby crushed potatoes
Dry rubbed with italian spices and garlic, charbroiled and finished with sauteed portobello mushrooms and served with shoestring french fries
12-Ounce rib eye steak marinated, charbroiled and served with choice of side
14 oz. Roasted double cut pork chop, braised bacon, pomegranate essence, pine nut relish, smashed new potato mixed with olive oil, arugula and blue cheese
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Served with whipped cream
Served with cinnamon
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Served with dolce de leche
Served with raspberry puree sauce
Served with dolce de leche
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White chocolate chip or vanilla bean
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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.