Served Thursday-Saturday, 5 PM-Close

Sample Menu (from the Summer season 2019)

• FIRST COURSE •

Lamb Lollipops | lemon pea pesto

Coconut Shrimp | with mango salsa

Candied Bacon | 1/2 inch thick

Carbonara Risotto | with applewood bacon, peas & pecorina romano

Three Mushroom & Goat Cheese Turnover | over spicy greens

Veal Meatball | with fresh mozzarella &marinara

Bruschetta | with fresh mozzarella on toasted french bread

Fried Pork Dumplings | in mushroom demi broth with bok shoy

Shrimp Cocktails | with spicy remoulade & cocktail sauce

Caesar | pecorino romano & crostini

Baby Arugula | fresh berries, goat cheese & toasted almonds with balsamic vinaigrette

Baby Spinach | pine nuts, feta, sun-dried tomato, kalamata olives & capers with balsamic vinaigrette

Wedge | blue cheese dressing, applewood bacon, cheddar & tomato

Heirloom Tomato | blue cheese, tarragon, basil and balsamic reduction

Crispy Veal | pecorino risotto with oven dried tomato ragu

Seared Duck Breast | four berry port wine & balsamic demi reduction with goat cheese risotto

Baked Stuffed Shrimp | jumbo lump crab, toasted almond & smoked gouda

Lobster & Crab Risotto

Filet Mignon | three mushroom & brandy ragu

Blackened Salmon | with mango salsa

Chicken Piccata | egg dipped & sautéed with lemon cream sauce, capers & tomato over linguine

Fruit Galette | with vanilla ice cream

Divine Chocolate Cake | raspberry reduction

Fresh Fruit Sorbet | mint & berries

Crème Brûlée | with assorted berries

Daily specials