Served Tuesday-Saturday, 5 PM-Close

Sample Menu (from the Summer season 2018)

• FIRST COURSE •

Lamb Lollipops | mint, tomato & feta pesto

Mussels | tomato & fennel broth with crostini

Pumpkin Ravioli | curry cream sauce & toasted coconut

Fried Goat Cheese Egg Roll | mushroom ragu & greens

Seared Tuna | in a fried wonton shell with sesame fried kale

Roasted Cauliflower Steak | sun dried tomato & olive caper tapenade with feta

Fried Calamari & Artichokes | red peppers, roasted garlic & lemongrass aioli with micro green

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

Pan-Seared Duck Breast | three berry, port wine & balsamic demi reduction with goat cheese risotto

Lobster Scampi | artichoke heart, sun-dried tomato over linguini

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

Risotto | lobster and jumbo lump crab

Seared Filet Mignon | with jumbo lump crab and béarnaise butter over yukon

Seared Salmon Filet | cornichon, caper & lemon, brown butter with basmati rice

Roasted Rack of Lamb | lemon pea pesto with basmati rice

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

Pan Seared Scallops | over carbonara risotto

Veal or Chicken Marsala | linguini & vegetables

Fruit Galette | with vanilla ice cream

Divine Chocolate Cake | raspberry reduction

Fresh Fruit Sorbet | mint & berries

Crème Brûlée | with assorted berries

Daily specials