Chef’s Creation.
Baked with three cheeses and our signature house croutons.
Escargot simmered in garlic butter, spinach and mushrooms topped with hollandaise.
Seared sushi-grade tuna accompanied with wasabi aioli, sriracha aioli, soy ginger glaze and pickled ginger.
Served with a key lime siracha aioli.
Roasted asparagus bundles wrapped with prosciutto and finished with balsamic drizzle and parmesan cheese.
Puff pastry wrapped Brie topped with an apricot rhubarb and ginger chutney that is served with sliced pears and crostinis.
Mixed field greens, tomatoes, cucumbers, topped with our signature house creamy curry vinaigrette dressing.
Romaine lettuce, house croutons, and parmesan cheese tossed in our signature Caesar dressing.
Spinach, sliced mushrooms, chopped bacon, hard-boiled egg, and parmesan cheese topped with a warm bacon dressing.
“A” very green spring salad with asparagus, artichokes, arugula, peas then finished with a green goddess dressing.
Spring lasagna with peas, spinach, tomatoes, seasonal vegetables kale chips and ricotta cheese then finished with a béchamel sauce.
½ Roasted chicken topped with an artichoke and roasted red pepper salad then finished with a lemon caper beurre blanc.
Breaded pork loin with creamed leeks and a fennel orange arugula salad.
Veal scaloppini with shaved prosciutto, provolone cheese, and fresh arugula tossed in a sherry vinaigrette.
Slow-roasted ½ duckling finished with an apricot ginger glaze,
NY Strip finished with a sweet and spicy hoisin sauce.
Blue cheese crusted filet mignon, fresh asparagus, and a red wine mushroom sauce.
Sautéed shrimp with portabella mushrooms, tomatoes, asparagus, tossed in a seafood cream sauce with fresh basil and parmesan cheese.
Veal scaloppini with fresh crabmeat, asparagus then finished with hollandaise.
Market PriceWith a ginger carrot puree, pineapple jicama slaw, and a lime beurre blanc.
Market PriceWith a strawberry and tomato gazpacho, edamame succotash and basil crema.