An * is to notice that Caesar dressing & hollandaise contains raw eggs
Chef’s Creation
Baked with three cheeses and our signature house croutons
Panko breaded brie served with raspberry coulis, fresh pears and crostinis
Escargot served in the shell with a Cabernet garlic butter.
Mushroom caps stuffed with Anduille sausage atop of a Cajon demi glaze.
Pancetta basil wrapped scallops with a key lime glaze.
Seared sushi-grade tuna accompanied with wasabi aioli, sriracha aioli, soy ginger glaze and pickled ginger.
Mixed field greens, shredded carrots, tomatoes, cucumbers topped with our signature house creamy curry vinaigrette dressing.
Romaine lettuce, our signature house crouton and parmesan cheese tossed in our signature Caesar dressing.
Spinach, sliced mushrooms, chopped bacon, hard-boiled egg, blue cheese croutons and a warm bacon dressing.
Mixed Field greens with roasted beets, orange slices, candied walnuts and feta cheese then finished with a pomegranate vinaigrette.
Substitute Asparagus for fresh vegetable Du Jour: $4
Substitute Duck fat fried red potatoes: $4
Chicken breast stuffed with spinach, and feta cheese, breaded and baked with a tomato basil coulis. Served with duck fat fried red potatoes and fresh vegetable Du Jour.
Chicken breast stuffed with Swiss cheese and ham, breaded and baked with a parmesan alfredo sauce. Served with duck fat fried red potatoes and fresh vegetable Du Jour.
Char-grilled porterhouse pork steak finished with a wild mushroom marsala cream sauce. Served with duck fat fried red potatoes and fresh vegetable Du Jour.
Shaved prosciutto, provolone cheese and fresh arugula atop veal scaloppini with a sherry vinaigrette. Served with farmhouse cheddar mash potatoes and fresh vegetable Du Jour
Slow roasted ½ duckling with a l’orange or raspberry sauce. Served with farmhouse cheddar mash potatoes and fresh vegetable Du Jour.
Char-grilled NY strip with sweet onion straws and herb butter. Served with Brie mash potatoes and fresh vegetable Du Jour.
Char-grilled filet mignon finished with Cabernet butter. Served with Brie mash potatoes and fresh vegetable Du Jour
Char-grilled rack of lamb finished with a merlot mint demi glaze. Served with farmhouse cheddar mash potatoes and fresh vegetable Du Jour.
Veal scaloppini with fresh crabmeat, asparagus then finished with hollandaise sauce. Served with Brie mash potatoes and fresh vegetable Du Jour.
Sautéed shrimp, scallops, and crabmeat tossed with a parmesan alfredo sauce over spinach fettuccini and fresh basil.
Ask Server for nightly catch specials. Served with rice and fresh vegetable Du Jour.
Market Price
Sautéed shrimp with mushrooms, tomatoes, and asparagus, tossed with cheese tortellini’s in a seafood cream sauce finished with fresh basil and parmesan cheese
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk offorborne illness