Soups

French Onion Soup

Sweet Corn Chowder  

with roasted peppers

Appetizers

Crab Cakes  

with herbed aioli

Fried Calamari 

In a spicy tomato sauce with aioli

Grilled and Stuffed Portabella Mushrooms 

Herbed cheese and Pancetta stuffing

Baked Brie

in pistachio crust with roast garlic crisps

Antipasto Plate 

In a spicy tomato sauce with aioli

Insane Potatoes

Spicy seasoned potato wedges and ranch dipping sauce

Salads

Spinach Salad

With fresh mozzarella & tomatoes marinated in Balsamic Vinaigrette Toasted pine nuts, red onion, and citrus wedges.

Grilled Salmon Salad

On spinach and wild greens with shaved Parmesan cheese and cilantro dressing

CobbSalad

Chicken breast, avocado, hard boiled egg, blue cheese on a bed of lettuce

Entrees

Grilled Lamb Chops with Rosemary Jus.

Served with creamy polenta and sautéed Selene Beans. Served with wild greens salad.

In marsala/orange sauce. Served with roast garlic mashed red potatoes and sautéed vegetables.

Broiled Trout

On a bed of honey couscous with tarragon lemon butter.  Served with wild greens salad.

Steamed Mussels

In saffron white wine broth

Roast Cornish Game Hen

With natural jus, Sautéed Selene Beans and Creamy polenta Served with wild greens salad.

Smoked Summer Sausage Pasta

With tomato, spinach crushed red pepper flakes, feta cheese, and fresh basil.

Fresh Garden Pasta

With oil cured olives, fresh tomato, capers, tri-colored peppers, spinach, and fresh basil

Grilled Rib eye steak with sautéed shrimp    

In garlic butter. Served with garlic mashed red potatoes or sweet potato chips. Served with wild greens salad.

Chicken Pouches    

In garlic butter. Served with garlic mashed red potatoes or sweet potato chips. Served with wild greens salad.

Meat Loaf    

With garlic mashed red potatoes sautéed fresh vegetables. Served with wild greens salad

Specials

Grilled Blue Fin Tuna Steak  

With capers and onions on bed of baby spinach and arrugula.

Honey-Lemon glazed chicken fettuccini

with summer squash, zucchini, and pepper strips.

Veal Marsala

On wild rice pilaf with fresh vegetables

Marinated Grilled Pheasant Breast 

With a light lavender champagne vinaigrette

Wild Rice pilaf with dried fruit and sautéed Selene Beans

Sautéed fruita di mare Pasta

Calamari, mussels, and scallops, sautéed in a lemon caper butter and light tomato sauce.

Beef Tournedos

with mushrooms and red wine demi-glace with wild rice pilaf and sautéed Selene Beans

Desserts

Chocolate Decadence

With toasted hazelnuts and raspberry sauce.

Fresh Peach Cobbler             

With homemade cinnamon ice cream

Fresh Berry Brulee              

Poached Pear Pastry

With crème anglaise

Chai Cheesecakes