Sundried Tomato Cafe

tossed with pinenuts, bermuda onion, blueberries, and sliced parmesan with garlic infused oil and lemon vinaigrette

served medium rare over arugula tossed with asiago cheese and pan Asian sweet basil dressing

marinated in rosemary and garlic pan seared and laced with a port wine reduction sauce served with roasted red potatoes and sauteed vegetables

served over a portabella mushroom topped with caramelized onion and a cabernet and balsamic reduction sauce accompanied with roasted red potatoes and sauteed vegetables

with a horserdish butter with a balsamic reduction roasted red potatoes and sauteed vegetables

with sauteed vegetables and chipotle cream sauce

with bermuda onion, roma tomato, gorgonzola, and aioli sauce with fried red potatoes and baby greens with house dressing

wrapped around Japanese peppers with soy and wasabi dipping sauce

crostini served with a goat cheese, garlic olive oil, pink peppercorns and fresh rosemary

with a teriyaki glaze

stoli vanilla, midori, cream, lime and pineapple

vodka, butterscotch, and apple pucker

creme de cocoa banana liquer and cream