Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

limited availability (Bottle)

limited availability (Bottle)

Bottle

Bottle

Bottle

Bottle

Bottle

Bottle

topped with a toasted crouton and melted Swiss cheese

fresh grilled garlic bread, topped with diced rive-ripe tomatoes, basil, infused olive oil and aged parmesan cheese, served with our balsamic vinaigrette dressing

French brie, topped with fire roasted red peppers, fresh basil and infused olive oil, served with seedless grapes and a fresh baked baguette

maryland style crab cakes, blended spices, pan seared, served with remoulade sauce and homemade corn relish

sushi grade tuna, seared rare, served with fresh mixed greens and our sesame ginger dressing

glazed with whole grain mustard and dill, served with chive aioli and crusty baguette slices

chef mike's special creations as seen in casual flavors magazine. Six large black tiger shrimp, herb basted on our oak grill, served with an avocado basil dipping sauce and fresh garlic bread

mild or hot, with our fresh bleu cheese dressing, crisp celery and carrot sticks

thick sliced vine-ripe tomatoes and fresh mozzarella nestled in a bed of crisp field greens drizzled with balsamic reduction.

fire roasted peppers and onions, colby and pepper jack cheese

fire roasted peppers and onions, colby and pepper jack cheese

crisp Romaine lettuce, tossed with our signature eggless caesar dressing, homemade croutons and fresh grated parmesan cheese

crisp Romaine lettuce, tossed with our signature eggless caesar dressing, homemade croutons and fresh grated parmesan cheese

crisp Romaine lettuce, tossed with our signature eggless caesar dressing, homemade croutons and fresh grated parmesan cheese

chef mike's special creations as seen in casual flavors magazine. Oak grilled tender choice steak, sliced thin, fresh field greens, red peppers, grilled marinated portobello mushrooms and walnut pieces, finished with bleu cheese crumbles and raspberry bal

oak grilled chicken breast over fresh mixed greens, marinated artichoke hearts, smoked bacon, tomato, egg, colby and pepper jack cheese

a mediterranean blend of kalamata olives, French beans, grape tomatoes, cucumbers, mushrooms, pine nuts and feta cheese, served over a bed of fresh baby field greens and spinach tossed with herb-vinaigrette

a mediterranean blend of kalamata olives, French beans, grape tomatoes, cucumbers, mushrooms, pine nuts and feta cheese, served over a bed of fresh baby field greens and spinach tossed with herb-vinaigrette

a mediterranean blend of kalamata olives, French beans, grape tomatoes, cucumbers, mushrooms, pine nuts and feta cheese, served over a bed of fresh baby field greens and spinach tossed with herb-vinaigrette

grilled asparagus, brie cheese and proscuitto ham served on a bed of fresh filed greens accented with grape tomatoes and finished with our house vinaigrette dressing and flash fried, thinly sliced onion rings.

grilled asparagus, brie cheese and proscuitto ham served on a bed of fresh filed greens accented with grape tomatoes and finished with our house vinaigrette dressing and flash fried, thinly sliced onion rings.

grilled asparagus, brie cheese and proscuitto ham served on a bed of fresh filed greens accented with grape tomatoes and finished with our house vinaigrette dressing and flash fried, thinly sliced onion rings.

fresh hand packed, choice ground chuck with American, Swiss colby or bleu cheese

thick, center cut, seasoned and seared

closely trimmed, tender center cut

aged for tenderness and flavor

thick, center cut boneless pork chops marinated in a blend of citrus infused olive oil, honey, soy and spices

6 oz. filet and a steamed maine lobster tail

a lightly sauteed chicken breast accented by a pan sauce of fresh shallots, mushrooms and sun-dried tomatos, finished with a delicious apricot flavored Italian dessert wine, served on garlic mashed potatoes and steamed broccolini

tender breasts of chicken sauteed in a delicate citrus-caper chardonnay sauce served over wilted spinach. Dusted with fresh grated mozzarella

imported linguini, sauteed with chopped tomatoes, basil, grated parmesan and infused oil, topped with a marinated portobello mushroom cap filled with sauteed spinach, sundried tomatoes and asparagus tips. Finished with shredded parmesan cheese

bowtie pasta, fresh baby spinach, asparagus and sundried tomatoes in a chardonnay cream

beef tenderloin pieces skewered with portobello mushrooms, zucchini wedges, red and yellow bell peppers and berrnuda onions then marinated to accent the flavors of the oak grill. Served over rice pilaf

fresh chicken, shrimp and andouille sausage, sauteed with traditional creole spices, served with classic red beans & rice

large black tiger shrimp, field fresh baby spinach, button mushrooms and bermuda onions, sauteed in a light scampi sauce, tossed with imported linguini

tender white chicken, fresh carrots, onions, mushrooms and peas, in a supreme sauce, topped with a baked puff pastry

moist and tender pot roast with garlic mashed potatoes and fresh steamed seasonal vegetables