Wine Cellar

with fresh berries and pecan crusted warm goat cheese, dressed with vanilla bean champagne vinaigrette

with fire roasted red peppers and toasted pine nuts, finished with fresh basil infused balsamic vinaigrette

with jerk spices, served over spring mix with artichoke hearts, avocado and crumbled bleu cheese, dressed with tomato vinaigrette

with mustard-dill vinaigrette

with caramelized onions and spring mix, served on jewish rye - rosemary french fries

with fresh dill, onion and fennel, served on dill kaiser roll with horseradish - dill mayonnaise greek orzo pasta salad

with anahein chiles, jalapenos and monterey jack cheese, served on kaiser roll with tomato, onion and bibb lettuce - rosemary french fries

with swiss cheese, sliced apple wood bacon, tomatoes sprouts and arugula on sourdough bread - rosemary french fries

with fresh spinach, goat cheese and tomato

with cornmeal, served over fresh watercress, finished with lemon-caper aioli

with lobster, shrimp and bearnaise sauce

with lemon and herbs, served with fresh vegetables

with pecans and sauteed

with prosciutto, asparagus and mozzarella cheese, finished with roasted red pepper and garlic cream sauce