A mixture of roasted red pepper, spinach and asiago cheese. Baked with white cheddar cheese. Served with carrots, broccoli, and Italian pasta chips.

Calamari batter-dipped, flash fried, then drizzled with a sweet and spicy balsamic coriander chili sauce, finished with a lemon sour cream

Batter-dipped and fried. Served with a cilantro lime aioli.

Assorted cheeses, genoa salami, roasted red peppers, kalamata olives, roasted garlic, and flatbread. Served with an eggplant tapanade.

Fresh mozzarella with basil leaves and roma tomatoes drizzled with balsamic reduction and basil olive oil

4-oz filet of beef topped with bleu cheese and port wine reduction.

A grilled loin chop, brushed with a blend of Moroccan spices and olive oil.

Lobster tail meat blended with fresh vegetables and cream cheese, lightly breaded and flash fried. Finished with a sweet chipotle cream

Shrimp, roma tomatoes, scallions, and mushrooms tossed with an asiago dill sauce. Topped with mozzarella and baked.

Sauteed chicken, prosciutto, Granny Smith apples, walnuts, and roma tomatoes, tossed in a creamy balsamic mascarpone cheese sauce.

Angel hair pasta tossed with red onions, mushrooms, kalamata olives and marinara sauce. Add our housemade meatballs - $2.00.

Shrimp, artichokes, shallots, spinach, and shiitake mushrooms sauteed in lemon butter and a creamy marinara, tossed in angel hair pasta.

Chicken, portobello mushrooms, red onions, romas, artichokes, and kalamata olives. Tossed with penne pasta in a pesto asiago sauce.

8 oz. beef filet, grilled to liking, topped with brandy cream sauce over white cheddar mashers *(medium well to well filets will be butterflied for timeliness unless otherwise reqested) Suggested wine - Kendall-Jackson "Alexander Valley" Cabernet Sauvigno

12 oz. grilled strip steak topped with a seasoned goat cheese butter, served with our signature mashed potatoes. Suggested Wine - Franciscan Oakville Estate "Napa Valley" Merlot

Lightly breaded chicken breast topped with provolone cheese, sauteed with button mushrooms, prosciutto, and a tarragon cream sauce. Served over angel hair pasta. Suggested Wine - Peter Lehamann "Barossa" Shiraz

Seared sushi grade Ahi tuna topped with a Godiva white chocolate liquor sauce. Served with prosciutto wrapped asparagus and fried shiitake mushrooms. Suggested Wine - Kendall-Jackson "Vintner's Reserve" Riesling

Pesto cream, artichokes, kalamata olives, romas, red onions, portobellos, feta, and mozzarella.

Roasted garlic, roma tomatoes, and fresh mozzarella, on our house made pizza dough. Finished with julienned basil, balsamic reduction, and a basil infused olive oil.

Pesto cream, mozzarella, cheddar, scallions and romas.