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in a rosemary lemon chardonnay barre blanc nestled in tri color tortellini and chefs vegetables and shaved parmesan cheese.
$23.95
Bourbon Marinated
12 oz sterling silver rib-eye steak w/a caramel glaze, served with a sweet potato hash.
$18.95
Blackened Salmon Filet Topped
with a basil aioli served over baby mozzarella, vine ripe tomato, red onions, fresh basil and sliced thin cucumbers with kalamata olives and roasted tomato coolies.
$24.95
Twin Pan Seared Crab Cakes
covered in a lobster sherry cream sauce served over chefs vegetables and a sweet potato hash.
served along side hand rolled spicy tuna roll, served over seaweed salad, mango teriyaki glazed vegtables topped with a apricot mango sweet relish.
$26.95
Sauteed Shrimp
clams, scallops, & blue tip mussels tossed in a spicy fri diablo sauce over three cheese baked manicotti finished w/ boursin cheese crumbles & lump crab meat.
$29.95
Filet Napoleon Layered
w/ pan seared pancetta & grilled asparagus topped w/ a red wine demi glace & served over smoked gouda mashed potatoes.
$18.95
Black Peppercorned New Zealand Duck Breast
over rosemary risotto laced with a port wine glaze, stikton blue cheese crumbles, bacon wrapped scallops and pan fried green tomatoes.
