shrimp, scallops and lobster in a parmesan cream sauce. topped with grated romano cheese

garlic, shallots, capers kalamata olives, and roma tomatoes in a spicy marinara

shitake, portabella, and roasted mushrooms sauteed with garlic shallots, and fresh sage in a sherry cream

pasta tossed with a medley of vegetables and a light blend of garlic and herbs

a 12 oz. sirloin crusted with black pepper and sauteed with shallots and roasted mushrooms. finished with brandy. cream and sweet butter.

8 oz. center cut shop stuffed with proscuitto. mozzarella, and fresh sage, white wine demi-glace

tender veal sauteed with artichoke hearts, wild mushrooms, and sun-dried tomatoes in a garlic herb sauce.

tender veal medallions sauteed in white wine and lemon. topped with fresh asparagus lobster meat, and sauce bernaise.

boneless breast stuffed with broccoli and boursin cheese baked in a flaky pastry dough. served on supreme sauce.

sauteed with proscuitto, asparagus, shallots, fresh sage, garlic, and sherry. topped with provolone cheese

lightly, breaded breasts topped with sauteed spinach and supreme sauce.

broiled filet of salmon with a whole-grain dijon sauce

pan seared, topped with lobster, asparagus, and sauce bernaise

fresh filet of haddock topped with pesto. roma tomatoes, and seasoned crumbs

fresh filet of salmon charbroiled with a sweet teriyaki glaze and grilled pineapple