grilled boar chop stuffed with fresh basil and provolone cheese. finished with caramelized onions and brown sherry sauce. served with creamy risotto and grilled zucchini.

grilled 16 oz veal porterhouse with pesto and balsamic essence. served with mashed potatoes and zucchini fresco.

grilled farm raised venison chop smothered with red wine peppercorn reduction. served with red skin potatoes and sautéed garlic spinach.

pistachio-dijon encrusted lamb chops grilled with chipotle-mango chutney. served with horseradish mashed potatoes and steamed asparagus.

one half Australian lamb rack Dijon encrusted and grilled finished with red wine demiglace. served with roasted red skin potatoes and grilled zucchini.

grilled beef tenderloin medallions finished with creole mustard demiglace. served with roasted red skin potatoes and sautéed seasonal vegetables.

peppercorn crusted and grilled, finished with mushroom demi glace. served with mashed potatoes and steamed asparagus. our filet mignon is 8oz, not marbled and considered the most tender cut of meat.

topped with roasted peppers and cilantro cream sauce. served with zesty corn grits and sautéed seasonal vegetables. Our Rib-eye steak is 12 oz, well marbled which adds to its great flavor.

marinated pork loin medallions grilled and finished with mushroom-rosemary marsala cream sauce. served with roasted red skin potatoes and steamed asparagus.

fettuccini tossed with roasted peppers and mushrooms in cilantro cream.

angel hair tossed with sautéed shrimp and sliced zucchini in crushed roma tomatoes, fresh basil and thin sliced garlic.

linguini tossed with mixed vegetables in roasted garlic cream and topped with blackened sea scallops.

Romaine lettuce tossed with tortilla strips and honey-lime vinaigrette. topped with grilled chicken and drizzled with peanut sauce.

mixed greens, toasted almonds, tomatoes, carrots, fried onions and water chestnuts tossed with sesame-ginger dressing topped with grilled beef tenderloin steak and crumbled bleu cheese.