Crisp, creamy crab cakes topped with chipotle lime aioli.

Tenderloin tips and mushroom duxelle roasted in puff pastry with bearnaise sauce.

Triple cream french style brie topped with brandy glazed apples, wrapped in a puff pastry and baked to perfection. Paired with apple bacon jam.

Italian style tomato relish tossed with rock shrimp over grilled Tuscan bread.

Bubbly cream cheese dip topped with Parmesan cheese. Served with crispy wontons.

Topped with shredded havarti and roasted garlic.

Fresh spinach salad with feta cheese crumbles, red onions, carrots, fresh raspberries and brown sugar cinnamon pecans, tossed in a raspberry vinaigrette.

Creamy tomato basil soup.

House made white balsamic and champange vinaigrette tossed with arugula, toasted almonds, golden rasins, crisp bacon, white chedder and fresh shaved radish.

Fresh romaine lettuce tossed in house-made Caesar dressing topped with croutons and Asiago cheese. Anchovies available on request.

Grilled zucchini topped with Italian tomato relish.

Roasted topped with spicy apricot marmalade.

Butter poached bay scallops chopped with fresh herbs, garlic and cream cheese.

Served over roasted corn polenta topped with sauce bearnaise.

Blackened Scottish salmon with roasted sweet corn puree and white chedder au gratin.

Thin sliced eggplant stuffed with boursin cheese, spinach and eggs. Roasted and served with sweet and spicy marinara.

Paired with tuscan with bean puree, wilted spinach, white cheddar au gratin and portabella port demi-glace.

Crispy skinned maple leaf farms duck breast with rosemary lemon risotto and blueberry compote.

Roasted pork tenderloin topped with our signature cognac demi-glace and caramelized pears served with roasted potatoes and chef's vegetables.

Our take on a southern classic with brown butter garlic shrimp and creamy dill havarti grits.

Rosemary roasted chicken breast with mushroom risotto and chef's vegetables.

Lightly roasted bell pepper stuffed with basmati rice, black beans, tomatoes and chimichurri sauce over wilted spinach and rioja sauce.

Topped with burgundy demi-glace and caramelized onions.

Crowned with 3 scampi shrimp and Parmesan cheese.

Topped with succulent crab, homemade bearnaise sauce and asparagus.

Topped with bourbon glazed mushrooms and served with truffle risotto and asparagus.

Cajun spiced and topped with maytag bleu cheese cream and crumbles.