Roasted beets with goat cheese and candied pecans served over fresh salad greens with honey balsamic dressing.

Calamari sauteed with fresh tomatoes, green onions and fresh herbs and tossed in lemon butter sauce.

House made crabcakes with boursin cheese and large chunks of fresh crab. Served iwth a spicy tomato buerre blanc sauce.

Flash fried risotto balls mixed with prosciutto and fresh herbs, stuffed iwth fontina cheese. Served on tomato bechamel sauce.

Crispy belgium endive with bartlett pears, toasted walnuts, Gorgonzola cheese and champagne vinaigrette.

Wilted spinach with red onions, bacon, Dijon mustard, artichokes, red wine vinegar, and parmesan cheese.

Romaine hearts dressed with our house made Caesar dressing, parmesan cheese, warm hominy croutons and fresh lemon.

Wedge of crispy iceberg topped with our house made blue cheese dressing, red onions, tomatoes, applewood smoked bacon and crumbled gorgonzola cheese.

Fresh cut julienne red and green cabbage, sauteed with bacon and tossed in a creamy blue cheese vinaigrette.

Fresh spring mix tossed in our house crafted honey balsamic dressing with fresh strawberries, candied pecans and feta cheese.

Rigatoni pasta with carmelized onions, roasted mushrooms and chicken with a marsala cream sauce.

Our large house made meatballs with bolognaise sauce tossed iwth spaghetti and garnished with basil chiffonade.

Crispy breaded eggplant layered with oven roasted tomatoes, mozzarella cheese and fresh basil then baked in our house made marinara sauce and served with angel hair aglio olio.

Creamy house made alfredo tossed with fettuccini.

Creamy house made alfredo tossed with chicken or shrimp.

Gluten free red lentil rotini pasta tossed in a white wine herb butter sauce with boursin cheese and fresh vegetables.

Gluten free red lentil rotini pasta tossed in a white wine herb butter sauce with boursin cheese and fresh vegetable with chicken or shrimp.

Rigatoni pasta tossed in roasted garlic cream sauce with sun-dried tomatoes, roasted wild mushrooms and prosciutto. Topped with thinly pounded pan roasted chicken.

Fresh atlantic salmon pan seared and topped with jumbo crab meat. Topped with a Cajun cream sauce and served with vegetable of the day and herb roasted potatoes.

Gulf shrimp sauteed with mushrooms, pine nuts and garlic on a bed of wilted spinach with lemon butter sauce and served with lemon butter sauce and served with angel hair pasta.

Creamy parmesan risotto with lobster claw and gulf shrimp, sweet peas, leeks and peppadew peppers.

Cross cut veal shank and fresh vegetables slow roasted in wine and tomatoes. Served with creamy mashed potatoes.

Thinly pounded scalloppini of veal sauteed with shrimp, mushrooms, artichokes and garlic in a white wine reduction with a touch of butter. Served with creamy mashed potatoes and fresh vegetables.

Pan roasted and herb crusted, topped with a burgundy jus. Served with creamy mashed potatoes and fresh vegetables.

Thinly pounded chicken breast sauteed with artichokes, oven roasted tomatoes and finished with white wine and butter. Served with creamy mashed potatoes and vegetables.

Thinly pounded chicken stuffed with proscuitto, Fontina cheese and basil with lemon butter sauce on bed of wilted spinach and served with creamy polenta.

Grilled pork chop with mild mushroom gratin and pinot noir reduction, served with creamy polenta and grilled asparagus.