Fire

tossed with garlic, chili, and parsley served with a classic filetto di pomodoro

prince edward island mussels sauteed in garlic, jalapeno, jose cuervo and coconut milk broth, finished with fresh lime juice and grilled curry-cilantro crisps

pulled tender braised beef served with a hearty braising liquid, melted cheddar and mozzarella cheeses and finished with a cool chunky guacamole and scallions

topped with butter roasted wild mushrooms, loads of parmesan cheese finished with essence of truffles and frizzled leeks

over frizzeled leeks, roasted red pepper sauce and finished with a sweet potato chip and crab guacamole

tende scallops, halibut, and baby shrimp, delicately mainated in a pool of fresh squeezed citrus juices, extra virgin olive oil, and cilantro topped with a littleneck clam

grilled eggplant chunks fire roasted tomatoes and fresh mozzarella over a bed of sauteed spinach finished with chorizo oil

caramelized and julienne belgium endive tossed with asian pear and honey roasted pecans drizzled with a sweet port wine emulsion served chilled

a large bowl of house-cut, garlic and herb infused french fries tosses with parmesan, fresh parsley, and salt and pepper. Served with a spicy olive remoulade for dipping

tender pieces of skewed chicken soaked with our secret peanut marinade and served with a shanghai sauce for dipping

miniature taco shells filled with a mixture of ahi tuna, shallots, a touch of chipotle, cilantro, and lime juice touched up with some julienne romaine and drizzled with a cool ginger cream

half a dozen just shucked blue points served on a bed of ice and finished with house made spicy cocktail sauce and fresh lemon

spicy rocket greens, radicchio, grape tomatoes shaved fennel and endive dressed in a light champagne vinaigrette

crisp romaine hearts, tossed with shaved parmigiano, and creamy caesar dressing topped with garlic and herb sticks

baby bibb lettuce, sweet naval orange segments, and candied pecans tossed with an orange thyme vinaigrette and finished with wisps of pomegranate molasses

a delightful mixture of fresh roma tomatoes, crisp english cucumbers, and bermuda onions tossed in extra virgin olive oil and red wine vinegar topped with fresh mozzarella all piled over an oversized friselle

mesculin greens, caramelized onions, roasted peppers, and hazelnut encrusted goat cheese drizzled with aged balsamic vinegar and extra virgin olive oil

pulled braised veal tossed with plum tomato and basil and finished with flash seared gnocchi and shaved parmigiano

fire roasted broccoli rabe and sweet italian sausage finished with extra virgin olive oil and garlic, and red crushed pepper

little neck clams sauteed with garlic and extra virgin olive oil, fresh parsley, white wine served over a bed of to the tooth linguine

half a bird on the bone with haricote vert, wood roasted potatoes topped with a lemony oregano pan ju

parmesan garlic fries, sauteed spinach, chimi churri butter

pan seared, giant rib-eye steak with butter roasted mushrooms and caramelized onions over jumbo lump crab and whole grain mustard mashed potatoes

served over a fluffy potato puree, with a mache and crispy wonton salad and a yuzu-truffle emulsion

served over coconut and scallion rice cakes with crisp asian greens with a japanese mustard vinaigrette

flash grilled ahi tuna over a hijiki salad, ponzu dipping sauce topped with jalapeno slices and an avocado crema

served with scalloped potatoes, sweet grilled corn on the cob and topped with a port wine reduction

white truffle risotto, zesty gremolata and heartwarming braise

a char grilled, double cut pork chop topped with an apple and candied pecan, chutney, served with creamy scalloped potatoes

pan seared halibut, finished with snow peas and baby shrimp tossed in a light ginger demi-glaze

sweet tomatoes, roasted garlic and onions drizzled with extra virgin olive oil

tossed with garlic, chili, and parsley served with a classic filetto di pomodoro

prince edward island mussels sauteed in garlic, jalapeno, jose cuervo and coconut milk broth, finished with fresh lime juice and grilled curry-cilantro crisps

pulled tender braised beef served with a hearty braising liquid, melted cheddar and mozzarella cheeses and finished with a cool chunky guacamole and scallions

gilled eggplant chunks fire roasted tomatoes and fresh mozzarerlla over a bed of sauteed spinach finished with chorizo oil

caramelized and julienne belgium endive tossed with asian pear and honey roasted pecans drizzled with a sweet port wine emulsion served chilled

a large bowl of house-cut, garlic and herb infused french fries tosses with parmesan, fresh parsley, and salt and pepper. Served with a spicy olive remoulade for dipping

tender pieces of skewed chicken marinated with our secret thai recipe and served with a peanut sance for dipping

miniature taco shells filled with a mixture of ahi tuna, shallots, a touch of chipotle, cilantro, and lime juice touched up with some julienne romaine and drizzled with a cool ginger cream

half a dozen just shucked blue points served on abed of ice and finished with house made spicy cocktail sauce and fresh lemon wedges

spicy rocket greens, radicchio, grape tomatoes shaved fennel and endive dressed in a light champagne vinaigrette

crisp romaine hearts, tossed with shaved parmigiano, and creamy caesar dressing topped with garlic and herb sticks

baby bibb lettuce, sweet naval orange segments, and candied pecans tossed with an orange thyme vinaigrette and finished with wisps of pomegranate molasses

a delightful mixture of fresh roma tomatoes, crisp english cucumbers, and bermuda onions tossed in extra virgin olive oil and red wine vinegar topped with fresh mozzarella all piled over an oversized friselle

mescuslin greens, caramelized onions, roasted peppers, and warm hazelnut encrusted goat cheese drizzled with aged balsamic vinegar and extra virgin olive oil

fluffy gnocchi tossed in a light tomato sauce, finished with fresh shaved parmesan and fresh basil

fire roasted broccoli rabe and sweet italian sausage finished with extra virgin olive oil and garlic, and red crushed pepper

little neck clams sauteed with garlic and extra virgin olive oil, fresh parsley, white wine served over a bed of to the tooth' linguine

wood grilled organic Chicken breast over israeli cous cous tossed with charred corn and wilted watercress then finished with aged parmesan and a whole grain mustard vinaigrette

parmesan garlic fries, creamed spinach, chimi churri butter

over frizzled leeks, roasted red pepper sauce and finished with a sweet potato chip and crab guacamole

served over cocount and scallion rice cakes with crisp asian greens with a japanese mustard vinaigrette

flash grilled ahi tuna over a hijiki salad, ponzu dipping sauce topped with jalapeno slices and an avocado crema

a nice bowl of roasted tomato soup served with half a grilled cheese sandwich and grilled cheese "croutons"

a half pound of house ground beef served on a house made roll with lettuce, tomato, and served with bistro fries

crispy baby shrimp tossed with romaine hearts, marinated red onion and tomato, finished with roasted garlic-chipotle aioli and crushed avocado, and served with bistro fries

grilled chicken, mesculin greens, marinated and roasted red pepper, slices off fresh mozzarella finished with a herbed balsamic vinaigrette on a house made grilled roll and served with bistro fries

juicy shaved steak, caramelized onions, sauteed peppers, melted mozzarella cheese served on a house made fresh roll with bistro fries

cajun blackened breast of chicken, caramelized onions, fresh tomato and lettuce tossed in a zesty ranch style dressing served with bistro fries