Herban Kitchen

brushed with honey mustard glaze

with remoulade sauce

grilled and topped with dill tartar sauce

brushed with honey mustard glaze

and topped with pecans and chutney

grilled beef tenderloin atop a crabmeat stuffed portabella mushroom, topped with shrimp and dijon cream sauce

grilled to perfection, topped with a thyme horseradish cream sauce

topped with a gorgonzola cheese sauce

new york strip steak topped with a thyme horseradish cream sauce

pork tenderloin topped with an apricot mint glaze

served with penne pasta and marinara sauce

veal wrapped crabmeat baked with japanese bread crumbs topped with dijon cream sauce with two sides

veal cutlet topped with spinach ricotta and goat cheese with prosciutto and walnuts with two sides.

boneless chicken breast with corn bread stuffing with cranberries and walnuts with herb sauce and vegetables

apricots, dates and figs in corn bread stuffing topped with apricot brandy sauce with vegetables

salmon stuffed with lump crab meat topped with tarragon dijon cream sauce and vegetables

with remoulade sauce and two sides

pork tenderloin grilled and topped with apple chutney and pecans with two sides

with an almond lemon crust with dill tartar sauce and two sides

in a scampi sauce with diced tomato and basil over penne pasta

boneless breast with mozzarella and marinara sauce over angel hair

penne pasta baked in a lemon cheese sauce topped with jumbo shrimp and melted mozzarella parmesan crust

grilled chicken breast with prosciutto, spinach, mozzarella and black olives over penne pasta with marinara sauce

a boneless breast baked with japanese bread crumbs topped with gorgonzola cheese and pesto over penne pasta

a boneless breast topped with spinach ricotta and mushrooms over penne pasta with marinara sauce

eggplant parmigiana layered with ricotta and spinach over angel hair

large shrimp baked in marinara and mozzarella over penne pasta

beef meatballs and marinara sauce over angel hair

field greens tossed with balsamic dressing, artichoke hearts, black olives and portabella mushrooms garnished with roasted red pepper stuffed with goat cheese

grilled salmon and shrimp atop a traditional caesar salad

chicken breast and shrimp grilled atop our caesar salad

grilled shrimp atop field greens tossed with almonds, apple slices and sun-dried cranberries with raspberry vinaigrette dressing

onions, mushrooms, black olives, pepperoni, extra cheese, meatballs, tomato slices (for each add $1.00) gourmet toppings roasted red peppers, herbed ricotta, roasted garlic, grilled chicken, portabella mushrooms, artichoke hearts (for each add $2.00)

with remoulade sauce

with duck sauce

with toast points

with sliced tomato, fresh basil, black olives, pesto & balsamic vinaigrette

stuffed with goat cheese with crispy crumb coating topped with horseradish cream

always homemade on the premises and announced by your server