A pound of steamed PEI. Mussels served in a garlic cream sauce.

Sausage and spinach stuffing in a large Portobello mushroom with a demi-glaze sauce.

Baked Brie with a fresh fruit compote.

Tomato, basil and onion bruschetta.

Fried eggplant stuffed with a blend of 5 cheeses and finished with marinara.

Tender escargot in a garlic and white wine butter sauce.

Romaine tossed with handmade dressing and croutons.

Tomato, mozzarella and fresh basil drizzled with olive oil and a balsamic glaze.

Poached pears, goat cheese, bruschetta, spiced walnutsand a balsamic glaze on a bed of organic mixed greens.

Mixed greens, garnished with fresh tomato and carrot with our house dressing.

Roasted eggplant stuffed with roasted red peppers, spinach, pine nuts, garlic, sun-dried tomatoes and provolone cheese.

Soft polenta covered with a vegetable ragout, goat cheese and a balsamic glaze.

Choose to have your fish prepared with 1 of our 6 fresh catch preparations including: piccata, Asian, blackened, braised spinach, bronzed or Mediterranean.

Choose to have your fish prepared with 1 of our 6 fresh catch preparations including: piccata, Asian, blackened, braised spinach, bronzed or Mediterranean.

Choose to have your fish prepared with 1 of our 6 fresh catch preparations including: piccata, Asian, blackened, braised spinach, bronzed or Mediterranean.

U-8 sea scallops from nantucket pan seared with a balsamic onion marmalade over risotto.

A perfect combination of shrimp, spinach, goat cheese, tomato, garlic, pine nutsand capellini pasta tossed in white wine and olive oil.

4 mini blue crab and wild salmon cakes served in a Parmesan cheese bowl with a peppadew aioli.

Pan seared shrimp with bruschetta in a garlic and white wine butter sauce, tossed with capellini pasta.

Pesto marinated chicken breast served over a balsamic marinated Portobello mushroom with a sun-dried tomato pesto.

Crispy duck medallions served with a bacon, shallot and mushroom confit.

Chicken breast stuffed with prosciutto and cheese, served with a sage and white wine demi-glaze.

Braised pork shank in a traditional osso bucco preparation.

Smoked ham and cheddar cheese stuff meatloaf, wrapped in applewood smoked bacon and covered with demi-glaze.

A half rack of lamb rib chops served with goat cheese and a balsamic glaze.

Served with a mushroom cabernet reduction.

Served with a horseradish cream sauce.

Herb crusted half rack of lamb rib chops served with a tomato and Dijon mustard sauce.

Filet mignon with Dijon, mushroom duxelle and prosciutto wrapped in a puff pastry and served with a red wine reduction.