Paper-thin sliced Eye round tenderloin (raw) topped with virgin olive oil, scallions, capers, pickled trumpet mushroom and shredded Parmesan cheese.

Traditional large French snails oven-baked in garlic, shallots, Chardonnay and parsley butter, served with grilled toasts.

Baked creamy Brie cheese wrapped in pastry dough, served on a bed of caramelized pear with fresh raspberry and blueberry compote.

Fried fresh tender rings and legs served with Marinara.

Fresh and braised tomato with caramelized onion, basil, virgin olive oil and Balsamic glaze, topped with fresh Mozzarella cheese.

Braised half of Romaine heart with artichoke, roasted pepper, Kalamata olive, hearts of palm, pickled shitake mushroom topped with fresh Mozzarella cheese, virgin olive oil, and Balsamic glaze dressing.

Belgium endive, wintergreen, crumbled goat cheese, Prosciutto di Parma, roasted pine nuts, pistachios and pecans topped with our Orange blossom honey vinaigrette.

Crispy garden greens, mushroom, vine ripe tomato, cucumber and red onion, your choice of creamy Parmesan or balsamic vinaigrette dressing.

Our homemade dressing has been featured in a book named "In Search of Caesar.

Ground tenderloin of beef, celery, carrot, onion cooked in a Marinara and Cabernet sauvignon sauce over linguine pasta.

Beef Tenderloin, veal, sweet Italian sausage baked with ricotta and mozzarella cheese with marinara sauce.

Boneless breast of chicken lightly egg battered and breaded, topped with Marinara sauce and baked with Mozzarella and Parmesan cheese, served with linguine pasta.

Scallopini of fresh veal ( cut in house) sauteed in lemon, butter, capers and Chardonnay sauce, served with angel hair pasta and vegetables.

Pan sared nine ounce center cut tenderloin of Black Angus topped with a Cognac cream sauce, served with roasted fingerling potatoes and vegetables.

Grilled sixteen ounces of grass fed veal topped with a Brandy cream sauce and exotic mushroom, served wit roasted fingerling potatoes and vegetables.

Four grilled chops of Domestic lamb topped with a Port wine demi glaze, served with roasted fingerling potatoes and vegetables.

Grilled twenty ounces topped with Bearnaise butter, served with truffle french fries and vegetables. This Japanese method of raising cattle and dry aging brings an extra tenderness and superior marbling.

Grilled filet of Scottish salmon topped with a lemon butter Chardonnay wine sauce, served with Jasmine wild rice and vegetables.

Four wild jumbo shrimp sauteed in a spicy Marinara sauce over linguine pasta.

Four seared large scallops topped with a lobster beurre blanc and serves with rice and spinach.

Imported from Holland sole lightly floured, pan sauteed in butter and lemon, topped with a lemon beurre blanc sauce, prepared table side and served with wild rice and vegetables.

Two six ounces tail roasted with herb butter, served with angel hair topped with lobster beurre blanc and sauteed vegetables.