Umbo gulf shrimp stuffed with blue lump crabmeat served with a white wine butter sauce.

Garden tomatoes layered with basil, provolone cheese and red onion, lightly torched and served with olives olive oil and balsamic vinegar.

Portobello mushrooms, spinach, bacon, and caramelized red onions served in a puff pastry shell with a wild mushroom cream sauce.

Mixed greens wrapped with a cucumber, with tomatoes, croutons, Parmesan and our house vinaigrette.

Romaine and radicchio lettuces with mangoes, fennel and a citrus vinaigrette.

Mixed greens with feta cheese, olives, tomatoes, red onion, artichoke hearts and Parmesan and oregano dressing.

Served with pureed potatoes, a roasted Roma tomato, green beans sauteed with onions and tomatoes and a red wine sauce.

All steaks grilled and served with a twice baked potato grilled vegetables and a red wine herb sauce.

Served with ratatouille, potato gratin, and sauteed greens, finished with a sauce of lemon, white wine and butter.

Pork tenderloin, sauteed with bacon and thyme, glazed with balsamic and honey, served with roasted root vegetables, herbed couscous and a tomato reduction.

Pan seared sea scallops served with sweet potato polenta, steamed brocolli and a bacon, shallots and white wine pan sauce.