Imported and domestic cheeses served with seasonal fresh fruit and a warm baguette.
Sauteed pei mussels tossed with oven-roasted roma tomatoes, garlic, white wine and a hint of grilled baby fennel, topped with a crostini.
This hotel favorite starts with a fresh baked baguette layered with pesto, tomatoes, melted mozzarella and drizzled with a balsamic reduction.
Homemade with lump crab meat and served over field greens with a sweet and slightly spicy remoulade sauce.
Three U-10 blackened sea scallops served over arugula and baby spinach and tossed in a tomato basil vinaigrette.
Per Peace. Jumbo shrimp served with house made cocktail sauce and a lemon.
Lightly breaded and fried calamari and served with endive sesame slaw with a side of sweet and spicy Korean chili sauce.
Served with pita chips.
Rated as 1 of the best in the Valley.
Sweet onions, sherry and beef stock topped with a garlic crouton and melted cheese.
Rich stock finished with cream and sherry. Garnished with chunks of maine lobster.
Tomatoes, cucumbers, red onions, black olives, shredded carrots and bell peppers, served atop mixed field greens.
Tomatoes, cucumbers, red onions, black olives, shredded carrots and bell peppers, served atop mixed field greens.
Baby spinach served with fresh strawberries, red onions, candied pecans, goat cheese and lemon poppy seed vinaigrette.
Baby spinach served with fresh strawberries, red onions, candied pecans, goat cheese and lemon poppy seed vinaigrette.
Hearts of romaine and fresh baked croutons lightly tossed in Caesar dressing and topped with Parmesan cheese.
Hearts of romaine and fresh baked croutons lightly tossed in Caesar dressing and topped with Parmesan cheese.
Roasted red and gold beets with basil vinaigrette, crumbled goat cheese and pickled red onions.
Four jumbo shrimp with a scallop and crabmeat stuffing, served with wild rice and seasonal vegetable.
A sauté of mussels, shrimp, scallops and calamari in a white wine tomato broth with grilled crostini.
Tender lobster tossed with penne pasta, sherry cream sauce and a seasoned cheddar crumb topping.
Herbed boneless breast of chicken with crab meat, lobster sherry sauce, asparagus and hollandaise sauce over wild rice pilaf.
Sun-dried tomato and basil risotto, seasoned with shallots and garlic, topped with asparagus and Parmesan cheese.
Whole grain mustard and smoked bacon encrusted sea scallops with crab risotto and seasonal vegetable.
Chickpeas, tofu, spinach and roasted tomatoes in a curry sauce over rice.