Steamed in white wine with garlic or pesto cream with local bacon from a wee bit farm.

Locally sourced elk, a wee bit farm bacon, corn, carrots, potatoes and a bit of crushed red pepper.

Prepared with veal, pork, beef, beans and spices topped with cheese, scallions and sour cream.

With fresh chopped tomatoes, capers, red onion, roasted garlic, pita toast points and house made boursin.

Sauteed with balsamic vinegar, fresh tomato and red onion.

Toasted ciabatta with prosciutto, strawberry, goat cheese and fresh basil.

New Zealand lamb ribs marinated in rosemary, thyme and garlic, grilled and served on a bed of arugula.

From ann marie's kitchen. Served with toasted ciabatta with melted gouda and provolone.

With horseradish sauce and red pepper coulis.

Rolled with fresh mint, orange zest and goat cheese. Slowly braised in blood orange, white wine and beef stock.

Tortilla chips topped with tomato, onion, black olive, jalapeno and a blend of cheeses topped with scallions and sour cream.

Iceberg wedge with red onion, roma tomato and house made gorgonzola dressing, topped with local bacon from a wee bit farm.

Traditional romaine salad with shaved parmesan and homemade croutons.

Grilled pear served with gorgonzola crumbles, a wee bit farm bacon, bourbon glazed walnuts and fresh strawberries on mixed greens and spinach, drizzled with balsamic vinegarette.

Mixed greens with bourbon glazed walnuts, dried cranberries, feta cheese, cucumber, red onion and roma tomato.

Grilled N.Y. Strip served on arugula with gorgonzola, chopped tomatoes and red onion.

Whole roasted garlic with tomato, red sauce and olive oil.

Pesto with tomato, spinach, avocado, artichoke heartsand portobello sprinkled with goat cheese.

Maine lobster claw meat and artichoke hearts with alfredo sauce.

Shaved steak, gouda, red onion and peppadews with garlic alfredo sauce topped with fresh arugula.

Choice of red sauce, pesto, alfredo or olive oil.

Fire-roasted tomatoes, spinach, artichoke hearts, feta and olive oil.

Ann marie's meatballs, fresh mozzarella and arugula with pesto alfredo sauce.

Barbeque sauce with red onions.

Sweet thai chili sauce with peppadews and scallions.

Rich and creamy mac n cheese tossed with Maine lobster and topped with a grilled petite filet mignon. Dreamy and creamy.

Portobello mushrooms, spinach and w. A. Bean chorizo specially produced for 11 central, in a garlic parmesan cream sauce.

Oven roasted duck breast served over pasta with scallions, spinach and crimini mushrooms in a sriracha alfredo sauce.

White wine, garlic, scallions and fresh tomato, tossed with pasta.

Pan seared with local bacon from a wee bit farm, fire-roasted tomatoes and shallots in a garlic cream sauce, tossed with pasta and baby spinach.

Served on a bed of fire-roasted tomato and wilted spinach, topped with a savory fire roasted pepper, pineapple and cilantro sauce.

Grilled with your choice of dijon and maple cream sauce or fresh lemon and pepper.

Shrimp, lobster, scallops and mussels served over Fettuccine tossed with fire roasted tomato, shallots, garlic, white wine, grand marnier and chili flakes.

Tossed with garlic, olive oil, kalamata olives, artichoke hearts, spinach and sun dried tomatoes, topped with feta.

Broiled, on a bed of sauteed kale, spinach and chard with fresh tomato, marinated with fresh ginger, soy and lime.