Sundried tomato, mushroom medley, rosemary and Brie.

Quinoa, lentils, garbanzo beans, kale, carrots, sweet pepper, dried cranberries and sunflower seeds tossed in our apple cider vinaigrette.

Grilled romaine, portobello mushroom, tomato tossed with our garlicky caesar dressing. Finished with fresh Parmesan and croutons.

Jumbo shrimp sauteed with roasted garlic, chipotle, lime and cilantro. Served with pico de gallo and corn tortillas.

Lightly breaded goat cheese fritter with Manischewitz poached apricots, cherries and dates. Served with a half loaf of our crusty Italian bread.

Bacon, leeks, bacon, potato, Italian Cheddar.

Our hand-pulled linguine in a creamy tomato vodka sauce, Asiago cheese and fresh basil. 1 taste of this and you'll think you're in absolute heaven. Great with shrimp or numero uno prosciutto too.

One half pound Kobe style Wagyu beef, topped with Irish Cheddar and our orange, cranberry and bacon marmalade. Served on a locally baked onion bun with rosemary oven fries.

One of our most popular lasagnas, back by popular demand. Rich in flavor and low in fat. What a combination.

New Zealand's finest. Grilled to your liking, finished with a raspberry lambic reduction. Served with fresh berries, gnocchi and a petite radicchio salad.

Slow cooked tequila braised pork shoulder served with cilantro rice, ranch style beans, pic ode galloand corn tortillas.

Rosemary rubbed duck breast sliced thinly, finished with Manischewitz poached apricots, cherries and dates. With our mashed sweet potatoes and a petite arugula salad.

Boneless Amish chicken breast stuffed with spinach, capicola and mascarpone. Served atop our hand-pulled pasta, mushroom brandy sauce and Asiago cheese.

Cast iron pan seared jumbo sea scallops, black bean mango salsa, avocado mousse and a roasted red pepper gastrique. Served with a pan-fried tostada shell.

Hand pulled pasta with garlic, roasted tomatoes, kalamata olives, anchovies, capers, basil, arugula hand-pulled and Parmesan. Served with garlic toast points.