206 Front

With garlic and mushrooms in a brandy cream over a puff pastry.

Served with remoulade.

mozzarella & ricotta

Mango chutney and assorted breads.

Portabella, shitake and crimini mushrooms in cream.

each additional topping

Made fresh daily. Call restaurant for soup of the day.

specially prepared with mozzarellas, pepperoni, sausage, mushrooms, onion & pepper

Romaine, green leaf, radicchio with carrots, tomato and crouton.

Dressed with Parmesan reggiano.

Avocado, orange, onion, roasted red pepper and walnut vinaigrette.

Baked custard with ginger, nutmeg, parmesan and fontina cheese.

English muffin, poached eggs, pancetta and hollandaise. Served with cinnamon apples and choice of polenta or hash browns.

Andouille, poached eggs and cayenne cream sauce over toast points. Served with cinnamon apples and choice of polenta or hash browns.

Crab cakes, poached eggs and hollandaise. Served with cinnamon apples and choice of polenta or hash browns.

smothered with melted mozzarella & provolone & light mainara saue and can of soda

Medallions with fried eggs and bearnaise over toast points. Served with cinnamon apples and choice of polenta or hash browns.

smothered with melted mozzarella & provolone & light marinara sauce and can of soda

Fresh asparagus with fontina cheese and alfredo sauce. Served with cinnamon apples and choice of polenta or hash browns.

Bell pepper, squashes, carrot, mushroom, tomato and cheddar. Served with cinnamon apples and choice of polenta or hash browns.

Italian ham and wild mushrooms with fontina cheese. Served with cinnamon apples and choice of polenta or hash browns.

Cinnamon and egg-battered baguettes. Served with cinnamon apples and choice of polenta or hash browns.

English muffin, mascarpone and macerated strawberries. Served with cinnamon apples and choice of polenta or hash browns.

Stack of three. Served with cinnamon apples and choice of polenta or hash browns.

Blueberry or strawberry. Served with cinnamon apples and choice of polenta or hash browns.

Shellfish in a spicy cream sauce. Served with cinnamon apples and choice of polenta or hash browns.

Spinach and lump crabmeat. Served with cinnamon apples and choice of polenta or hash browns.

Pancetta and alfredo sauce. Served with cinnamon apples and choice of polenta or hash browns.

Marinated and grilled with polenta, asparagus and Gorgonzola sauce.

Blackened and served with avocado relish.

Parmesan crusted with horseradish caper sauce and vegetables.

Served with mushroom duxelle, bordelaise and side of pasta.

Served with Gorgonzola butter and roasted potatoes.

Bacon and toast.

Two buttermilk pancakes with syrup.

Two slices powdered sugar and cinnamon french bread.

A family favorite.

Prosciutto wrapped and blackened on saute of spinach.

Served with remoulade.

Mango chutney and assorted breads.

Portabella, shitake and crimini mushrooms in cream.

Made fresh daily. Call restaurant for soup of the day.

Romaine, green leaf, radicchio with carrots, tomato and crouton.

Dressed with Parmesan reggiano.

Avocado, orange, onion, roasted red pepper and walnut vinaigrette.

Goat cheese, walnuts, prosciutto and apple currant dressing.

Chipotle, bell pepper, cilantro and marsala cream.

Green chilies,cumin and fontina.

Avocado relish on toast.

Bacon, mushrooms and pesto mayo with provolone.

Grilled with remoulade sauce, lettuce and tomato.

With pesto mayonnaise, mozzarella, roasted peppers, onions and tomato.

Blackened mahi with Gorgonzola cheese and tartar sauce.

Served on an English muffin with tomato and fontino cheese.

Carrots, demi glace, and red wine over fettucine.

Mushrooms, red onion, sundried tomatoes and tortellini.

Served with fresh shellfish and vegetables over linguine.

Served with olives, mushrooms, capers and sun dried tomatoes in a brandy cream.

Served with roasted pepper cream sauce.

Spinach, artichokes, angel hair tossed in tomato cream.

Marinated and grilled with polenta, asparagus and Gorgonzola sauce.

Mushroom duxelles, pesto and rutabaga puree.

Dill and oat crusted with garlic beurre blanc and asparagus.

Shoestring sweet potatoes and sweet chili sauce.

Blackened and served with avocado relish.

Parmesan crusted with horseradish caper sauce and vegetables.

Sage, prosciutto and fontina on wilted spinach.

Topped with crabmeat and served with porcini sauce and side of pasta.

Served with mushroom duxelle, bordelaise and side of pasta.

Served with Gorgonzola butter and roasted potatoes.

Herb crusted chop with gorgonzola rutabaga and bordelaise.

Rendered breast a ratatouille and peppercorn sauce.

Indian, BBQ rub with apple currant rice and spinach.

Rosemary, roasted garlic, onion, peppers and cabbage.

Served with sweet potato fries.

Served with sweet potato fries.

Served with sweet potato fries.

Served with mixed vegetables.

Served with mixed vegetables.