On Broadway

Baguette finger sandwiches with fresh mozzarella, prosciutto, roasted red pepper and fresh basil skewered and grilled until crispy outside, warm and tasty inside

Pastrami & cream cheese rolls, salami and cheese selections with assorted olives, pickles, peppers, nuts and crackers

With our own lemon & dill mayonnaise

Alder smoked salmon mixed in horseradish cream cheese with red bell & red onion, topped with toasted pecans and pine nuts

Fresh spinach, artichoke hearts, red onion and red pepper in garlic mayonnaise topped with parmesan and oven roasted

With Alaskan king crab & langostino lobster, diced red bell, celery, potato and Cajun spices. Served with crab fumé

Large tiger shrimp sautéed in spicy HOT lime and Cajun sauce served with fire and ice dipping sauce to help tame the heat

Seasonal Fresh only, while supply lasts. One pound of mussels stewed in white wine, butter and herbs with diced tomato

Ahi tuna marinated, skewered & grilled. Served on a bed of Asian slaw with a helping of wasabi

Leaf lettuce with homemade croutons, tomato, sliced red onion, fresh grated asiago cheese, and choice of Italian, creamy parmesan, gorgonzola blue cheese or raspberry vinaigrette dressing

Romaine lettuce, crouton and freshly grated parmesan cheese tossed with our Caesar dressing. Add anchovies and/or mushrooms by request

Six ounce sashimi grade yellowfin tuna steak grilled to medium rare sliced and placed atop fresh greens with red bell pepper, tomato, red onion, mango and shredded carrot then dressed with honey, lime and ginger vinaigrette

We make our own fresh pasta daily to top with your choice of zesty vegetarian marinara or our meat sauce made with ground tenderloin, NY strip and complex spices. Please feel free to substitute spinach angel hair or penne pasta

Grape tomatoes, basil, roasted red pepper, artichoke heart and red onion flash cooked in a three herb olive oil and tossed with fresh made linguine and sprinkled with feta

Fresh spinach and mushrooms sautéed in a light parmesan alfredo sauce and served on a bed of house made linguine topped with fresh grated parmesan cheese

Sheets of our fresh pasta layered with spicy Italian sausage, ground tenderloin, meat sauce, ricotta, mozzarella and parmesan cheeses. We top it with a thick slice of Monterey Jack cheese and more meat sauce then roast it in the oven

Fresh linguine is tossed in our basil pesto sauce with shaved, seared prosciutto and toasted pine nuts, garnished with diced tomatoes and fresh grated parmesan

Fresh spinach angel hair pasta with an exquisite four cheese combination sauce with sliced almonds and fresh cut parsley

Kalamata olive, artichoke heart, red bell, red onion, capers and pine nuts are sautéed in a white wine, tomato and herb sauce then tossed with fresh linguine

Thin slices of prosciutto and fresh mushrooms simmered in a rich Jarlsberg cheese sauce and served on a bed of fresh spinach angel hair pasta

Fresh mushrooms sautéed in garlic and lemon butter then finished in a gorgonzola alfredo sauce. Spinach angel hair pasta makes the bed to the rich blue cheese style dish topped with fresh parsley

Freshly sliced, lightly breaded eggplant grilled in garlic lemon butter and layered in a boat with parmesan cheese. We bake it in our vegetarian marinara sauce topped with mozzarella

Delicate housemade crepes filled with ground tenderloin and ground pork, topped with mozzarella cheese and our marinara sauce then roasted in the oven

Tender diced chicken breast, sautéed with prosciutto and fresh basil pesto then tossed with penne pasta and topped with diced tomatoes and pine nuts

Breast of chicken seasoned and grilled then finished in a Marsala wine sauce with sautéed red onions and fresh mushrooms over spinach angel hair pasta

Chicken breast charbroiled and topped with prosciutto, sun-dried tomato, broccoli and mushroom sautéed in a fresh rosemary, white wine sauce. Served with spinach angel hair pasta and garnished with shredded Jarlsberg cheese

Breast of chicken lightly breaded and layered in a boat with fresh mushroom and Monterey Jack, baked in our famous mornay sauce, topped with shredded mozzarella and served with a side of pesto linguine

Fresh twelve ounce USDA choice, hand cut daily, grilled and served with seasonal vegetables and roasted garlic mashed potatoes

Eight ounce fresh beef tenderloin, lightly marinated in teriyaki sauce, grilled and served with seasonal vegetables and basmati rice

Eight ounce fresh beef tenderloin wrapped in bacon and grilled. Served with fresh button mushrooms sautéed in rosemary garlic butter and roasted garlic mashed potatoes

Fourteen ounce fresh choice grade ribeye rubbed with black pepper, grilled and topped with sautéed mushroom, onion and gorgonzola compound butter. Served with roasted garlic mashed potatoes

Six large Black Tiger shrimp sautéed in garlic-lemon butter with fresh tomatoes, garlic and fresh basil then served over fresh linguine tossed with the sauce

Large sea scallops, large black Tiger shrimp, Italian wine cured bacon and seasonal vegetables sautéed in a light fennel cream sauce and served on a bed of linguine

Whole baby clams, sweet butter, olive oil, white wine and Italian herbs make up this somewhat spicy hot clam sauce served over linguine and garnished with diced tomato

Fresh Atlantic salmon dressed with an apricot and ginger glaze and roasted to temperature. We serve it with sautéed vegetables and organic basmati rice and top it with a lemon-scallion beurre blanc

One & a half pounds of Alaskan red king crab steamed, split and served with drawn butter and roasted garlic mashed potatoes

An eight ounce halibut fillet, fresh when in season, lightly breaded with Japanese panko and roasted in the oven. The fish is topped with lemon-caper beurre blanc and served over a bed of organic basmati rice with fresh vegetables

Eight ounce ahi yellowfin tuna crusted with Cajun seasonings and seared in a white hot cast iron pan to temperature (we suggest rare to medium rare). Served with a roasted green chili aioli, seasonal vegetables and organic basmati rice

Tasmanian sweet crab sautéed with grape tomatoes, asparagus, and julienne carrots in a light vodka, asiago cream sauce. Tossed with house made linguine and topped with fresh cut scallions

Herbal or black