Watercolor Cafe

sautéed with herbs and peppers in a brandy cream sauce

with field greens, fresh fruit salsa and tartar sauce

served with both a marinara and soy, ginger, honey-limevinaigrette

topped with grilled marinated jumbo shrimp in a basil cream sauce

marinated in a spicy peanut-ginger sauce, served over organic field greens with a papaya-mango salsa

steamed to perfection with white wine, garlic, chopped plum tomatoes and a hint of saffron

With Any Topping

With Wild Mushrooms and Basil Mayo

with Scallions, Tomatoes, Cheddar and Tomatillo Puree

with Lettuce Tomato and Bacon

With Sautéed Onions, Mushrooms and Melted Mozzarella

with Sautéed Onions and Melted Brie on Seven Grain Bread

With Lettuce, Sliced Apples And Pecans On Seven Grain

With Roasted Red Peppers And Fresh Mozzarella

With Arugula, Portabello, And Fresh Fruit

With A Sundried Tomato-Shrimp Tartar

field greens topped with cucumbers, beets, asparagus, carrots and other fresh garden vegetables

With Shaved Parmesan

with chicken

with salmon

with shrimp

With Warm Crusted Goat Cheese portabella mushroom, sundried tomatoes and calamata olives tossed in a balsamic-citrus vinaigrette

With Grilled Marinated Chicken Breast chopped romaine topped with gorgonzola, avocado, apples, tomatoes and bacon

served with an assortment of grilled seasonal vegetables in a balsamic-citrus vinaigrette

blackened crabcake, shrimp and sea scallops with sliced beets, field greens and fruit salsa

sautéed in a sundried cranberry port-wine reduction and served over spinach and montrachet

black linguini with shrimp, scallops, mussels and calamari in a light tomato sauce

sautéed with white wine, garlic, chopped tomatoes, lemon and thyme

ten ounce black angus sirloin with homemade shoestring fries and tabuleh salad

with Grilled Chicken served in a vodka cream sauce with chopped pecans and spinach

Our kitchen will graciously split any dish for an additional charge of

sautéed with herbs and peppers in a brandy cream sauce

served with both marinara and a soy, ginger, honey-lime vinaigrette

topped with grilled marinated jumbo shrimp in a basil cream sauce

marinated in a spicy peanut-ginger sauce, served over organic field greens with a mango & papaya salsa

artichoke heart, portabella mushroom, eggplant, roasted red peppers and goat cheese drizzled with basil infused olive oil and an aged balsamic vinegar syrup

with pecans, shiitake mushrooms and spinach in lobster-white wine sauce

with tomatoes and portobello in a balsamic port reduction

drizzled with extra virgin olive oil and an aged balsamic vinegar syrup, served over organic field greens

With Shaved Parmesan

with chicken

with salmon

with shrimp

With Warm Crusted Goat Cheese portabella mushroom, sundried tomatoes and calamata olives tossed in a balsamic-citrus vinaigrette

shrimp, calamari, mussels and sea scallops tossed with lemon oil vinaigrette atop a bed of frisee

served with an assortment of grilled seasonal vegetables in a balsamic-citrus vinaigrette

house with gorgonzola mini caesar wild field greens

With Sea Scallops with seasonal vegetables sautéed in a marsala sauce

With Grilled Chicken served in a vodka-tomato cream sauce with chopped pecans and spinach

With Grilled Shrimp served in a pan made tomato sauce tossed with fresh mozzarella

one half duck with a honey mustard glaze served with rosemary roasted potatoes and grilled vegetables

veal escalope with asparagus, red peppers, and melted mozzarella served with rosemary roasted potatoes and grilled vegetables

sixteen oz center cut, with a pink peppercorn dijonaise served with horseradish mashed potatoes and grilled vegetables

clams, shrimp, mussels and calamari tossed with sausage and chicken and baked in a finely seasoned pot of saffron rice

boneless chicken breasts sautéed in a sundried cranberry-port wine reduction, served over spinach and montrachet with rosemary roasted potatoes

served over horseradish mashed potatoes with grilled asparagus and seasonal vegetables

served over horseradish mashed potatoes with seasonal vegetables

seared rare or to your liking with a soy, ginger and honey-lime vinaigrette, with pineapple rice, spinach and seasonal grilled vegetables

100% real crabmeat done, served witha shrimp-sundried tomato tartar sauce

baked acorn squash stuffed with assorted dried fruit and basmati rice, surrounded by grilled vegetables, sauteed spinach,

gorgonzola-glazed asparagus, grilled portobello mushrooms, and garnished witha crispy banana 10 oz. Angus Burger With Any Topping And Our Own Homemade Shoestring Fries

our kitchen will graciously split any plate for an additional charge of