Mixed berries or chocolate chips.

Sliced prosciutto, eggs any style, seasoned cream cheese and mixed greens with a squeeze of lemon - served on French bread.

The Caribbean jerked pork, 2 eggs any style, grits and a grilled tortilla.

Sausage, egg, cheddar cheese, peppers and onions rolled in a flour tortilla with pico de gallo and sour cream.

Seasonal berries and creme fraiche.

Toasted garlic, spicy capicola, confetti, chicken broth, Gruyere cheese, linguine and 2 eggs, sunny side up.

Bacon, eggs and cheese served on English muffins.

Cream cheese, red onion, lettuce and tomato.

Sauteed wild mushrooms, roasted red bell peppers and provolone.

An island favorite with sliced pork loin, cure 81 ham, Dijon, swiss, spicy slaw and a pickle.

Pounded thin with fresh sage and a sheet of prosciutto. Topped with roasted red bell peppers, mixed greens, provoloneand pesto aioli.

Tuna steak grilled medium rare served on a challah roll with roasted red bell peppers and pesto aioli.

Choice of cheese, jalapeno and bacon on Texas toast, served with choice of soup.

Pomodoro or alfredo with your choice of cavatappi, fettuccine, penne, or linguine.

Bourbon barbecue sauce and cheddar cheese or blue cheese and pesto aioli.

Meuniere or grenobloise. Served with saffron rice.

Our spin is capicola, provolone, Thousand islandsand sauerkraut served on rye.

Made with thick-cut, hickory-smoked bacon enough said.

Shrimp, scallops, sole, sausage, clams and mussels sauteed then braised in a hearty saffron-tomato broth.

Italian sausage link with Dijon mustard and roasted onions.

Classic with cheese.

Made with pernod and fennel.

Pounded thin with fresh sage and a sheet of prosciutto. Topped with roasted red bell peppers, mixed greens, provolone and pesto aioli.

Italian meats, cheeses, grilled vegetablesand olives.

Layers of thinly sliced tuna, seaweed salad, pineapple, roasted red peppers, Asian glaze and green onions.

Rolled in pistachios and served with accompaniments.

Bourgogne style, in beurre blanc with fennel, pernodand toasted garlic.

White wine and garlic.

Italian sausage link with Dijon mustard and roasted onions.

Choice of preparation - piccata, marsala, saltimbocca, Mediterranean, Parmesan, or florentine. Served classically over linguine.

Our New England clam fry, old bay aioli, lettuce and tomatoes.

Our - spin is capicola, provolone, Thousand islandsand sauerkraut served on rye.

Smoked turkey, bacon, lettuce, tomato and red onion.

Choice of cheese, jalapeno and bacon on Texas toast served with choice of soup.

Made with thick-cut, hickory-smoked bacon enough said.

A guest favorite. Grilled chicken or shrimp.

Meuniere or grenobloise served with saffron rice.

7 ounces of certified Angus Beef served with mashed potatoes.

Pomodoro or alfredo with your choice of cavatappi, fettuccine, penne, or linguine.

Bourbon barbecue sauce and cheddar cheese or blue cheese and pesto aioli.

Provolone or cheddar cheese.

Our version served on a toasted challah roll with bleu cheese dressing.

Served with jasmine rice, seaweed salad, sweet and spicy sambal and Asian glaze.

Spicy capicolla, prosciutto and Genoa with provolone, red onions, roasted red bell peppers, oil and vinegar.

Classic with cheese.

Grilled chicken, romaine lettuce and our house caesar dressing.

Shrimp, scallops, sole, sausage, clams and mussels sauteed then braised in a hearty saffron-tomato broth.

Mixed greens with grilled pears, spiced walnuts, bleu cheese crumbles, pancetta and balsamic vinaigrette.

Served with a Brie cookie.

A rococo specialty.

Iceberg lettuce, roma tomatoes, red onion, Italian meats and cheeses tossed with red wine vinaigrette, lots of garlic and love. A rococo specialty.

Chopped iceberg and romaine lettuce, with hearts of palm, crumbled bleu cheese, balsamic vinaigrette, cucumbers, tomatoes, red onions and kalamata olives.

Fresh spinach tossed with a fragrant rice wine vinaigrette and served in a crispy rice noodle - kerchief.

A rococo specialty.

1 of each.

Fresh from prince edward island.

Red or white sauce.

This one's a little spicy.

Served with chicken, shrimp or a hearty bolognese.

Prepared with a choice of chicken, shrimp or carbonara style.

A rococo specialty and 1 of bruce's favorites. Bone-in, center out pork chop stuffed with provolone, spinachand toasted pine nuts finished with a barolo sauce.

Served with a succulent fond lie and Parmesan mashed potatoes.

Choice of preparation - piccata, marsala, saltimbocca, Mediterranean, Parmesan, or florentine. Served classically over linguine.

A rococo specialty. The thigh is cooked - confit, the breast is seared and sliced and the livers are made into a cookie. Finished with sauce jus lie.

Choice of preparation - piccata, marsala, saltimbocca, Mediterranean, Parmesan, or florentine. Served classically over linguine.

Jason's style - sage, grilled pears and cognac sauce bruce's style - housemade bourbon barbecue.

14 ounces of certified Angus Beef. Served pan-roasted or grilled.

14 ounces of certified Angus Beef. Served pan-roasted or grilled.

Served with chicken, shrimp or a hearty bolognese.

Red or white sauce.

This one's a little spicy.

Prepared with a choice of chicken, shrimp or carbonara style.

Fresh from prince edward island.

Grilled with lemon juice and olive oil or pan-roasted with a rich, hearty bordelaise sauce.

Meuniere or grenobloise style.

A rococo specialty. All the beautiful things we do with seafood served in 1 dish.

Served with fennel and pernod.

Served with a succulent fond lie and Parmesan mashed potatoes.

A rococo specialty and 1 of bruce's favorites. Bone-in, center out pork chop stuffed with provolone, spinachand toasted pine nuts finished with a barolo sauce.

A rococo specialty. The thigh is cooked - confit, the breast is seared and sliced and the livers are made into a cookie. Finished with sauce jus lie.

Choice of preparation - piccata, marsala, saltimbocca, Mediterranean, Parmesan, or florentine. Served classically over linguine.

Choice of preparation - piccata, marsala, saltimbocca, Mediterranean, Parmesan, or florentine. Served classically over linguine.

14 ounces of certified Angus Beef. Served pan-roasted or grilled.

14 ounces of certified Angus Beef. Served pan-roasted or grilled.

Jason's style - sage, grilled pears and cognac sauce bruce's style - housemade bourbon barbecue.

Grilled with lemon juice and olive oil or pan-roasted with a rich, hearty bordelaise sauce.

Meuniere or grenobloise style.

A rococo specialty. All the beautiful things we do with seafood served in 1 dish.

Served with fennel and pernod.