Pennsylvania mushrooms, shallots and fontina cheese baked in a fakey puff pastry shell finished with brown-butter vinaigrette.

One pound of steamed blue mussels in a rich saffron garlic cream sauce served with grilled crostini.

Classic french pan seared foie gras laced with hersheys cocoa balsamic syrum, finished with red onion sherry marmalade and crostini.

Wild atlantic salmon seasoned with sugar, pink himalayan sea salt, pernod, craced pepper, and lemon zest served with zest served with crusty french baguette, capers and whole grain champagne mustard.

Creamy french brie cheese and roasted pears sandwiched in a flour tortilla and grilled, topped with mulled wine syrup and spiced walnuts.

Tender marinated calamari grilled whole then sliced beside somen noodles with mild fresh tomato arrabbiata sauce.

Our chef's ever changing exclusive creations.

Braised beef tenderloin tips and sweet italian sausage tossed with bell peppers, caramelized onions, and linguini set in balsamic marinara with asiago cheese.

Pan seared diver scallops and fettuccini tossed in a traditional italian sauce of tomatoes, sautéed garlic, extra virgin olive oil, and a dash of red pepper flakes.

Grilled tender french cut chicken breast over penne pasta tossed with marinated portobello mushrooms and roasted red peppers in roasted garlic alfredo sauce.

Grilled 5oz filet of beef topped with port wine demi-glace and crispy ale-marinated onions beside a jumbo lump crab cake with roasted-sweet pepper aio.

Pan seared butter-flied game hen with a honey-lavender-garlic pan sauce.

Dry-rubbed and house smoked pork tenderloin paired with maple-dijon stout onions.

Tilapia filets dusted with seasoned corn meal and pan fried, topped with mixed olive tapenade, feta cheese crumbles, and lemon olive oil arugula served with rice.

The chef's own crab cakes seasoned to enhance the crab's delicate flavor, served with roasted-sweet pepper aioli.

Atlantic salmon topped with a light horseradish and panko crust, served with sweet and smoky bacon-onion jam and rice.

Pepper crusted lamb porterhouse steak served with tart cherry, sage and cabernet reduction.

Dry rubbed and roasted half long island duckling paired with curried sweet potato savory bread pudding then topped with candied apricot and orange zest syrup.

Ahi tuna steak pan seared with crispy wasabi-peas, dressed with sesame and ginger then topped with wilted spinach.

Tender bistro steak marinated with garlic, red wine, balsamic vinegar, and fennel seed; pan seared then served with glace de viande and black truffle whipped potatoes.

Roasted garbanzo beans tossed with garden vegetables, cumin, saffron, and a pinch of cinnamon, finished with wilted spinach and served over a parmesan polenta cake.

Cheese stuffed pasta tossed with caramelized onions, sundried tomatoes and asiago alfredo sauce.

Fettuccine in a sauce of garlic, onions, extra virgin olive oil. plum tomatoes, kalamata olives and spanish olives, and capers.

Grand marnier, kahlua, bailey's irish cream and coffee.

Bailey's irish cream and frangelico and coffee.

Chambord and homemade hot chocolate.