Kayas

marinated in cobo wabo tequilo, lime juice and fresh herbs served wtih a homemade guacamole

served with a habanero honey dipping sauce

tossed with pesto sauce finished with a dollop of sour cream

traditional simmered in a white wine, tomato, and chile pepper sauce margarita style, simmered in tequila, lime, cilantro and jalapeno's

tossed in extra virgin olive oil with roasted peppers, avocado, and cous cous rolled maki style topped with goat cheese

with homemade garlic croutons and shaved parmigiano reggiano

with spring mix, goat cheese, carrot ribbon, and candied walnuts tossed in raspberry vinaigrette served in a flash fried bowl

chef's selection

lightly dusted with panko crumbs and pan fried served over am avocado, jalapeno, and cilantro emulsion

served sliced over creamy gruyere cheese polenta with carmelized onions finished in sour cherry and pinot noir demiglace

over roasted garlic mashed potatoes smothered in a blueberry brandy sauce

tossed in a garlic white wine sauce served on a bed of spinach linguini

of jumbo shrimp, jumbo, lump crabmeat, little neck clams, mussels, and calamari served in a loaf of sourdough

filet topped with a smooth dill aioli on a bed of tomato and pine nut cous cous

rolled with spinach, sundried tomatoes, parmeson & gruyere cheese over bow tie pasta finished in a white wine lemon caper sauce

with sweet peas and proscuitto in a parmesan cream sauce

marinated in sou and ginger served with curried vegetables, vanilla cucumber yogurt, and boster bibb lettuce wraps

in a sage brown butter sauce topped with crushed candied pecans