Baked oysters, topped with shrimp, bacon, ham, mushrooms, sherry cream and Parmesan breadcrumb.

Fresh romaine in a homemade garlic lemon dressing with Parmesan croutons.

Baby arugula, roasted beets, shaved fennel, pickled red onion, toasted almonds, goat cheese, dressed with citrus vinaigrette.

Fresh tomatoes, basil, and olive oil, served over garlic and olive oil rubbed crositni, finished with shaved Parmesan, and drizzled with balsamic glaze.

Fresh cut calamari cut calamari sauteed to perfection in a spicy red sauce.

Fresh calamari lightly breaded and fried, sprinkled with Parmesan cheese and served with a lemon garlic remoulade dip.

Our traditional calamari fritti topped with sliced cherry peppers, then drizzled with a balsamic reduction.

Panko crusted French brie, balsamic fig chutney, red wine gastric, grapes.

Chef selection of artisan cheeses and cured meats paired with marinated vegetables, olives, traditional accompaniments and grilled crostini.

Slow roasted sweet onions, in a rich beef broth, baked with a garlic crostini and sharp provolone cheese.

Roasted wild mushrooms in a creamy porcini broth topped with truffle oil and snipped chives.

Rigatoni pasta in creamy three cheese blend with sauteed chicken, garnished with basil pesto and toasted pine nuts.

Roasted New Zealand rack of lamb, accompanied with Shrewsbury sauce roasted pepper whipped potatoes, buttered haricot vert.

Grilled beef filet served over garlic oil crostini with red wine demi glace Maple roasted baby carrots and baked potato.

Grilled shrimp and scallops in a creole tasso sauce tossed with roasted trinity vegetables, cheese and scallion grits.

Sustainably sourced salmon, pistachio crusted and served with five cheese sweet potato au gratin, spicy broccoli rabe, maple grain mustard cream sauce.

2 Crab cakes served with twin sauces of traditional cocktail and roasted pepper caper aioli accompanied with sun dried tomato wild rice and buttered asparagus.

Handcrafted whole wheat pasta stuffed with butternut squash and ricotta, finished with apricot brandy cream, toasted pumpkin seed and fresh sage garnish.

Slow braised veal osso bucco in and Madiera root vegetable au jus with wild mushroom risotto topped with citrus gremolata and truffle oil.