Finished with a creamy peanut butter sauce.

Four raviolis in a lobster cream sauce.

Pita chips, Mediterranean salsa, grilled vegetables and chickpea hummus.

Chef's featured selections served with seasonal fresh fruit.

Jumbo lump crab cake with an orange remoulade, arugula salad and warm vegetable strudel.

Served with sun-dried tomato horseradish cream sauce.

Assorted wild mushrooms sauteed in a flaky tart shell with Madeira wine demi sauce.

Please call the restaurant for today's selection.

With apples, walnuts and cheddar cheese.

Cucumber, tomatoes, red onion, feta cheese and Kalamata olives.

With spiced pecans and white balsamic vinaigrette.

Baby greens, spinach and romaine with goat cheese brulee, oven-roasted tomatoes and vegetable strudel. Dressed in a white balsamic vinaigrette.

Over sweet corn, sauteed spinach, grilled red peppers and orange remoulade.

Andouille sausage, garlic, tomato concasse, mushrooms, scallions and fresh lemon on Tillamook cheddar grits.

Filled with crab meat and shrimp and served with sauteed spinach and Yukon whipped potatoes.

Served on brown rice with red peppers, zucchini, portabella mushrooms, red onions, broccoli and carrots.

With truffle oil and lobster.

With feta cheese and tomatoes.

Sea scallops in fresh basil cream sauce served over pappardelle pasta.

Six raviolis in a lobster cream sauce.

Boneless breast, leg or thigh with corn pudding and Pennsylvania maple syrup.

Thinly sliced chicken breast sauteed with shallots and wild mushroom and tossed in a Marsala wine demi glaze. Served with spinach risotto and sauteed baby carrots.

Filled with wild mushrooms and brown rice and topped with a boursin cheese cream sauce. Served with sauteed Brussels sprout leaves.

Served with Yukon gold whipped potatoes and melted leeks and topped with crispy onions, pan gravy and a side of hatch chili jam.

Beef brisket cube and grilled bistro filet steak with compressed mushrooms, haricot verts and cauliflower silk.

Compressed mushrooms, Yukon whipped potatoes and haricots verts.

Served BBQ- or Sriracha-style with your choice of sauteed spinach, mac and cheese, french fries or corn.

Elysian Fields lamb served with a mint demi, spinach risotto and baby carrots.