Turtle Soup

Three crustini's baked with rosemary marianted tomatoes, kalamata olives and herb encrusted goat cheese, then painted with a balsamic reduction

Tender breaded rings of calamari sauteed with garlic, hot peppers, spices and lemon

Breaded calamari sauteed with kalamata olives, roasted red peppers, lemon and garlic

Pan seared & served with smoked jalapeno remoulade

Deep fried and served with maple spiked butter and chili sauce

Five little necks simmered with roasted garlic and grilled italian sausage in a red clam stock

Farm raised mussels simmered in a classic red zuppa sauce, finished with extra virgini olive oil and fresh herbs

Crispy romaine and garlic croutons tossed in a traditional garlic anchovy vinaigrette, topped with shaved pecorino

Crisp romaine, field greens, cherry tomatoes, portabella mushroom, red onions and croutons all tossed in a stone ground mustard vinaigrette and served with a honey dijon baked chicken breast

Baby greens, crisp romaine, blue corn fried chicken, parmesan cheese, sliced tomatoes and a black bean and yellow corn salsa. Served with a ranch dressing and baked lavash wedges

Romaine, tomatoes, red onions, cucumber, celery, scallions, radishes, black olives, minced garlic, dried oregano and feta cheese all tossed in extra virgin olive oil, fresh lemon juice and red wine vinegar

Crisp romaine and baby greens with tomatoes, cucumbers, shaved carrots and our house dressing

Beefsteak golden & orange sunshine tomatoes topped with roquefort cheese crumbles, red onions and a extra virgin olive oil with fresh basil oil and balsmaic reduction

4 oz. yellow fin tuna grilled to order and placed on top of mixed greens, sliced roma tomatoes, red onions, cucumbers & crumbled blue cheese. Tossed with a red wine vinaigrette and topped with twice baked match stick potatoes

6 oz. chicken, italian ham, peas and roasted garlic simmered in a rich cream sauce. Tossed with fusilli pasta and fresh herbs

A 6oz. chicken breast sauteed in a traditional piccata sauce, tossed with fusilli pasta, artichoke hearts, parmesan cheese and fresh basil

Jumbo shrimp, little necks and scallops sauteed with fresh garlic, herbs and white wine, served with angel hair pasta

Fresh salmon with spinach and cut asparagus, served in a citrus parmesan cream sauce, tossed with fusilli pasta and frsh basil

Mussels, little necks, shrimp and scallops simmered in a rich tomato and clam broth with kalamata olives, roasted garlic, fresh basil and feta cheese. Served over angel hair pasta

5 wild mushroom ravioli, 4 jumbo shrimp, portabella mushroom and roma tomatoes simmered and served in a cilantro lime broth

Five large handmade raviolis stuffed with lobster and served in a fluffy pink vodka cream sauce

10 oz. australian lamb grilled to order and served with a portabell mushroom and bourbon demi glace

Served medium rare, sliced and finished alla carbonara

8 oz. Atlantic salmon pan caramelized with crispy skin, served with a beef stock reduction and shallot onion rings

3 sea scallops & 2 jumbo shrimp, pan caramelized and simmered in a roasted red pepper beurre blanc

Served with a rich port wine brown sauce, jalapeno oil and a red onion relish

Grilled to perfection and finished with cherry tomato and asparagus chips

Breasts placed on top of roasted plum tomatoes and a basil pesto sauce

With tender chicken, baby spinach, sliced cherry tomatoes, fresh basil and gorgonzola cream sauce

3 jumbo shrimp simmered with roasted eggplant, yellow peppers and capers in a rich herb beurre blanc

Roasted red pepper and spinach ravioli served over spinach pesto

Slow roasted pulled pork simmered with braised baby vegetables, tomatoes & sweet shallots in a rich feta and sage butter sauce

10 oz. sole fillet simmered in a sweet amaretto & shallot sauce with toasted almonds

8 oz. fillet of fresh tuna blackened in a skillet or naked on the grill, served with an eggplant, olive and asparagus vinaigrette

5 sea scallops sauteed with garlic, fresh basil, curly parsley and anchovies. Drizzled with extra virgin olive oil

Grilled atlantic salmon with a balsamic raspberry glaze and toasted walrnuts

8 oz. cod fillet baked with herbs de provence, plum tomato, bell peppers and sweet shallots. Served over fusilli pasta

Two baked chicken breasts filled with a cramberry currant and rosemery bread stuffing, served with craberry coulis

Two 7oz. pork chops au poivre finished with a toasted peppercorn cognac sauce

A 10 oz. pork tenderloin grilled to order and finished with a honey dijon cream sauce

A 10oz. choice sirloin, herb marinated and grilled to perfection. Classic french black cherry or roasted red pepper demi glace may be added to any entree for an additional $2.00

18 oz. porterhouse steak grilled to order and topped with wild mushrooms

9 oz. angus fillet grilled to perfection, served ala mama or naked if prefer

12 oz. porterhouse steak grilled to order and served with 3 jumbo shrimp simmered in a red roasted pepper ala mama sauce or naked prefer

1/2 duck, roasted with marsala fig glaze and topped with a black cherry emulsion

Fresh escarole simmered with eggplant, squash and caramelized shallot chips in a rich tomato stew

Fresh crab meat tossed in a horseradish dressing, served with baby greens and long stem artichoke hearts. Add $2.50 for a 6oz. grilled chicken breast

Skewered grilled asparagus layered with a portabella mushroom and painted with a balsamic reducion

Olive and bread stuffed portabella cap finished with an avocado shallot cream

Stuffed with roasted eggplant, sharp pecorino and wilted spinach. Served four to an with artichoke dip and carrot oil. Add $2 for each additional rosette.

Grilled angus on a soft bulkie roll with caramelized onion, portabella and swiss cheese

Grilled angus served on a soft bulky roll with a warm scallion and blue cheese sauce

Portabella mushroom, grilled yellow and green squash, eggplant, roasted red peppers, caramelized onion and cheddar cheese. Served with sundried tomato mayo and rolled in american flat bread

6 oz. grilled chicken breast, roasted red peppers, portabella, mushroom and sundried tomato mayo all rolled in american flat bread

Grilled chicken breast on american flat bred stuffed with wilted spinach, feta cheese and a honey balsamic vinaigrette

With a traditional pesto sauce, grilled portabella mushrooms, ripe roma tomatoes and mozzarella

Hand rolled dough with grilled chicken, roasted red peppers, artichoke hearts and mozzarella

With a parmesan cheese spread, mozzarella, fresh scallions, asparagus, artichoke hearts and roma tomato. Finished with a balsamic reduction

Plain and simple, made with our house marinara and mozzarella cheese