Flash-fried calamari with sides of marinara and saffron aioli.

Thin slices of black Angus beef with walnuts, capers, shaved parmigiano cheese and a white truffle vinaigrette.

Escargots with ouzo, garlic, parsley and butter with a mushroom cap gratin.

Grilled diver scallops wrapped in bacon over red lentils in a lemon butter sauce.

Baby lettuces, sliced bosc pears, red onions, candied cashews, gorgonzola cheese and tomatoes tossed in honey vinaigrette.

Mixed greens tossed in our house balsamic vinaigrette.

Fresh mozzarella, tomatoes and basil pesto vinaigrette over baby greens.

1/2 lb of chopped short ribs and brisket beef, grilled and served rare to medium with your choice of fontina or cheddar cheese.

Slow cooked barbeque pulled pork and duck confit with fontina cheese on challah bun.

Roasted turkey breast, pepper jack cheese, fontina cheese, bacon and pesto aioli on a toasted sourdough.

Turkey, grilled chicken, mozzarella, olives, lettuce, tomato, onions and chipotle mayonnaise served as a wrap.

Chicken paillard, garlic confit, roasted bell peppers, fresh mozzarella and smoked bacon pesto aioli.

Grilled lamb kabob and tzatziki sauce served over pita bread topped with mixed green salad.

Open-faced sandwich layered with house made mozzarella and tomato with a pesto aioli.

Country ham, turkey, white sharp cheddar cheese, bacon and fontina cheese with a pesto spread on toasted sourdough.

Fresh made salmon cakes pan seared and served with salad and chipotle aioli.

Fresh fish with grilled romaine lettuce hearts, tomato and onions dressed in a tequila and lime aioli.

House made ravioli of beef and fontina cheese in a tomato cream sauce.

Fettucini pasta and jumbo shrimp served in a classic light alfredo sauce.

Angel hair pasta with julienne vegetables in a spiced tomato sauce.

Housemade raviolo stuffed with brie and bosc pear served in a light almond butter sauce.

House made lasagna layered with ground beef, ricotta cheese, house made mozzarella, parmegiano cheese and marinara sauce.

Tomatoes, country ham, onions, mixed peppers, mushrooms, bacon, feta, or cheddar cheese.

Pan seared rainbow trout topped with toasted almonds in a chardonnay sauce.

Pan-seared salmon served with capers in a lemon butter sauce.

Pan-roasted chicken breast with mixed wild mushrooms in a marsala wine and sage sauce.