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with hot sesame dressing
with lemon herb and roasted red pepper sauces
the classic version with horseradish cocktail sauce
spicy sausage with diced shrimp, red peppers, garlic and corn in a zesty Cajun cream sauce with crusty baguette
with a tangy apricot dipping sauce
served with a pairing of flavors
oven baked served with a side of dijon mustard
zesty beef turnover with green chilis, cheese and mole sauce
cheese and crackers, hot toasted peanuts, grilled garlic bread, crisp garden salad, basket of our hand - cut fries
our own angus beef patty served with VT cheddar and French fries
Cuban style burger with spicy chorizo, garlic, melted Swiss and tangy mustard sauce
grilled chicken, fresh mozzarella tomato, arugula and pesto on a toasted baguette
a vegetarian version, just as above but with grilled vegetables
an entree salad of lettuce, crisp garden and grilled vegetables topped with your choice of
crispy golden brown with our homemade fries
medallions flash grilled with a lemon caper viniagrette
served with VT cheddar cheese and maple BBQ sauce
jumbo crab cake with French fries
marinated and grilled certified black augus steak tips
with hot sesame dressing eight fifty
with lemon herb and roasted red pepper sauces
with many flavors
the classic version with horseradish cocktail sauce
with boursin cheese, capers, onion and grilled ciabatta bread
a daily selection
with mixed greens and lemon herb vinaigrette
on a bed of lettuces with toasted pistachios, Asiago cheese, balsamic and sherried red pepper vinaigrettes
over field greens with mango, crispy, noodles and sesame vinaigrette
classic version with fresh garden vegaetables
paired with lobster and shrimp tortellacci in a saffron chardonnay wine sauce
with a zesty curried coconut sauce and forbidden rice cake
served with a tangy plum sauce
the finest certified black angus steak seasoned in a bourbon marinade with green peppercorns, roasted garlic and fresh thyme
with aged balsamic syrup, toasted pistachio nuts and mango fruit chutney
with roasted Roma tomato, spinach, artichoke hearts, in a light pink vodka sauce with Asiago cheese
sliced grilled loin with wild mushroom madeira wine au jus over three cheese polenta
served with a red miso sweet sake glaze