Chef’s Soup of the day

Appetizers

Calamari Fritti

Rings of Squid tossed in Seasoned Flour, fried, served with spicy Pomodoro sauce

Crab Cakes

Potato crusted crab cakes, pan fried, with Burre blanc sauce

 Bruscketta

Dices Tomatoes, Basil, garlic, chopped olives, sweet onions and focaccia croutons 

Salads

Mediterranean

Quarter artichokes, hearts of palm, tomatoes, red onions, basil, crab meat, and lemon vinaigrette

 Greek Salad

Romaine hearts tossed with red onions, olives, capers, sweet peppers, feta cheese, lemon vinaigrette

 Caesar Salad

Romaine hearts, garlic croutons, capers, and Caesar Dressing

 Choice of dressings include

Sun-dried Tomato Vinaigrette, Creamy Roasted Pepper, Ranch, and Creamy Blue Cheese

Entrees

Angus 'Rib Eye

Grilled with imported gorgonzola cream sauce

 Fire Roasted New Zealand Lamb Rack

 Crusted with Dijon Herb seasoned bread crumbs

Angel Hair Pasta

Served with crab meat, diced tomatoes, basil, olive oil and white wine

  Roasted Pork Loin

Served with Caramelized Pearl Onion demiglace

Hunter Style Chicken Breast

Peppers, onions, mushroom, garlic and spicy crushed tomatoes

New York Cut Strip Steak

Served with Forest Mushroom in a Pinot Noir demiglace

New Orleans Style Blackened Tilapia

Served with sweet peppers crawfish cream sauce

Linguine Pescatore

Sautéed pasta with clams, shrimp, calamari and spicy pomodoro sauce

  Atlantic Salmon Filet

Served with Grilled shrimp and citrus emulsion