Menu

Dinner Menu

Regular Dinner Menu

Appetizers

Calamari

Tender Calamari Rings fried crisp and tossed with buffalo sauce

served with a gorgonzola dipping

12

 

Wedge*

Crisp Iceberg topped with gorgonzola dressing, crumbled gorgonzola, roasted tomatoes and crisp bacon

8

 

Romaine**

Grilled romaine heart with house made creamy Italian dressing with croutons and parmesan

8

 

Bang Bang Shrimp*

Lightly dusted Shrimp fried crisp tossed in creamy Bang Bang sauce

12

 

Soup of the Day

6

 

Serenity Salad*

Baby greens tossed with a cranberry orange vinaigrette with almonds, crasians, feta and mandarin oranges

8

 

* denotes gluten free

** denotes remove one item gluten free

 

Entrees

Corn Flake Chicken

Jumbo chicken tenders crusted with corn flakes served with cheesy grits, sautéed spinach and a savory syrup

16

 

Short ribs

Braised short ribs with red wine and stock served with a pretzel and cheddar bread pudding and zucchini

25

 

Sunday Table

House made Meatball and pork braciole with sausage and a rich tomato sauce served with mezzo rigatoni and ricotta

20

 

Crab Cake

lump and claw meat cakes seared and served with zucchini flan, roasted potatoes and red pepper tartar sauce

22

 

Flat Iron*

8 oz Prime flat iron seared and served with gorgonzola mashed potatoes, au poive sauce and asparagus

22

 

Pork Tenderloin*

Pan seared tenderloin medallions set around mashed sweet potatoes with a local cider broth and sautéed spinach

19

 

Shrimp Marsala*

Sautéed large shrimp with local wild mushrooms, marsala, asparagus and cream over steamed rice

20

 

Monthly Specials

Grilled Watermelon*

Seared watermelon topped with feta cheese, toasted walnuts, baby arugula and a lemon vinaigrette

9

 

Burrata

Tempura burrata with a local tomato compote, toasted pita and balsamic drizzle

10

 

Figs and tomatoes**

Local fig, heirloom tomato and basil salad served with goat cheese spread, micro greens and crustini

13

 

Shrimp and grits*

Blackened shrimp set in cheddar grits with a cajun mayo

12

 

Flat Bread

Naan bread topped with sautéed onions, ricotta and provolone with parmesan and baby arugula

9

 

Italian Quesadilla

Provolone, salami, soppersata and roasted peppers in a flour tortilla served with tomato sauce

11

 

Veal Antipasto

Veal cutlet layer and rolled with salami, provolone and roasted peppers, breaded and fried served with a parmesan risotto cake and roasted garlic cream sauce

24

 

Pork Shanks*

Braised shanks with plums, stock and wine served with red beans and rice, creamed local corn and a plum BBQ

20

 

Scallops My Way

Pan seared scallops on a puree of fried brussel sprouts with crisp bacon lardons with fried pickles and white balsamic reduction

28

 

Red Snapper*

Pan seared snapper set over a goat cheese and spaghetti squash ‘risotto’ with a roasted pepper coulis

24

 

Monkfish*

Sautéed local monkfish with white wine and butter sliced over a bed of ratatouille with an herbed Burre Blanch and roasted baby potatoes

23

 

Duck Breast*

Pan seared duck sliced over butternut squash puree with a parmesan cheese cake a raspberry reduction

25

 

*GLUTEN FREE

**ONE ITEM CAN BE REMOVED TO MAKE GLUTEN FREE