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